Describe at least one reason a scone spreads too much.
Describe at least one reasons muffin crust is too thick.
Describe at least two reasons why a cake lacks volume.
Describe at least two reasons muffin tops sink after baking.
Describe at least two reasons why a cake is uneven.
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The recipe instructs you to line the baking sheet with parchment paper. If you don't have parchment paper, how could you prepare the baking sheet before baking the cookies?
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Name one leavening agent that is not used in quick breads.
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Name the five basic ingredients that all quick breads contain.
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List three ingredients that require preparation before combining with other ingredients (example: fresh coconut, grated).
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Name four example of quick breads, other than muffins and biscuits.
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Give two examples of baked products containing flour that are not quick breads.
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Describe what may happen if you over-mix quick bread batter.
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In the Biscuit Method, what is the desired result of cutting in the fat with the dry ingredients?
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Which of the three mixing methods uses liquid fat?
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What is the purpose of the first step in the creaming method?
