| A | B |
|---|
| to pour liquid mixture into dry ingredients | 1st make a well |
| quickbreads | biscuits, muffins, pancakes |
| quick breads use this to rise | baking powder |
| have shorter preparation time | quick breads |
| all quick breads have | liquid and dry ingredients |
| ex. of quick bread | biscuit |
| difference between self rising and all purpose flour | all purpose = plain; self-rising has added leavening |
| egg simmered in water (not in shell) | poached |
| used to cook scrambled eggs | skillett |
| beat eggs | up and down motion - wire whisk |
| do not cook this in a microwave | egg in a shell |
| what nutrient do both eggs and dairy products contain | cholesterol |
| true about white eggs and brown eggs | quality if the same |
| true about quality of milk produced from different breeds | quality varies from breed to breed |
| how eggs and omelets are similar | both can have chesse and vegetables added |
| check freshness of milk | check sell by date |
| food made with eggs | quiche |
| food made with milk | sundae |
| add eggs to flour and water, the result is | noodles |
| how do eggs differ from milk | usually less expensive |
