Muffin Method

Muffin Method

Assessment

Quiz

Arts

9th - 12th Grade

Medium

Created by

Tricia Unguran-McKee

Used 4+ times

FREE Resource

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17 questions

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1.

MULTIPLE CHOICE QUESTION

20 sec • 1 pt

When using the muffin method, your fat ingredient should be what before mixing?

Cold

Liquid or melted

Frozen

Browned

2.

MULTIPLE CHOICE QUESTION

20 sec • 1 pt

When making muffins which ingredient is used as the chemical leavener?

Baking Powder

Flour

Milk

Egg

3.

MULTIPLE CHOICE QUESTION

20 sec • 1 pt

Muffin batter typically has a higher ratio of liquid to dry ingredients than which of the following quick breads?

Pancake batter

Waffle batter

Biscuits

Crepes

4.

MULTIPLE CHOICE QUESTION

20 sec • 1 pt

When making muffins it is important to grease your pan or use a baking cup because of the high moisture content and limited amount of what ingredient?

Butter or Fat

Milk

Egg

Sugar

5.

MULTIPLE CHOICE QUESTION

20 sec • 1 pt

What is the most accurate way to tell that your muffins are done?

Tops are brown.

Tops are rounded.

The muffins smell good.

Insert a toothpick or sharp pointy object

6.

MULTIPLE CHOICE QUESTION

20 sec • 1 pt

Muffins should have a nice rounded dome and be uniform in size, color, and texture in order to give them visual appeal.

True

False

7.

MULTIPLE CHOICE QUESTION

20 sec • 1 pt

When filling your muffin sheet, or baking cups, how full should you make them in order to allow room for expansion during cooking?

1/2

1/4

2/3

1/3

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