Question: 1. List three common methods used for mixing quick breads. What is the significance of the type of fat used for each of these mixing

1. List three common methods used for mixing quick breads. What is the significance of the type of fat used for each of these mixing methods?

2. What is the most likely explanation for discolored and bitter-tasting biscuits? What is the solution?

3. Explain what happens when muffin batter has been overmixed.

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