Quick Bread practice

Match the following terms and identifying phrases. Process in which dry ingredients are combined first, then solid shortening is “cut in,” and finally, liquid ingredients are added and mixed just enough to combine with the other ingredients.

• batter

• dough

• crepe

• biscuit method

• fritters

Match the following terms and identifying phrases. Small individual fried pastries.

• fritters

• dough

• biscuit method

• batter

• crepe

Match the following terms and identifying phrases. Baked products that are leavened chemically.

• quick breads

• batter

• biscuit method

• dough

• crepe

Match the following terms and identifying phrases. A very thin pancake.

• crepe

• fritters

• dough

• batter

• biscuit method

Match the following terms and identifying phrases. A mixture of flour and enough liquid to make it pourable.

• biscuit method

• dough

• batter

• fritters

• crepe

Match the following terms and identifying phrases. A mixture of flour and other ingredients that is stiff enough to form into shapes for baking.

• crepe

• biscuit method

• batter

• dough

• fritters

Match the following terms and identifying phrases. The paste or thick batter used to make cream puffs and éclairs.

• pâte à choux

• dough

• crepe

• batter

• biscuit method

Made by portioning the dough with a scoop and dropping small amounts of dough onto a sheet pan.

Process in which butter or shortening is mixed with sugar and spices, then eggs and liquids are added, and finally flour and leavening agent are added and blended.

Indicate whether the statement is true or false. All quick breads are chemically leavened.

• True

• False