In reviewing the quickbreads, it appears gluten development is minimized. Indicate the different ways that is accomplished.

What is the difference in muffins where the fat is cut in finely versus coarsely?

Describe the relationship between leavening type, liquid and dry ingredient proportion, and baking temperature on final product quality. Why does an over stirred muffin mix produce a muffin that is smooth, "tunnelly", with a cone top?

Jenny was mixing a batch of muffins with an electric mixer. The telephone rang and she went and answered it. She returned five minutes later and baked the muffins. Jenny's muffins were not "normal". What did the resulting muffins look like, and what should she have done differently?

Donnie, a fellow cooking student was cooking his world famous Paris muffins. As he put the muffins in the oven he wondered, "Gee, what provides the structure in my beautiful muffins?"

When making muffins is it better to use bread flour or all-purpose flour?

How does the absence of baking powder effect the grain of the muffins? Why?

What is the effect of adding excessive amounts of baking powder to the batter?

Describe how the absence of egg effects the quality of a muffin?

Why is liquid fat added to muffins?

What is the affect of sugar on the color and crispness of muffins?

What is the approximate liquid to flour ratio of a muffin batter?

Why might tunnels form in muffins? Explain.

A lean muffin recipe was overmixed. What was the affect and probable reason for it?

Why can rich muffins containing more sugar and fat, tolerate more mixing without adverse effects on texture?

Describe the texture of the cornmeal muffins made in class compared with the richer plain muffin.

Indicate the probable trend in the above image. Discuss the likely reason for the affect.

In muffin mixing, how does stirring effect tenderness and the appearance of tunnels?

How does the flavor of a muffin vary due to leavening agents?

How does microwave or convection baking effect a muffin quality?

What is the function of each ingredient in a muffin?

How does the ratio of sugar and fat to flour effect the amount of stirring desirable in a muffin?

What would be the influence of overmixing biscuit dough on baked biscuit quality? Explain.

What do you hypothesize was the reason for the differences in the biscuits in the image shown to the left? Discuss.

What is the likely reason for the deviation from the standard of the baked biscuits in the image at the left? Indicate the reason and how one might prevent or minimize the affect.

How would one promote flakiness in biscuits?

Why might biscuits be tough?

What might be the result if too much baking soda is added to biscuits?

List 4 characteristics good quality biscuits should have.

In reviewing the baked biscuits in the image to the right, describe and explain the probable reason for the differences shown.

What are the functions of kneading biscuit dough?

Identify quality differences when fat is reduced and fat replacer used.

How would one make biscuits that had both characteristics of quality: tenderness and flakiness?

How would baking and appearance differ for biscuits baked in a convection, microwave, or conventional baking.

What happens when one under- or over-kneads biscuits?

What is the approximate liquid to flour ratio in biscuit doughs?

What is the difference between drop biscuits versus kneaded biscuits?

What is the reason that cream puffs do not rise in the oven? Why does fat separate from the dough during baking?

On the basis of popover volume, what would most likely happen to a popover if removed from the oven before complete gelatinization and protein coagulation occurred?

When making popovers, is it best to use an electric beater or a hand mixer?

Why might popovers that have risen well and are brown collapse when removed from the oven?

What does obtaining good volume in baked popovers depend on?

What will be the effect on tenderness (less tender, more tender, no effect) in baked products of the following:
What is the function of egg in a cream puff?

What is the leavening agent of a cream puff?

What effect does a convection oven have on baking cream puffs?

What will be the effect on tenderness (less tender, more tender, no effect) in baked products of the following: