| A | B |
|---|
| Pour Batter-Examples | Examples are waffles and pancakes |
| Drop Batter-Examples | Examples are muffins |
| Soft Dough-Examples | Examples are doughnuts and scones |
| Pour Batter-Definition | Batter thin consistency, pour from a bowl |
| Drop Batter-Definition | Batter that is thick and needs to be scraped from a bowl |
| Soft Dough- | Dough thick enough to roll and shape by hand |
| 5 Basic Ingredients in Quick Bread | Flour, leavening agent, salt, fat, and liquid |
| Muffin Method and Biscuit Method | Two methods used to mix quick breads |
