Methods Quiz
Quiz by Erin Harrington
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- Q1
What is the function of flour in muffins?
tenderizes
Leavened
framework and structure
brings out flavour
30s - Q2
What ingredient brings out the flavour in muffins
Oil
Baking Powder
Salt
Egg
30s - Q3
When combining the dry and wet ingredients in the 3rd step of the muffin method you:
Add liquid all at once to the dry
Add the dry to the liquid
Add half of the dry to the liquid, stir, then repeat.
Add half of the liquid, stir, then add the rest
30s - Q4
What form of fat is used in the muffin method/batter?
Liquid
Solid
30s - Q5
Just before adding the liquid ingredients, what should be done to the dry ingredients?
Remove half of the dry ingredients to add after
Make a well in the dry ingredients
Leave them as is
Re-sift the dry ingredients
30s - Q6
What should your muffin batter look like?
Lumpy
Liquidy
Smooth
30s - Q7
What leavening GAS will make muffins rise?
CHO3
CO2
H2O
NaCl
30s - Q8
What causes tunnels/large holes in muffins?
Mixing with a whisk
Undermixing
Overmixing
30s - Q9
Liquid fat is used in the biscuit method
falsetrueTrue or False30s - Q10
Which piece of equipment do you use to cut in fat?
Butter knife
Pastry Blender
Grater
Fork
30s - Q11
In the 3rd step of the biscuit method, you add all your liquid at once
falsetrueTrue or False30s - Q12
In the cake method the fat is added
Into the wet ingredients
by creaming with the sugar
Into the dry ingredients
30s - Q13
Muffins are an example of a
Dough
Drop batter
Pour batter
30s - Q14
Baking powder contains
baking soda and steam
Baking soda and salt
Baking soda and acid
30s