WorksheetsQuick Bread
Total questions: 17
Worksheet time: 11mins
What tool should be used to cut fat into flour when using the biscuit method?
wooden spoon
pastry blender
whisk
hands
A high quality muffin will have all of the following except:
straight sides
a peaked top
rounded top
rough top
The following ingredient provides structure to a quick bread dough/batter:
baking powder
salt
flour
sugar
It is best to remove all lumps from quick bread batters and doughs.
True
False
Which is considered a solid ingredient?
Butter
Vegetable oil
Milk
Water
Which step of the mixing process do both muffins and biscuits have?
kneading
Add liquid ingredients at once
cutting in the fat
mixing for 20 minutes
How do the quality of biscuits and muffins compare in texture?
They should both crumble when eaten
Biscuits are tough, while muffins are flaky
Biscuits are flaky and muffins are tender
Biscuits has tunnels and muffins have crowns.
How do all-purpose flour and self raising flour differ
All-purpose flour does not remain fresh as long as self-rising flour.
All-purpose flour is made from wheat, and self-rising flour is made from rice.
All-purpose flour is plain, and self-rising flour has added leavening and salt.
All-purpose flour makes a cake rise, but self-rising flour does not help a cake rise.
The creation of tunnels and peaks in quick breads is a sign of
not adding enough gluten
under mixing
Over mixing
not making a well
Which of the following is NOT considered a quick bread?
Banana bread
Scones
Croissants
Muffins
Which product requires an acid to activate it?
Baking soda
Baking powder
In the context of quick breads, what does the term "quick" refer to?
The speed of baking
The speed of preparation
The use of quick-acting leavening agents
All of the above
Number the steps of the Biscuit Mixing Method in order 1 through 5.
Measure flour into mixing bowl.
Cut margarine into flour with pastry blender or two knives until it resembles coarse cornmeal
Add liquid, stir mixture until the dough forms a ball.
Turn dough onto a lightly floured surface, knead 3-4 times
a 2 Roll dough ½ - ¾ inch thickness, cut with -inch biscuit cutter.
Number the steps of the Muffin Mixing Method in order 1 through 5.
Measure dry ingredients.
Measure liquid ingredients.
Make a well and add liquid ingredients.
Stir with a fork until moistened
Drop batter into greased muffin pan and bake.
