Cookies
Chocolate chip cookies are the most popular for this type of cookie.
Drop
When using the biscuit method _________ is cut into the flour.
Fat
Why should dry ingredients be sifted?
To remove any lumps and to mix evenly
Many cookies are made using the conventional
mixing method of ________________.
Creaming
Quickbreads rise because of this specific ingredient.
Leavening Agents
Sugar cookies are an example of this kind of cookie.
Rolled
This vocabulary/cooking term is what we do/use once the biscuit dough is mixed.
Knead
Muffins are considered to be this type of batter.
Drop
Mixing dry and wet ingredients in separate bowls is called the ______________ method.
Muffin Method
In this method, COLD fats are used.
Biscuits
This specific ingredient's function is to provide "structure" to cookies while baking.
Flour
If the recipe tells us to "cut-in" the fat with a specific kitchen tool, and not our hands, we would use a _________________.
Pastry Blender
When you overmix muffins, this results in irregular shapes and large, elongated holes inside called ___________.
Tunneling
If we create a hole in our dry ingredients while preparing our product, this is called a ___________.
Well
In this method, LIQUID fats are used.
Muffin
Molded cookies are made from this type of dough.
Stiff Dough
When you knead dough, this results in _____________ development.
Gluten
When making and stirring muffins, the batter will look ____________, but is normal because we don't want to overmix.
Lumpy
What are the two main ingredients we use when we use the "creaming method"?
Bar cookies are made from this type of dough
Soft Dough
What material of pan is the BEST for baking because it reflects heat and bakes evenly.
Aluminum Pans
Baking soda requires an _________ to activate.
Acid
The main function of this ingredient in muffins is to provide tenderness and sweetness.
Sugar
Which ingredient reacts with an acid to produce carbon dioxide gas to help products rise?
Baking Soda
Quickbreads are considered "quick" because they do not use _____________ as a leavening agent.
Yeast