4.01 Understand procedures to prepare quick bread products

Which step of the mixing process do both the biscuit and muffin methods have in common?

• cut in shortening

• add liquid ingredients at once

• knead dough

• thoroughly mix for 20 minutes

How are mixing methods alike for quick breads?

• All quick breads are made using an electric mixer

• All quick breads have liquid and dry ingredients.

• All quick breads must have the flour sifted

• All quick breads require two bowls when mixing ingredients

Which is the best way to test muffins for doneness?

• Open the oven and look at them

• Insert a toothpick or a skewer in them.

• Touch the top of them with a finger.

• Taste a muffin

How should shortening be measured?

• by packing into the measuring cup and then leveling

• by spooning into the measuring cup

• by sifting before measuring

• by subtracting the weight of the container before measuring

When using the biscuit method for preparing quick breads, what should Jessica use to combine the flour and shortening?

• pastry blender or two forks

• rubber scrapper or spoon

• wooden spoon or spatula

• wire whisk or spatula

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.

• by using a sieve to mix the ingredients

• by using tongs to gently tumble together the ingredients

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

• adding liquid and removing the lumps

• picking out the lumpy ingredients and throwing them away.

• sifting dry ingredients.

• stirring as hard as he can

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

• prepare a hot water bath.

• grease a baking pan.

• preheat an oven.

• make a well in the dry-ingredient mixture.

Which ingredient cause a quick bread to rise?

• liquids

• fat

• leavening agent

• eggs

How do all-purpose flour and self-rising flour differ?

• All-purpose flour does not remain fresh as long as self-rising flour.

• all-purpose flour is made from wheat, and self-rising flour is made from rice.

• All-purpose flour is plain, and self-rising flour has added leavening and salt.

• All-purpose flour makes a cake rise, but self-rising flour does not help cake rise.