(10) Tell what general proportion of liquid and flour is usually used
for: (_a_) a thin batter; (_b_) a thick batter; (_c_) a soft dough;
(_d_) a stiff dough.
(11) Give examples of hot breads made from: (_a_) thin batters; (_b_)
thick batters; (_c_) soft doughs; (_d_) stiff doughs.
(12) What will cause a change in the general proportions of liquid and
flour for a batter or a dough?
(13) Explain briefly the two general methods of combining ingredients
for hot-bread mixtures.
(14) What is the approximate temperature for: (_a_) a moderate oven?
(_b_) a hot oven?
(15) Mention a simple test for: (_a_) a moderate oven; (_b_) a hot
oven.
(16) How may hot breads be tested in order to determine whether or not
they are properly baked?
(17) Why are baking-powder biscuits and popovers mixed differently?
(18) (_a_) Why does a loaf of nut bread require longer baking than
muffins? (_b_) Which should be baked in a moderate oven?
(19) Why should gingerbread be baked in a moderate oven?
(20) Make a recipe for muffins, using 2 cupfuls of flour and sour milk
and soda for liquid and leavening.
REPORT ON MENU
After trying out the luncheon menu given in the text, send with your
answers to the Examination Questions a report of your success. In making
out your report, simply write the name of the food and describe its
condition by means of the terms specified here.
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