Biscuits, muffins, and pancakes are classified as:

How are blueberries folded into muffin batter?

Which is considered a solid ingredients?

Which step of the mixing process do both the biscuit and muffin methods have in common?

How should shortening be measured?

Which is the best way to test muffins for doneness?

Deborah is preparing to pour the liquid in the dry ingredients for a quick bread. She first needs to:

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

How do all purpose flour and self rising flour differ?

Mixing methods for quick breads are different. Some quick breads:

When using the biscuit method for preparing quick breads, what should Jessica use to combine the flour and shortening?

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

How are mixing methods alike for quick breads?

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

Which ingredient causes a quick bread to rise?

Brendon is making muffins. He mixed the dry ingredients and the liquid ingredients separately. What step of the muffin mixing method should he complete next?

How is a griddle preheated?

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