Quick Breads

5. A thick batter that must be scraped or scooped into a pan[cite: 63, 293].
7. A sweet, crumbly topping made of flour and sugars[cite: 246, 293].
8. A stretchy and flexible texture caused by over-developed gluten[cite: 198, 293].
9. A thin batter that can be easily poured from a bowl[cite: 62, 293].
10. To lose volume, often due to over-handling dough[cite: 109, 293].
12. A secondary flavor that remains after the main flavor is gone[cite: 280, 293].
14. The dividing of biscuit layers caused by melting fat during baking[cite: 115, 293].

1. The sides of a muffin[cite: 274, 293].
2. The strength or effectiveness of a leavening agent[cite: 232, 293].
3. The specific texture or thickness of a dough or batter[cite: 56, 293].
4. Mixing method that requires cutting solid fat into dry ingredients[cite: 46, 48, 293].
6. Mixing method most commonly used for muffins using liquid fat[cite: 46, 51, 293].
11. Method involving mixing solid shortening and sugar until light and fluffy[cite: 52, 53, 293].
13. Large, irregular holes in the crumb of a quick bread[cite: 199, 293].