Which method requires no kneading after the ingredients have been mixed and is therefore a good method for the rapid production of different kinds of breads required in food-service operations?
A) straight dough
B) muffin
C) batter
D) sponge
E) rapid mix

Question

Quizplus · Accepted Answer

The batter method, unlike traditional kneading techniques, involves mixing ingredients to a batter consistency, allowing for a simpler and quicker process suitable for rapid bread production in food-service operations.

Which Method Requires No Kneading After the Ingredients Have Been