| A | B |
|---|
| 3 most common mixing methods for quick breads | biscuit, muffin, and creaming methods |
| method for making waffles | muffin |
| most impt. difference between biscuit method and muffin method | biscuit (solid butter) / muffin (melted butter or oil) |
| what does overmixing muffin batter cause | hardness and tunneling |
| when do you put herbs in herb biscuits | when you mix the dry ingredients |
| two problems if you overmix muffins | tunneling and toughness |
| an elastic substance formed from proteins that gives structure and strength to baked goods | gluten |
| the biscuit method is used when making scones (T/F) | true |
| pancakes are an example of a poured batter (yes/no) | yes |
| when making muffins, you must use muffin liners (T/F) | false |
| muffine are an example of a dropped batter (correct/incorrect) | correct |
| you must use a mixer when making biscuits (right/wrong) | wrong |
| name the first 4 steps of making yeast dough | scaling, mixing, fermentation, punching |
| steps 5-8 for yeast dough | scaling, rounding, benching, makeup/panning |
| steps 9-12 for yeast dough | proofing, baking, cooling, storing |
