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With this method you stir your mixture with a fork until just moistened leaving your mixture lumpy
Biscuit method
So they don’t get soggy
105°F-115°F
Both methods
Biscuit method
Food, water, and warmth
Muffin method
120°F-130°F
With this method you cut in your fat with the pastry blender
Biscuit method
So they don’t get soggy
105°F-115°F
Both methods
Biscuit method
Food, water, and warmth
Muffin method
120°F-130°F
Why is it important that we remove breads from their pans when they are out of the oven?
Biscuit method
So they don’t get soggy
105°F-115°F
Both methods
Biscuit method
Food, water, and warmth
Muffin method
120°F-130°F
With this method you make a well with your dry ingredients
Biscuit method
So they don’t get soggy
105°F-115°F
Both methods
Biscuit method
Food, water, and warmth
Muffin method
120°F-130°F
If I am using the quick method of mixing, where my water is mixed with the yeast and other dry ingredients, what does the temperature of my water need to be for my yeast?
Biscuit method
So they don’t get soggy
105°F-115°F
Both methods
Biscuit method
Food, water, and warmth
Muffin method
120°F-130°F
What are the three things that yeast needs to survive?
Biscuit method
So they don’t get soggy
105°F-115°F
Both methods
Biscuit method
Food, water, and warmth
Muffin method
120°F-130°F
With this method you bake on an ungreased cookie sheet
Biscuit method
So they don’t get soggy
105°F-115°F
Both methods
Biscuit method
Food, water, and warmth
Muffin method
120°F-130°F
If I am using the regular method of mixing, where the water is directly mixed with the yeast, what does the temperature of my water need to be before I stir in my yeast?
Biscuit method
So they don’t get soggy
105°F-115°F
Both methods
Biscuit method
Food, water, and warmth
Muffin method
120°F-130°F
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