Batters/Dough/Grains Test Review

What are the 2 types of batters?

• Pour

• Conventional

• Drop

• Cake

The _______ method is used to mix pour batters.

The ________ method is used to mix drop batters.

What is the correct steps of the muffin mixing method?

• mix sifted dry ingredients, mix liquid ingredients, add liquid to dry and stir

• Sift dry ingredients together, cut fat into dry ingredients, liquid is added all at once or slowly

• Fat and sugar are creamed together, add eggs and liqiuid, add dry ingredients into fat and sugar mixture

• Mix all ingredients together and stir

What mixing method is as follows: Fat and sugar are creamed together, add eggs and liquid, dry ingredients are added and blended into fat/sugar/egg mixture?

• Muffin method

• Pastry/biscuit method

• Conventional

• Yeast breads

What mixing method is as follows: Sift dry ingredients, fat is cut into dry ingredients, liquid is added all at once or slowly

• Muffin method

• Conventional

• Yeast breads

• Pastry/Biscuit method

What are the 2 types of doughs? What are they used for and what method?

• Soft: Yeast breads: straight dough mixing method

• Stiff: Yeast breads: straight dough mixing method

• Soft: Pie Crust: Pastry/Biscuit method

• Stiff: Pie Crust: Pastry/Biscuit method

What are three types of leavening agents?

• Air

• Steam

• CO2

• ALL of these are leavening agents

What is yeast's function?

• binder

• Leavening agent

• tenderizer

• base

What is the function of fat?

• Tenderizer

• Flavor

• Base

• Binder