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- 1. Multiple ChoiceThe muffin method is a method of makingmuffinsquick breadsyeast breadsbiscuits
- 2. Multiple ChoiceThe challenge with the uffin method is tomixing long enoughmaking a smooth batteravoid overmixingavoid undermixing
- 3. Multiple ChoiceBeating muffin ingredients can lead toa chewy, heavy texturetunnels or air spacespeaks on topAll of these
- 4. Multiple ChoiceWhat is the first step in the muffin method?measure ingredients
measure ingredientsMix dry ingredientsMix liquid ingredientsMake a well - 5. Multiple ChoiceWhat is the second step in the muffin method?Mix dry ingredientsMix liquid ingredients
Mix liquid ingredientsMake a wellPoour and fold - 6. Multiple ChoiceWhat is the fourth step in the muffin method?Mix dry ingredientsMix liquid ingredientsMake a wellPour and fold
- 7. Multiple ChoiceWhat is to "fold"?Gently lift ingredients from the bottom to the top.Stir all ingredients quicklyBeat the ingredientsWhip the ingredients
- 8. Multiple ChoicePrepare the muffin tin byline with paper cuppsspray with oilspray with oil, then dust with flourLine bottom with parchment paper
- 9. Multiple ChoiceFill muffin tins no more than _______________two-thirds fullhalf fullfull to the topthree quarters full
- 10. Multiple ChoiceA well-made muffin has a ______________ shape and is fine, light and tender on the insideSymmetricalPeakedconcaveNon-symmetrical
- 11. Multiple ChoiceThe challenge with the muffin method is tomixing long enoughmaking a smooth batteravoid overmixingavoid undermixing
- 12. Multiple ChoiceWhat is to "fold"?Gently lift ingredients from the bottom to the top.Stir all ingredients quicklyBeat the ingredientsWhip the ingredients
- 13. Multiple Choice
Baking Soda and Baking Powder are what type of leavening agent?AirSteamChemicalYeast - 14. Multiple ChoiceWhen making muffins, you should gradually add your liquid ingredients to your dry ingredients.TrueFalse
- 15. Multiple ChoiceYeast is dissolved in small amount of liquid. What temperature should that liquid be?98-105 degrees100-105 degrees105-115degreescool to the touch
- 16. Multiple ChoiceThe creation of tunnels and peaks in muffins is a sign ofnot adding enough glutenunder mixingOver mixingnot making a well
- 17. Multiple ChoiceA tool that should not be used when making quick breads is.....spoonpastry blenderelectric mixerrubber spatula
- 18. Multiple ChoiceAn example of a quick bread would be....Pizza crustCinnamon RollsPretzelsMuffins
- 19. Multiple ChoiceWhen muffins come out of the oven what should you do to prevent the bottoms from becoming soggy?put back into the ovenwrap them in foilleave them in the panremove immediately (upside down to add volume)
- 20. Multiple ChoiceHow do you know when your bread is done?when the timer goes offwhen the bottoms are blackWhen you can stick a toothpick in and the toothpick comes out cleanall of the above
- 21. Multiple ChoiceHow do you prevent berries from sinking to the bottom of the muffin pan?coat with baking sodacoat with eggcoat with dry muffin mix (or flour)
- 22. Multiple ChoiceWhat is wrong with store bought muffins?they contain processed sugars and fatswhen homemade, you can substitute healthy ingredients, such as applesauceif you have the staples, store bought are more expensiveAll of the answers
- 23. Multiple ChoiceWhy turn the oven up 20 degree when putting the muffins in the oven?One shouldn't never thisTo avoid the "off" cycle the oven may be on. A burst of is needed to help the muffins rise properly.One should turn the oven down.
- 24. Multiple ChoiceAn English muffin contains no leavener (baking soda/baking powder) but does contain a natural leavener, yeast.truefalse
- 25. Multiple ChoiceSeniors, you will miss Ms. Bowen, won't you?!?!?Sure will.No chance.
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