Quick Bread Basics: Biscuits & Muffins

A type of batter that is so thick it needs to be scraped from a portion scoop to the cookware.

• drop batter

• pour batter

• yeast batter

• crepe batter

An ingredient that provides added volume and structure. It also aids in creaming.

• fat

• liquid

• Eggs

• sugar

A type of batter that varies in consistency and is used for quick bread products.

• crepe batter

• yeast batter

• pour batter

• drop batter

An ingredient that strengthens gluten and adds flavor.

• eggs

• flour

• sugar

• salt

An ingredient that is the foundation of quick breads.

• flour

• sugar

• eggs

• liquid

An ingredient that is used to keep the baked product moist and tender.

• flour

• fat

• sugar

• liquid

An ingredient that adds moisture to quick breads and helps produce gluten.

• salt

• sugar

• fat

• liquid

Large irrecular holes in the crumbs.

• bridges

• tunnels

• funnels

• divits

An ingredient that improves the flavor and color of quick breads.

• fat

• sugar

• flour

• liquid

Helps quick breads rise.

• sugar

• leavening agents

• yeast

• salt