Foods I Objective 4.01 Quick Breads

pastry blender.

Aaron is making southern-style biscuits and needs to combine flour and shortening to make the dough. He needs to use a:

sifting the dry ingredients

Abdul is preparing the dry ingredients so that no lumps remain and all are properly mixed. He is:

All-purpose flour is plain, and self-rising flour has added leavening and salt

How do all-purpose flour and self-rising flour differ?

Biscuits are flaky; muffins are tender.

How do the quality of biscuits and muffins compare in texture?

by setting at a desired temperature and waiting 10 minutes before adding food

How is a griddle preheated?

by packing into the measuring cup and then leveling

How should shortening be measured?

require two bowls, one for dry ingredients and one for liquid ingredients.

Mixing methods for quick breads are different. Some quick breads:

by using a rubber spatula to gently blend the mixture with an up-and-over method

How are blueberries folded into muffin batter?

All quick breads have liquid and dry ingredients.

How are mixing methods alike for quick breads?

quick breads.

Biscuits, muffins, and pancakes are classified as:

make a well and add liquid all at once

Brendon is making muffins. He mixed the dry ingredients and the liquid ingredients separately. What step of the muffin mixing method should he complete next?

D. make a well in the dry-ingredient mixture.

Deborah is preparing to pour the liquid in the dry ingredients for a quick bread. She first needs to:

pastry blender or two forks

When using the biscuit method for preparing quick breads, what should Jessica use to combine the flour and shortening?

leavening agent

Which ingredient causes a quick bread to rise?

shortening

Which is considered a solid ingredient?

Insert a toothpick or a skewer in them.

Which is the best way to test muffins for doneness?

add liquid ingredients at once

Which step of the mixing process do both the biscuit and muffin methods have in common?