MUFFIN METHOD
What is the FIRST step in "the muffin method"?
Mix the dry ingredients
In the biscuit method, fat is cut into the flour until it resembles this (shape or size of fat once cut in)
coarse crumbs or peas
You should always do this before starting any food prep.
WASH YOUR HANDS
This is what happens when you measure flour incorrectly by packing it in the cup
too much flour
This ingredient provides structure in muffins and biscuits.
flour
In the muffin method, these ingredients are mixed in a separate bowl before combining with the dry.
wet ingredients
this tool is commonly used to cut fat into flour
pastry blender
This kitchen tool should never be placed on a wet or slippery surface, or anywhere where it is not fully visible to others
knife
This should be preheated completely before making muffins or biscuits
oven
This wet ingredient activates baking powder.
water or milk
Overmixing muffin batter can cause this undesirable result
tunnels or a tough texture
this kneading technique helps biscuits form layers as to not overmix
folding or "gentle" kneading
This should be tied back to prevent it from catching on fire or getting in food.
You can/should check baked goods for doneness using this tool.
toothpick
This type of fat is solid at room temperature and used in the biscuit method.
butter or shortening
A properly mixed muffin batter should have this texture.
lumpy (not completely mixed)
this dairy ingredient is often used in biscuit recipes (NOT fat)
milk or buttermilk
The best way to clean up broken glass is with this, not your hands
with a broom and dustpan, then the smaller shards with a damp paper towel
This should always be worn when using hot pans.
oven mitts
Eggs in quick breads add structure and...
moisture and/or richness
These help rise the muffins without needing yeast.
chemical leaveners like baking soda and baking powder
This undesirable result comes when handling or working with biscuit dough too much
a tough biscuit
if your apron or sleeve catches on fire, what should you do? (3 steps)
STOP
DROP
ROLL
This is the general term for baked goods made without yeast.
quick breads
DAILY DOUBLE:
This gas is created by baking soda and makes the bread rise.
carbon dioxide