Foods I 4.01 Final Exam Review

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

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

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.

Biscuits, muffins, and pancakes are classified as:

• drop breads.

• fruited breads.

• quick breads.

• yeast breads.

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 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.

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