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WorksheetsMuffins
Total questions: 15
Worksheet time: 7mins
Name
Class
Date
1.
The challenge with the muffin method is to
a)
mixing long enough
b)
making a smooth batter
c)
avoid overmixing
d)
avoid undermixing
2.
What is to "fold"?
a)
Gently lift ingredients from the bottom to the top.
b)
Stir all ingredients quickly
c)
Beat the ingredients
d)
Whip the ingredients
3.
Baking Soda and Baking Powder are what type of leavening agent?
a)
Air
b)
Steam
c)
Chemical
d)
Yeast
4.
When making muffins, you should gradually add your liquid ingredients to your dry ingredients.
a)
True
b)
False
5.
Yeast is dissolved in small amount of liquid. What temperature should that liquid be?
a)
98-105 degrees
b)
100-105 degrees
c)
105-115degrees
d)
cool to the touch
6.
The creation of tunnels and peaks in muffins is a sign of
a)
not adding enough gluten
b)
under mixing
c)
Over mixing
d)
not making a well
7.
A tool that should not be used when making quick breads is.....
a)
spoon
b)
pastry blender
c)
electric mixer
d)
rubber spatula
8.
An example of a quick bread would be....
a)
Pizza crust
b)
Cinnamon Rolls
c)
Pretzels
d)
Muffins
9.
When muffins come out of the oven what should you do to prevent the bottoms from becoming soggy?
a)
put back into the oven
b)
wrap them in foil
c)
leave them in the pan
d)
remove immediately (upside down to add volume)
10.
How do you know when your bread is done?
a)
when the timer goes off
b)
when the bottoms are black
c)
When you can stick a toothpick in and the toothpick comes out clean
d)
all of the above
11.
How do you prevent berries from sinking to the bottom of the muffin pan?
a)
coat with baking soda
b)
coat with egg
c)
coat with dry muffin mix (or flour)
12.
What is wrong with store bought muffins?
a)
they contain processed sugars and fats
b)
when homemade, you can substitute healthy ingredients, such as applesauce
c)
if you have the staples, store bought are more expensive
d)
All of the answers
13.
Why turn the oven up 20 degree when putting the muffins in the oven?
a)
One shouldn't never this
b)
To avoid the "off" cycle the oven may be on. A burst of is needed to help the muffins rise properly.
c)
One should turn the oven down.
14.
An English muffin contains no leavener (baking soda/baking powder) but does contain a natural leavener, yeast.
a)
true
b)
false
15.
Seniors, you will miss Ms. Bowen, won't you?!?!?
a)
Sure will.
b)
No chance.
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