Self-rising flour contains:
- Baking powder and buttermilk
- Baking powder and salt
- Baking soda and buttermilk
- Baking soda and salt
A biscuit that is over-mixed will have a:
- Smooth top and even sides
- Smooth top and low volume.
- Rounded top and even brown crust.
- Rounded top and rough crust.
The interior of an over-mixed biscuit will be:
- Compact and peal off in layers
- Creamy white and peal off in layers
- Moist and fluffy and peal off in layers.
- Tough and compact.
Rolled biscuit dough should be kneaded:
- Firmly 8 to 10 times.
- Gently 8 to 10 times
- Gently for 8 to 10 minutes.
- Any length of time.
As compared to cut biscuits, drop biscuits require more:
- Eggs.
- Fat.
- Flour.
- Liquid.
How thick should rolled biscuits be cut?
- 1/8 to 1/4 inch
- 1/4 to 1/2 inch
- ½ to ¾ inch
- 1 to 2 inchs
Rolled biscuits should be mixed until they:
- Are barely moistened
- Are smooth and elastic.
- Form a soft dough.
- Form a stiff dough.
How should the dry ingredients for biscuits look?
- Coarse cornmeal
- Dry and powdery
- Smooth and creamy
- Smooth and powdery
When the recipe says to knead the dough:
- Mix with a mixer until smooth and creamy.
- Mix with hands until just blended.
- Stir the ingredients until they are thoroughly mixed.
- Work and press the dough with hands.
At what temperature should biscuits be baked?
- 250° F to 300° F
- 275° F to 325° F
- 325° F to 375° F
- 375° F to 475° F
What could be done to REDUCE the fat content and still have quality biscuits?
- Reduce the amount of shortening
- Substitute fat-free milk
- Use lard instead of vegetable shortening
- Use vegetable oil
When baking biscuits it is important to:
- Increase the oven temperature by 25° F when using a dark colored metal pan.
- Increase the oven temperature by 25° F when using a shiny metal pan.
- Reduce the oven temperature by 25° F when using a dark-colored metal pan.
- Reduce the oven temperature by 25° F when using a shiny metal pan.
Baking powder contains a dry acid and:
- Cornstarch.
- Baking soda.
- Baking soda and cornstarch.
- Baking soda and flour.
Which combination of ingredients can be used to make homemade baking powder?
- Baking soda and cornstarch
- Baking soda and cream of tartar
- Cornstarch and cream of tartar
- Cream of tartar and vinegar
Which ingredient helps tenderize a baked product?
- Baking soda
- Eggs
- Milk
- Sugar
Which ingredient adds richness and flakiness to baked products?
- Baking powder
- Butter
- Milk
- Sugar
What ingredient adds richness to quick breads?
- Sugar
- Salt
- Eggs
- Baking soda
What should be left out of a recipe if self-rising flour is substituted for all-purpose flour?
- Baking powder
- Salt and baking powder
- Salt and sugar
- Cornstarch and salt
What ingredient causes baked goods to rise?
- Sugar
- Salt
- Fat
- Baking powder