Baking and Quick Breads

List 2 leavening agents that you find in quick breads: ​ (a)   and ​ (b)   .

• baking soda
• baking powder
• flour
• liquids
• sugar
• fats

Why do muffins have a high peak? (like a mountain)

• overmixed the batter

• undermixed the batter

• batter is old

In the muffin method of mixing, you add the ​ (a)   ingredients to the ​ (b)   ingredients.

• liquid
• dry
• mixed
• leavening

What does 'leaven' mean?

• peaks

• drop

• rise

• healthy

What is the purpose of a leavening agent?

• makes foods more nutritious

• helps quick breads rise

• makes quick breads easy to mix

Drop batters (muffins) are __ than pour batters (pancakes)

• thicker

• thinner

Why are quick breads called "Quick"?

• they are quick to make

• they are quick to rise

• both answers are correct

What can cause quick breads to turn out dense and dry?

• too much flour

• old batter

• too much baking powder/soda

• all of the above

This ingredient provides moisture and is needed to develop gluten

• shortening/butter

• liquids

• flour

• leavening agents

This ingredient helps to improve flavor of cooked/baked items

• flour

• butter/shortening

• salt