Air, Steam, baking powder and shortening are the 4 leavening agents in quick breads.

Drop biscuits are made from a stiffer dough than rolled biscuits.

The biscuit method uses a higher ratio of flour to liquid than the muffin method.

Very little kneading is required to make light and flaky rolled biscuits.

Most quick breads are made from one of three basic mixing methods.

When mixing muffin batter, it is very important to not over mix.

Loaf breads separate from the edge of the pan when done.

Loaf breads take longer to bake than muffins.

Use a pastry blender to cut-in shortening into flour when making biscuits.

Most quick breads are made by which 2 mixing methods?

Pancakes, Coffee cakes, Fruit & Nut bread, and spoon bread are made by this method of mixing.

Which of the following is NOT a quick bread leavening agent?

Scones and shortcakes are made by using this method of mixing.

Working the dough with your hands

Mix solid fat and flour using a pastry blender or two knives.

Adding more liquid to the ingredients turns a rolled biscuit into this.

Both rolled and drop biscuits _____ in size.

Lightly mixing liquid ingredients into dry ingredients just until moistened

Adds air to make product light and porous.

Gives structure or body to the product

to improve flavor

gives tenderness to the product

combines with flour to form gluten

sweetens, helps fat produce tenderness

Give , color, texture and adds nutrients to the product