(9) Mention, in the order they should be carried out, the steps for making and baking a dough mixture.
(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?