Show:
The Creaming Method
The Biscuit Method
The Muffin Method
Functions of Ingredients
Equipment/Terms
100

What 2 ingredients do you mix together to complete the creaming method?

Cream together the fat (butter) and sugar (granulated and/or brown sugar)

100

What should the temperature of the fat be in this method?


 cold

100

What ingredients do you blend together after the dry ingredients?

Mix the wet ingredients plus sugar

100

What ingredient helps with browning?

Sugar

100

What pieces of equipment is used to mise en place?

prep bowls and prep cups

200

What does it mean to "fold in"? What utensil should you use?

Gently mix ingredients into batter using a rubber scraper

200
What do you use to cut in using this method?

Pastry Blender

200

In what state (form of matter) should your fat be in the muffin method? 

liquid

200
Which ingredient forms structure?

flour

200

What is the piece of equipment used to cream together butter and sugar?

electric mixer

300

What type of recipes can be made using the creaming method?

cookies, cakes, cupcakes

300

What does kneading mean?

Bonus 100 points: What are you developing while completing this method?

Push, fold, turn


300

What happens if you overmix?

Muffins will be peaked and tough 

300

What type of ingredient dissolves dry ingredients? Give 2 examples. 

Liquid; juice, milk, water

300

What is the piece of equipment do you use in the biscuit method when you are mixing your dry ingredients with your liquid or Folding in ingredients?

Rubber scraper

400

What temperature does the fat have to be in the creaming method?

room temperature

400

What happens if you overmix or overknead?

Biscuits will be tough and flat

400

Why do you make a well?

To prevent overmixing

400

What necessary ingredient in quick breads can be oil, margarine, butter, or shortening?

fat 

400

What pans do you use to bake your biscuits/scones, or cookies?

Cookie sheet or jelly roll pan

500
Why do you fold in your flavorings?

Electric mixer is too tough and will break the flavoring within the product

500

What is the difference between a biscuit and scone?

Less fat for scones making it more crumbly and hard

500

What texture should your batter be?

lumpy, the ingredients should be mixed until just combined

500

Which ingredient makes quick breads rise?

leavening agent

500

What equipment do you use to cut perfect circles out?

Biscuit cutter