Quick Breads Formative Assessment

A quick formative assessment for my Bakery students who are learning about muffin and biscuit method and flour-to-liquid ratios:

What type of quick bread does this recipe make? How do you know? (Source)

What type of quick bread does this recipe make? How do you know? (Source)

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Answers:

The first recipe is a biscuit. It calls for the butter to be chilled and has a flour to liquid ratio of a soft dough.

The second recipe is a muffin. It calls for the butter to be melted and has a flour to liquid ratio of a drop batter.