Quick Bread Mixing Methods

Which type of fat is used for the creaming method?

• solid (chilled)

• Liquid (oil or melted butter)

• Softened (room temperature)

What is the result of using the creaming method?

• Flaky dough

• Soft, tender, cakelike texture

• Rich, tender, cakelike texture

Which type of fat is used for the biscuit method?

• solid (chilled)

• Liquid (oil or melted butter)

• Softened (room temperature)

What is the result of using the biscuit method?

• Flaky dough

• Soft, tender, cakelike texture

• Rich, tender, cakelike texture

Which type of fat is used for the muffin method?

• solid (chilled)

• Liquid (oil or melted butter)

• Softened (room temperature)

What is the result of using the muffin method?

• Flaky dough

• Soft, tender, cakelike texture

• Rich, tender, cakelike texture

What quick bread mixing method has the common challenge of "twisting will inhibit rise & result in misshapen" items?

• biscuit method

• muffin method

• creaming method

What quick bread mixing method has the common challenge of "overmixing" items and causing "tunneling"?

• biscuit method

• muffin method

• creaming method

What quick bread mixing method is less likely to be overmixed?

• creaming method

• muffin method

What quick bread mixing method can be used to make muffins that last longest?

• biscuit method

• muffin method

• creaming method