What tool should be used to cut fat into flour when using the biscuit method?
A high quality muffin will have all of the following except:
The following ingredient provides structure to a quick bread dough/batter:
Which of the following is NOT a leavener?
Which of the following will cause baking soda to react?
When making cookies, the following mixing method is most often used:
The dry ingredients for quick breads:
Yeast is the leavening agent most often used in quick breads.
Muffins are made from a pour batter.
It is best to remove all lumps from quick bread batters and doughs.
When baking soda and baking powder are activated, carbon dioxide is created.
Baking soda is acidic.
It is important to mix quick bread batters and doughs thoroughly.
Well-developed gluten is desirable in quick breads.
The muffin mixing method calls for a liquid fat.