CHAPTER 31 Quick Breads

TERMS FOR REVIEW

 Pour batter - A batter that is liquid enough to pour
 Drop batter - A batter that is too thick to pour but that drops from a spoon in lumps
 Muffin method - Mixing method in which combined liquid ingredients are mixed with
combined dry ingredients; used for many muffins, other quick breads, and pancakes
 Biscuit method - Mixing method involving rubbing solid fat into dry ingredients and
then mixing with combined wet ingredients. Similar to Rubbed Method, but using more
liquid
 Tunneling - A condition of muffin products characterized by large, elongated holes;
caused by overmixing
 Well mixing method - Mixing method wherein a well is made in the dry ingredients so
the liquid ingredients, when poured into it, are confined

QUESTIONS FOR DISCUSSION

1. If you made a batch of muffins that came out of the oven with strange, knobby shapes,
what would you expect was the reason?

2. What is the most important difference between the biscuit method and the muffin
method?

3. How is the mixing method for popovers different from the mixing method for muffins?
What is the leavening agent for popovers?
