Quick Breads
What are three methods you can use when making quick breads?
What are creaming method, muffin method and biscuit method?
When you cut-in, what do you mix with flour?
What are cold solid fats?
Why do we mix the ingredients until just combined in the muffin method?
What is to prevent over mixing?
Leavening means this:
What is "to rise"?
Biscuits, muffins and pancakes are these?
What are quick breads?
What is the first step of the biscuit method?
Mix your dry ingredients?
What type of fat do you use in the muffin method?
What is liquid fat?
Number of teaspoons in a tablespoon?
What is 3?
The main difference between Quick Breads and Yeast Breads is:
What are the type of leavening agents?
Chemical vs Biological
The temperature your fat should be for the biscuit method.
What is cold?
The creation of tunneling in muffins is a sign of:
What is over mixing?
How many fluid ounces in a cup?
What are 8 ounces?
Quick breads are called "quick" because they use these as leaveners:
What are baking soda and baking powder?
What adds tenderness and flavor to biscuits?
What are fats?
At the end of the muffin method, your batter should be:
What is lumpy?
What are two examples of a quick bread?
What are pancakes, waffles, drop biscuits, scones, muffins, loaf breads?
Over mixing causes quick breads to become tough because of the over development of:
What is Gluten?
What utensil do you use to "cut in"?
What is pastry blender
How full should you fill your muffin cup?
What is 3/4 full?
Baking powder is a combination of what two ingredients?
What is cream of tartar and baking soda?