F1 Review Questions Obj. 4.00

Deborah is preparing to pour the liquid in the dry ingredients for a quick bread. She first needs to:

• grease a baking pan.

  make a well in the dry-ingredient

  mixture.

• preheat an oven.

• make a well in the dry-ingredient

  mixture.

Which is considered a solid

ingredient?

• milk

• shortening

Abdul is preparing the dry ingredients so that no lumps remain and all are properly mixed. He is:

• sifting the dry ingredients.

• stirring as hard as he can.

Aaron is making southern-style biscuits and needs to combine flour and shortening to make the dough. He needs to use a:

• chef’s knife.

• a pair of kitchen shears.

• pastry blender.

Mixing methods for quick breads are different. Some quick breads:

• lack liquid ingredients.

• have two rising times.

• require two bowls, one for dry

  ingredients and one for liquid ingredients.

How are blueberries folded into

muffin batter?

• by using a spoon to rapidly mix

  the ingredients with a circular motion

• by using a rubber spatula to

  gently blend the mixture with an up-and-over method

Biscuits, muffins, and pancakes are

classified as:

• quick breads.

  
  

• yeast breads.

Brendon is making muffins. He mixed the dry ingredients and the liquid ingredients separately. What step of the muffin mixing method should he complete next?

• cut in the shortening

• make a well and add liquid all at

  once

Which ingredient causes a quick

bread to rise?

• liquid

• fat

• leavening agent

Which is the best

way to test muffins for doneness?

• Insert a toothpick or a skewer in

  them.

• Touch the top of them with a

  finger.