PPT-Quick Breads – Part 2

Mixing Methods and Ingredients Two types Review Pour batter Drop batter Pancakes waffles crepes popovers Muffins biscuits amp loaf breads Mixing Methods Muffin Combine all dry ingredients together into a . Doughnuts fall into two basic categories cake and yeast Cake doughnuts are leavened with baking powder and baking soda They have a tender crumb like a cake The yeast sort get their loft from yeast and like bread they require a rise They are lighter Yeast Breads in General. They have a distinctively appealing sweet smell and delicious taste that cannot be matched to commercially prepared sandwich breads.. Many meal managers rely on the ease of bread machines to make homemade bread an option to their menu plans.. No waiting for the dough to rise. Banana Bread. Waffles. Pancakes. Biscuits. Scones. Soda Bread. Ingredients In Quick Breads. Flour-hard and soft wheat flours. Eggs-large whole eggs. Fat- usually shortening or oil. By the end of class you will be able to:. Define what a leavening agent is. Identify the types of leavening agents and their purpose. Describe the steps to make a quick bread. Explain the muffin method. . Chapter 28. Terms to Know. Consistency. Leavening Agent. Gluten. Tenderize. Main Idea. Quick breads are products with a bread- or cake-like texture that DO NOT contain yeast.. They do not require a lot of time or equipment to produce. Objective. Explain how ingredients and preparation procedures affect the quality of quick breads and batters.. Quick Breads and Batters. Chemical . leaveners. . expedite. the leavening process for . By Kelsey Consiglio. P. 2. Terms to Know. Batter. - flour and liquid mixture with a consistency ranging from thin to thick, depending on the proportion of dry to liquid ingredients. Dough- . flour and liquid mixture that is stiff enough to shape by hand . Cakes & Custard. Y2.U8.3. Quick Bread. Biscuit, scone, muffin, . cake. Chemical leavening. Generally a . Batter. : a semi-liquid mixture containing flour, liquid and other ingredients. BAT. TERS. Please use workbook p. 113 to take notes during the presentation. Categories of Breads. Quick Breads. Yeast Breads. Prepare in a short amount of time. Biscuits. Muffins. Popovers. Cream puffs. Pancakes. Please use workbook p. 113 to take notes during the presentation. Categories of Breads. Quick Breads. Yeast Breads. Prepare in a short amount of time. Biscuits. Muffins. Popovers. Cream puffs. Pancakes. Quick Breads. Quick Breads such as Biscuits, scones and muffins can be prepared faster, such as . their . name suggests.. Quick breads use chemical leaveners . (baking soda/powder) rather . than organic . 2.05 Understand procedures, equipment and cooking methods in food preparation. 4-3-2017. Bellringer:Cleaning. the Kitchen . Teacher Input: Grains PPT & Videos. Individual: Grains PPT Notes & Videos. Quick Breads, Cakes, Pastries, Pies, and Cookies Quick Breads Quick Breads such as Biscuits, scones and muffins can be prepared faster, such as their name suggests. Quick breads use chemical leaveners Banana Bread. Waffles. Pancakes. Biscuits. Scones. Soda Bread. Ingredients In Quick Breads. Flour-hard and soft wheat flours. Eggs-large whole eggs. Fat- usually shortening or oil. Sugar- granulated (confectioners).