Quick Bread

What tool should be used to cut fat into flour when using the biscuit method?

• wooden spoon

• pastry blender

• whisk

• hands

A high quality muffin will have all of the following except:

• straight sides

• a peaked top

• rounded top

• rough top

The following ingredient provides structure to a quick bread dough/batter:

• baking powder

• salt

• flour

• sugar

It is best to remove all lumps from quick bread batters and doughs.

• True

• False

Which is considered a solid ingredient?

• Butter

• Vegetable oil

• Milk

• Water

Which step of the mixing process do both muffins and biscuits have?

• kneading

• Add liquid ingredients at once

• cutting in the fat

• mixing for 20 minutes

An example of a quick bread would be....

• Pizza crust
• Cinnamon Rolls
• Pretzels
• Muffins

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

• They should both crumble when eaten

• Biscuits are tough, while muffins are flaky

• Biscuits are flaky and muffins are tender

• Biscuits has tunnels and muffins have crowns.

How do all-purpose flour and self raising 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.

How do you know when your bread is done?

• when the timer goes off
• when the bottoms are black
• When you can stick a toothpick in and the toothpick comes out clean
• all of the above