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Glencoe Culinary Essentials Chapter 28 Quick Breads 1 Contents Chapter 28 Quick Breads Section 28.1 Making Biscuits Section 28.2 Making Muffins.

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Presentation on theme: "Glencoe Culinary Essentials Chapter 28 Quick Breads 1 Contents Chapter 28 Quick Breads Section 28.1 Making Biscuits Section 28.2 Making Muffins."— Presentation transcript:

1 Glencoe Culinary Essentials Chapter 28 Quick Breads 1 Contents Chapter 28 Quick Breads Section 28.1 Making Biscuits Section 28.2 Making Muffins

2 Glencoe Culinary Essentials Chapter 28 Quick Breads Chapter 28 Quick Breads 2 Quick breads are products with a bread- or cake-like texture that do not contain yeast. Quick breads do not require a lot of time or equipment to produce. Section 28.1 Making Biscuits

3 Glencoe Culinary Essentials Chapter 28 Quick Breads Chapter 28 Quick Breads 3 Content Vocabulary Academic Vocabulary biscuit method blending method creaming method pour batter drop batter deflate consistency separation

4 Glencoe Culinary Essentials Chapter 28 Quick Breads Chapter 28 Quick Breads 4 Quick breads are baked goods that have a bread- or cake-like texture but do not contain yeast. Quick breads use double- acting baking power or baking soda. Types of Quick Breads

5 Glencoe Culinary Essentials Chapter 28 Quick Breads Chapter 28 Quick Breads 5 Quick breads are baked on sheet pans or loaf and muffin pans. Typical ingredients include flour, eggs, sugar, salt, and a chemical leavening agent, and a liquid. Types of Quick Breads

6 Glencoe Culinary Essentials Chapter 28 Quick Breads Chapter 28 Quick Breads 6 Describe the three types of quick bread preparation methods. Biscuit MethodFat is cut into dry ingredients until the mixture resembles cornmeal; then, liquid ingredients are added Blending Method Combines liquid, sugar, liquid fat, and eggs at the same time; then, dry ingredients are added Creaming Method Sugar and solid shortening are creamed together using a mixer; eggs are added one at a time; then dry and liquid ingredients are alternately added MethodDescription Types of Quick Breads

7 Glencoe Culinary Essentials Chapter 28 Quick Breads Chapter 28 Quick Breads 7 Batters can be: pour batters drop batters Types of Quick Breads pour batter Batter thin enough to be poured from the mixing bowl. drop batter Batter thick enough it needs to be dropped from a portion scoop.

8 Glencoe Culinary Essentials Chapter 28 Quick Breads Chapter 28 Quick Breads 8 Basic ingredients in biscuits are: flour leavening agent shortening sugar The Biscuit Method salt milk sometimes eggs and butter How could you use biscuits as part of a meal?

9 Glencoe Culinary Essentials Chapter 28 Quick Breads Chapter 28 Quick Breads 9 To make quality biscuits, thoroughly blend without overmixing, properly knead and cut the dough. Biscuit dough should relax for 10 minutes after shaping and put on a pan before baking. The Biscuit Method

10 Glencoe Culinary Essentials Chapter 28 Quick Breads Chapter 28 Quick Breads 10 Oven temperature should be between 400°F (204°C) and 425°F (218°C). Bake biscuits for 8 to 10 minutes. Cool biscuits on wire racks, but they are best served hot. The Biscuit Method

11 Glencoe Culinary Essentials Chapter 28 Quick Breads Chapter 28 Quick Breads 11 Describe four quality standards for biscuits. AppearanceShould be the same size with flat tops and straight sides Color Should have a golden brown crust; crumb should be creamy or flaky, depending on the type of biscuit Texture Rolled/cut biscuits should be light, tender, and flaky; flaky biscuits should easily separate into layers StandardDescription The Biscuit Method Flavor Should have a pleasing, delicate flavor; a bitter flavor means too much baking powder or baking sode was used

12 Glencoe Culinary Essentials Chapter 28 Quick Breads Chapter 28 Quick Breads 12 Muffins use the blending or creaming mixing methods. Knowing how to prepare quality muffins is a useful skill for a foodservice employee. Section 28.2 Making Muffins

13 Glencoe Culinary Essentials Chapter 28 Quick Breads Chapter 28 Quick Breads 13 Content Vocabulary Academic Vocabulary baking cup elastic tunnels potency streusel walls aftertaste desired deteriorate

14 Glencoe Culinary Essentials Chapter 28 Quick Breads Chapter 28 Quick Breads 14 Muffins can have a bread- like or cake-like texture, depending on the method used to make them. The blending method can be used for muffins to produce a drop batter. Blending Method

15 Glencoe Culinary Essentials Chapter 28 Quick Breads Chapter 28 Quick Breads 15 The creaming method using solid shortening produces cake-like muffins. Dividing the muffins involves transferring batter from bench mixing bowl into individual muffin pans. Blending Method

16 Glencoe Culinary Essentials Chapter 28 Quick Breads Chapter 28 Quick Breads 16 Loaf breads are made from: flour leavening agents eggs fat sugar salt a liquid Loaf Breads

17 Glencoe Culinary Essentials Chapter 28 Quick Breads Chapter 28 Quick Breads 17 The end product should have a uniform texture with a lightly browned crust. Overmixing the batter will produce an elastic product and the end product will have tunnels. Loaf Breads elastic Stretchy and flexible. tunnels Large, irregular holes in bread.

18 Glencoe Culinary Essentials Chapter 28 Quick Breads Chapter 28 Quick Breads 18 When baking muffins, combine dry and liquid ingredients together and bake immediately. Muffin tops should be golden brown and the walls should not be too thick. Baking Muffins walls The sides of a muffin.

19 Glencoe Culinary Essentials Chapter 28 Quick Breads Chapter 28 Quick Breads 19 Describe four quality standards for muffins. AppearanceShould be round with dome-shaped tops, and uniform in size Color Should have a golden brown surface Texture Grain should be even; the muffin should be tender and moist; there should be no tunnels StandardDescription Baking Muffins Flavor Should be sweet and pleasant, with no bitter aftertaste

20 Glencoe Culinary Essentials Chapter 28 Quick Breads Chapter 28 Quick Breads 20 Muffins can be accompanied by jams and jellies. Baking Muffins Muffins are cooled in the pans until warm, and should be served immediately.

21 Glencoe Culinary Essentials Chapter 28 Quick Breads Chapter 28 Quick Breads 21 Chapter Summary Section 28.1 Making Biscuits Quick bread characteristics include a bread or cake-like texture. There are basic ingredients in all quick breads. Quick breads can be prepared using the biscuit method, the blending method, and the creaming method.

22 Glencoe Culinary Essentials Chapter 28 Quick Breads Chapter 28 Quick Breads 22 Chapter Summary Section 28.2 Making Muffins The blending method involves using oil or liquid fat to blend ingredients. The creaming method involves combining solid fat and sugar before adding the remaining ingredients. Muffins are usually made with these methods.

23 Glencoe Culinary Essentials Chapter 28 Quick Breads Chapter 28 Quick Breads 23 Review Start Do you remember the vocabulary terms from this chapter? Use the following slides to check your knowledge of the definitions. The slides in this section include both English and Spanish terms and definitions.

24 Glencoe Culinary Essentials Chapter 28 Quick Breads Chapter 28 Quick Breads 24 Show Definition Requires cutting or rubbing the fat into the dry ingredients. This is done until the fat and dry ingredients resemble cornmeal. Then, the liquid ingredients are added. Requiere cortar o frotar la grasa en los ingredientes sólidos. Esto se hace hasta que la grasa y los ingredientes sólidos se asemejan a la harina de maíz. Luego se añaden los ingredientes líquidos. biscuit methodmétodo para hacer bizcochos

25 Glencoe Culinary Essentials Chapter 28 Quick Breads Chapter 28 Quick Breads 25 Show Definition Combines the liquid, sugar, liquid fat, and eggs at the same time in baking. Then, the dry ingredients are added to the mixture. Cuando se va a hornear, se combinan los ingredientes líquidos, el azúcar, la grasa líquida y los huevos al mismo tiempo. Luego, se añaden los ingredientes sólidos a la mezcla. blending methodmétodo de mezclar

26 Glencoe Culinary Essentials Chapter 28 Quick Breads Chapter 28 Quick Breads 26 Show Definition Sugar and pre-softened shortening are creamed together with a mixer on low speed until the mixture is light and fluffy. Eggs are then added one at a time. Se baten el azúcar y la manteca derretida en una batidora a baja velocidad hasta que la mezcla es ligera y esponjosa. Luego se añaden los huevos uno por uno. creaming methodmétodo parabatir manteca

27 Glencoe Culinary Essentials Chapter 28 Quick Breads Chapter 28 Quick Breads 27 Show Definition Batter thin enough to be poured from the mixing bowl. Mezcla batida lo suficientemente fina como para servirse desde el tazón. pour batter masa poco espesa

28 Glencoe Culinary Essentials Chapter 28 Quick Breads Chapter 28 Quick Breads 28 Show Definition Batter thick enough it needs to be dropped from a portion scoop. Masa que es tan espesa que tiene que usar un cucharón y voltearlo para que se caiga la masa en la sartén. drop battermasa batida espesa

29 Glencoe Culinary Essentials Chapter 28 Quick Breads Chapter 28 Quick Breads 29 Show Definition Cause dough to lose volume. Causa que la masa pierda el volumen. deflatedesinflar

30 Glencoe Culinary Essentials Chapter 28 Quick Breads Chapter 28 Quick Breads 30 Show Definition A paper liner that keeps muffins from sticking to the muffin pan. Base de papel que evita que los panecillos se peguen al molde. baking cupmolde de papel para hornear

31 Glencoe Culinary Essentials Chapter 28 Quick Breads Chapter 28 Quick Breads 31 Show Definition Stretchy and flexible.Flexible. elasticelástico

32 Glencoe Culinary Essentials Chapter 28 Quick Breads Chapter 28 Quick Breads 32 Show Definition Large, irregular holes in bread. Agujeros grandes e irregulares en el pan. tunnelstúneles

33 Glencoe Culinary Essentials Chapter 28 Quick Breads Chapter 28 Quick Breads 33 Show Definition Strength.Fuerza. potencypotencia

34 Glencoe Culinary Essentials Chapter 28 Quick Breads Chapter 28 Quick Breads 34 Show Definition A sweet, crumbly topping made of flour, brown sugar, and granulated sugar. Un ingrediente para cubrir una comida, es dulce y hecho de migajas de harina, azúcar morena y azúcar granulada. streusel

35 Glencoe Culinary Essentials Chapter 28 Quick Breads Chapter 28 Quick Breads 35 Show Definition The sides of a muffin.Los lados de un panqué. wallsparedes

36 Glencoe Culinary Essentials Chapter 28 Quick Breads Chapter 28 Quick Breads 36 Show Definition A secondary flavor that comes after the main flavor has subsided. Un sabor que viene después de que el sabor principal ha pasado. aftertastesabor secundario

37 Glencoe Culinary Essentials Chapter 28 Quick Breads Chapter 28 Quick Breads 37 Show Definition Texture.Textura. consistencyconsistencia

38 Glencoe Culinary Essentials Chapter 28 Quick Breads Chapter 28 Quick Breads 38 Show Definition Dividing.División. separationseparación

39 Glencoe Culinary Essentials Chapter 28 Quick Breads Chapter 28 Quick Breads 39 Show Definition Wanted.Lo que uno quiere. desired deseado

40 Glencoe Culinary Essentials Chapter 28 Quick Breads Chapter 28 Quick Breads 40 Show Definition To go down in quality; to become worse in value. Bajar la calidad; tener menos valor. deterioratedeteriorarse

41 End of Chapter 28 Quick Breads


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