Foods 1 4.0 Review

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

• Cut in shortening

• Add liquid ingredients at once

• Knead dough

• Thoroughly mix for 20 minutes

Which is considered a solid ingredient?

• Milk

• Shortening

• Vanilla extract

• Vegetable oil

Biscuits, muffins, and pancakes are classified as:

• Drop breads

• Fruited breads

• Quick breads

• Yeast breads

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

• Bread knife

• Chef's knife

• A pair of kitchen shears

• Pastry blender

Brendon is making muffins. He mixed the dry ingredients and the liquid ingredients separately. What step of the muffin mixing 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 is a griddle preheated?

• By placing in the dishwasher and removing promptly

• By placing in the oven at 350 until a desired temperature is reached

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

• By using low heat and a small amount of liquid

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

Mixing methods for quick breads are different. Some quick breads:

• Lack leavening agents

• Lack liquid ingredients

• Have 2 rising times

• Require 2 bowls, one for dry ingredients and one for liquid ingredients

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