| A | B |
|---|
| all-purpose flour | the standard flour used for muffins and quick breads |
| baking powder | a chemical leavening agent that loses its ability to leaven within six months |
| carbon dioxide | the gas that is created by a chemical leavening agent that causes dough to rise |
| crumb topping | a crumbly mixture of fat, sugar, and flour |
| liquid fat | the type of fat used for the well method |
| pastry brush | the tool used to apply a glaze to the top of baked goods |
| quick bread | a bread that uses a chemical leavening agent instead of yeast |
| solid fat | the type of fat used for the creaming method |
| spatula | a tool used to blend stir-in ingredients |
| stir-in | an ingredient that can be added to muffins and quick-bread dough |
| streusel | a crumbly mixture of fat, sugar and flour that may also include spices and nuts |
| sugar glaze | a thin liquid made by dissolving sugar in water |
| well | the depression made in dry ingredients, into which liquid ingredients are poured |
| well method | the mixing method that is most frequently used for muffins and quick breads |
| creaming method | the mixing method in which sugar and fat are vigorously mixed together to incorporate air |
| The 7 basic ingredients for quick breads | flour, sugar, eggs, fat, liquid, salt, leavening agent |
| Describe the well method of mixing | (1) Blend liquids in one bowl (2)Sift dry ingredients in another bowl (3)Make a well in the dry ingredients (4)Pour in the liquid |
