
Muffin + Biscuit Method
Authored by Caelan Leveille
Other
10th Grade
Used 3+ times

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9 questions
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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
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