Test Prep Foods I Standard 4

Which is considered a solid ingredient?

• Milk

• Shortening

• Vanilla Extract

• Vegetable oil

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

• Cut in Shortening

• Add all 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

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 degrees F until a desired temperature is reached

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

• By using low head and a small amount of liquid.

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

• Bread Knife

• Chef's Knife

• 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.

Brenden is making muffins. He mixed the dry ingredients and the liquid ingredients separately. What step of the muffin 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

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

• fAT

• Leavening agent

• Eggs