Make Muffin and Scone

. The dry ingredients, flour, baking powder and milk powder are sieved to ensure:

• ingredients to be weighed accurately, mix together, and aerate

• It to be free of lumps and evenly distributed throughout the batter

• sugar and oil to mix evenly through the batter

• Flour from forming lumps up during baking

The function of baking powder in a muffin formula is to provide.

• Aeration and improve crumb texture

• Aeration and sweet taste

• Aeration and dough structure

• Aeration and moisture

. Oven temperature is very important when baking muffins. Which is the correct baking temperature for muffins?

• 230⁰C to 240⁰C.

• 190⁰F to 200⁰F.

• 190⁰C to 200⁰C.

• 210⁰F to 220⁰F.

How do you check for doneness when baking muffins?

• Follow the baking time from the book

• Open the oven door for 20 minutes after the alarm goes off

• Cut open a muffin to see the internal crumb

• Look at the color, and use a bamboo skewer to poke the center of the muffins, if it comes out clean then its fully baked

What are the qualities you would expect in a well baked muffin?

• Nice shape, good volume, moist crumb, and good mouthfeel

• Nice shape, sweet taste, crumbly crumb

• Nice shape, wet crumb, and good mouthfeel

• Nice shape, good volume, and chewy texture

6. The flour quality most suited to making a scone dough is.

• Wholemeal Flour

• Plain Flour

• Bread Flour

• Cake Flour and dry gluten

. The Rub in method used in a scone dough is designed to?

• Use room temperature oil and rub in with the flour

• Melt the fat over Bain Marie and rub in with the flour

• Chill the fat and rub in with the flour

• Coat flour particles and prevent gluten development once liquid has been added.

When baking scones controlling oven temperature is essential; which is the ideal temperature for baking sconces?

• 210⁰C to 220⁰C

• 230⁰C to 240⁰C

• 240⁰C to 250⁰C

• 195⁰C to 200⁰C

Which tool is commonly used for cutting scones consistently?

• Scissors

• Dough cutter wheel

• Round cutter

• Pizza cutter

Well prepared scones after baking should have the following qualities of.

• Light golden crust with an open moist texture and short eating characteristics

• ght golden-brown shape with a firm crust and lots of raisins

• Light golden-brown crust, uniform in size and shape with a light cream texture

• Light golden-brown crust, with long shelf life