QUESTIONS
Account for the quantity of baking powder in the muffin recipes. What determines the quantity of baking powder?
Write a recipe for muffins, using sour cream instead of milk. What ingredients may be decreased in quantity if sour cream is used?
If all the cups in the muffin pan are not filled with batter, how should the empty cups be protected while in the oven?
How many muffins will the recipes above make?
From U. S. Department of Agriculture, Bulletin No. 28, tabulate the percentage composition of patent wheat flour, of graham flour, and of "entire" wheat flour. Which contains the most protein and ash? Which probably yields the most protein to the body? Account for the discrepancy (see Value of Coarse Flour).
Tabulate the percentage composition of baker's flour and of a high grade of wheat flour (patent roller process). Which contains the more protein? Which, the more carbohydrates?
What is the weight of a barrel of flour? Of an ordinary sack of flour?
What is the present price per sack of baker's and of high-grade patent flour?
How many cupfuls in a pound of flour?
In what quantity are whole wheat flour and graham flour usually purchased for home use? What is the price per pound of each?