Quick breads
Methods
Cakes
Muffins
100
A savory quick bread that can be served at any meal.
Biscuits
100
Leavened by air whipped into eggs
Sponge method
100
Cakes are often served as the focal point of what
Celebrations
100
A batter dropped into a muffin pan
Drop batter
200
Small individual fried pastries.
Fritters
200
Used for butter(have a high proportion of butter or shortening.)
Creaming method
200
What must you do to the ingredients for a cake
Measure accurately
200
What leavening agent is used in your drop batter recipe
Baking powder
300
Is essentially a form of another quick bread but uses cornmeal as the main ingredient.
Cornbread
300
In this method you can whip whole eggs, egg whites, or whites and yolks separately
Sponge method
300
You must bake the cakes in what condition
Proper condition
300
Why should you not over mix muffin batter
Product will turn out tough and chewy
400
Individual pastries similar to cupcakes.
Muffins
400
Do not over mix when using this method
Creaming method
400
Cake ingredients serve to give what
Structure or tenderize
400
What will happen if you fill the muffin pan to full
The muffin tops will expand over the pan
500
Is leavened with baking powder or baking soda and is commonly cut into a triangle shape before baking.
Scones
500
Bake the cake immediately after this method
Sponge method
500
What will a good recipe create between structure and tenderness
Balance
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