The consistency of a batter (whether a pour or drop batter) is dependent on
A) the proportion of liquid to dry ingredients in the mixture.
B) whether milk or water is used as a liquid.
C) the initial temperature of the ingredients in the mixture.
D) the type of fat or oil that is used.
E) the amount of egg in the batter.
Correct Answer:
Verified
Q2: Insufficient mixing of _ in a muffin
Q3: Which of the following are examples of
Q4: Quick breads are typically leavened
A) before baking
Q5: When making a bran muffin
A) some lumps
Q7: The dry texture of a quick bread
Q10: The "toothpick" test
A) helps determine whether the
Q11: Two key factors affecting pancake quality are
A)
Q11: Excessive overmixing of a muffin can create
Q14: The term quick in quick bread refers
Q18: The two types of quick bread flour
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