FN41 Obj. 4.01/4.02 Review

Front

How do all-purpose flour and self-rising flour differ?

Back

All-purpose flour is plain, and self-rising flour has added leavening and salt.

Front

How are mixing methods alike for quick breads?

Back

All quick breads have liquid and dry ingredients.

Front

Aaron is making southern-style biscuits and needs to combine flour and shortening to make the dough. He needs to use a:

Back

pastry blender.

Front

Biscuits, muffins, and pancakes are classified as:

Back

quick breads.

Front

Which is the best way to test muffins for doneness? Options: Open the oven and look at them., Insert a toothpick or a skewer in them., Touch the top of them with a finger., Taste a muffin.

Back

Insert a toothpick or a skewer in them.

Front

Which is considered a solid ingredient? Options: milk, shortening, vanilla extract, vegetable oil

Back

shortening

Front

Which step of the mixing process do both the biscuit and muffin methods have in common? Options: cut in shortening, add liquid ingredients at once, knead dough, thoroughly mix for 20 minutes

Back

add liquid ingredients at once

Front

Abdul is preparing the dry ingredients so that no lumps remain and all are properly mixed. He is:

Back

sifting the dry ingredients.

Front

How should shortening be measured?

Back

by packing into the measuring cup and then leveling

Front

How do the quality of biscuits and muffins compare in texture?

Back

Biscuits are flaky; muffins are tender.