slide1 n.
Skip this Video
Download Presentation
Foods Quick Breads Notes

Loading in 2 Seconds...

play fullscreen
1 / 25

Foods Quick Breads Notes - PowerPoint PPT Presentation

  • Uploaded on

Foods Quick Breads Notes. What is a Quick Bread?. A quick bread is one that takes a short amount of time to prepare and bake. Biscuits Muffins Pancakes. Function of Ingredients. Liquids—milk and water Used to moisten dry ingredients Flour Used to give structure Eggs

I am the owner, or an agent authorized to act on behalf of the owner, of the copyrighted work described.
Download Presentation

PowerPoint Slideshow about 'Foods Quick Breads Notes' - sylvia

Download Now An Image/Link below is provided (as is) to download presentation

Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author.While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server.

- - - - - - - - - - - - - - - - - - - - - - - - - - E N D - - - - - - - - - - - - - - - - - - - - - - - - - -
Presentation Transcript


Quick Breads Notes

what is a quick bread
What is a Quick Bread?
  • A quick bread is one that takes a short amount of time to prepare and bake.
    • Biscuits
    • Muffins
    • Pancakes
function of ingredients
Function of Ingredients
  • Liquids—milk and water
    • Used to moisten dry ingredients
  • Flour
    • Used to give structure
  • Eggs
    • Used to give structure, flavor, and richness
function of ingredients1
Function of Ingredients:
  • Fats—solid or liquid such as shortening, margarine, butter, and oil
    • Gives tenderness, flakiness, richness, and flavor
  • Baking soda + acid
    • Leavening agent (makes it rise)
function of ingredients2
Function of Ingredients:
  • Baking Powder
    • Leavening agent (makes it rise)
  • Sugar
    • Gives flavor (sweetens) and tenderness
  • Preparation
    • Cut in shortening to resemble small peas, stir with spoon, do not overmix
    • Mix dry and liquid ingredients all at one time
  • Mixing
    • Roll out with rolling pin, cut with glass or biscuit cutter
  • Cooking
    • Make sure oven is preheated to 375 to 475
  • Mixing
    • Mix liquid in one bowl
    • Mix dry in another larger bowl
    • Make well (hole) in center, add liquid all at once
    • Stir with spoon gently and do not overmix
  • Preparation
    • Spray or line muffin pan with cupcake liners
    • Fill muffin cups ½ to 2/3 full
  • Cooking
    • Preheat oven
    • Fill empty muffin cups with water for even cooking
    • Use toothpick to test for doneness
  • Mixing
    • Add all ingredients together and stir gently
    • Some lumps are ok
  • Preparation
    • Pour by cupfuls onto hot pan
  • Cooking
    • Use very hot nonstick griddle or skillet
    • Pour batter
    • Flip when edges get dry and bubbles form on top
characteristics of high quality biscuits
Characteristics of High Quality Biscuits
  • Tender
  • Light and fluffy
  • Lightly brown
  • Flaky
  • Pleasing flavor
characteristics of high quality muffins
Characteristics of High Quality Muffins
  • Tender
  • Lightly browned top
  • No tunnels (inside the muffins) or peaks (on top)
  • Moist
  • Pleasing flavor
characteristics of high quality pancakes
Characteristics of High Quality Pancakes
  • Tender
  • Lightly brown
  • No clumps
  • Fluffy and light
always remember
Always Remember…
  • Ingredients are proportional
  • Baking is a science!
  • Do not change ingredient amounts!!!
always preheat the oven
Always Preheat the Oven…
  • So that the rising process occurs properly and the products do not overcook
what is a leavening agent
What is a Leavening Agent?
  • It causes a product to rise
  • Yeast, baking soda, and baking powder
  • To push with your hands to smooth the dough.
  • ONLY knead 8-10 times…or your biscuits will be tough!
rolled or dropped
Rolled or Dropped?
  • Some biscuit dough is rolled and cut with biscuit cutters or the rim of a glass.
  • Some biscuit dough has more liquid and is dropped onto the pan.
    • Can also be used as a dumpling in a stew.
does the size of the pan matter
Does the Size of the Pan Matter?
  • Cooking time needs to be increased for larger pans and decreased for smaller pans.
    • Example: A recipe written for 2 inch muffins will not take as long to cook if you bake it in a loaf pan.
what about the color of the pan
What about the Color of the Pan???
  • The temperature should be lowered 25 degrees for a dark coated pan.
  • A dark pan absorbs more heat.
what ingredients can be added
What Ingredients Can be Added?
  • Fruits
  • Nuts
  • Spices
  • Extracts
  • Cheese
sifting flour
Sifting Flour
  • Flour today is sifted in the processing plant.
  • If the recipe calls for it, sift BEFORE you measure!
  • Some recipes do not require the air necessary in sifted flour.
types of flour
Types of Flour?
  • Self-rising (has leavening agents added)
  • Plain or all-purpose
  • Bleached or unbleached
  • Whole wheat
  • Bread flour
  • Cake flour
  • Rye flour
  • Oat flour
  • Rice flour
other types of quick breads
Other Types of Quick Breads
  • Pita Bread (Mediterranean)
  • Cornbread (Southern USA)
  • Crepes (France)
  • Tortillas (Latin America)
  • Matzo (Jewish)
non quick breads
Non-Quick Breads
  • Yeast breads
  • Croissants
  • Loaf bread
  • French bread
  • Bagels
  • English muffins
  • Sourdough bread