Foods 1 Obj. 4.01

Which is considered a solid ingredient?

• milk

• shortening

• vanilla extract

• vegetable oil

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

Biscuits, muffins, and pancakes are classified as:

• drop breads.

• fruited breads

• 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

• stir gently with a spoon

• knead the dough

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

• lack leavening agents.

• lack liquid ingredients.

• have two rising times.

• require two bowls, one for dry ingredients and one for liquid ingredients.

How is a griddle preheated?

• by placing in the dishwasher and removing promptly

• by placing in the oven at 350°F until a desired temperature is reached

• by setting at a desired temperature and waiting 10 minutes before adding food

• by using low heat and a small amount of liquid

How do the quality of biscuits and muffins compare in texture?

• Biscuits and muffins should crumble when eaten.

• Biscuits are flaky; muffins are tender.

• Biscuits are thick; muffins have crowned tops.

• Biscuits have tunnels; muffins are flaky.

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

• bread knife.

• chef’s knife.

• a pair of kitchen shears.

• pastry blender.

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 a cake rise

Which ingredient causes a quick bread to rise?

• liquids

• fats

• leavening agents

• eggs