Muffin + Biscuit Method

Muffin + Biscuit Method

10th Grade

9 Qs

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Muffin + Biscuit Method

Muffin + Biscuit Method

Assessment

Quiz

Other

10th Grade

Practice Problem

Medium

Created by

Caelan Leveille

Used 3+ times

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9 questions

Show all answers

1.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is the main difference between the muffin method and the biscuit method?

The type of ingredients used

The temperature of the ingredients

The order of mixing ingredients

The amount of liquid used

2.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

With the biscuit method, why is cold butter often used?

To create a tender texture

To make the dough easier to knead

To help the rising process

To create flaky layers

3.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is the primary goal of the muffin method?

To create layers in the dough

To incorporate air into the batter

To mix wet and dry ingredients separately before combining

To knead the dough for gluten development

4.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

How will a muffin that is overmixed look?

It will have a rounded top

It will be flat

It will have a peaked top

There is no way to tell until you taste it

5.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which method involved cutting fat into dry ingredients until it resembles coarse crumbs?

Muffin method

Biscuit method

Creaming method

Cookie method

6.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What role does fat play in the biscuit method?

It helps in leavening the dough

It creates a moist texture

It adds flavour

It creates layers and adds tenderness

7.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is the effect of overmixing dough in the biscuit method?

The dough becomes too sticky

It can lead to a tough texture

The dough will not rise

The layers will be more defined

8.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What ingredient in the muffin method requires the mixture to be put in the oven quickly after being combined?

Baking powder

Flour

Sugar

Oil

9.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which method is more likely to use liquid fat (like oil) in its preparation?

Biscuit method

Muffin method

Both methods equally

Neither method