1. Quick Breads and Cookies

2. Lesson Objectives
Be able to explain the different types of quick breads and cookies.
Describe the methods used to prepare such foods.
Define two classifications of quick breads.
Understand characteristics of a good product.
Lesson Objectives:
Be able to explain the different types of quick breads and cookies.
Describe the methods used to prepare such foods.
Define two classifications of quick breads.
Understand characteristics of a good product. 2

3. Quick Breads Definition
A quick bread does not need to rise (proof) prior to cooking.
Quick breads have a cake-like appearance and a lighter texture than yeast breads, and are often embellished with fruits, nuts, and other seasonings.
Different types of quick breads are pancakes, cornbread, waffles, muffins, biscuits, dumplings, hush puppies, and fritters.
Quick breads are leavened with either baking powder or baking soda.
Almost all quick breads are served hot.
Definition of a Quick Bread:
A quick bread does not need to rise (proof) prior to cooking.
Quick breads have a cake-like appearance and a lighter texture than yeast breads, and are often embellished with fruits, nuts, and other seasonings.
Different types of quick breads are pancakes, cornbread, waffles, muffins, biscuits, dumplings, hushpuppies, and fritters.
Quick breads are leavened with either baking powder or baking soda (not yeast, hence the name “Quick” bread).
Almost all quick breads are served hot. 3

4. Quick Bread Classifications
Quick breads are grouped by type of mixture
from which they are produced.
Soft Batter quick bread comes in two styles... Pour batter (used in pancakes) or Drop batter (used in muffins).
Dough quick bread is thick enough to require rolling out (baking powder biscuits is a good example.)
Quick Bread Types:
Quick breads are grouped by type of mixture from which they are produced.
Soft Batter quick bread comes in two styles... Pour batter (used in pancakes) or Drop batter (used in muffins).
Dough quick bread is thick enough to require rolling out (baking powder biscuits is a good example.) 4

5. Quick Bread Types Pancakes Baking Powder Biscuits Cornbread Muffins
Examples of Quick Breads:
pancakes
waffles
muffins
corn bread
baking powder biscuits
Muffins
Belgian Waffles 5

6. Ingredients of Quick Breads
Flour: General purpose is used rather than bread flour.
Liquids: Nonfat dry milk is specified in AFRS recipes. Water, milk or other liquids is used on other recipes.
Leavening Agent: Baking powder and baking soda are most commonly used. Too much baking powder can cause a course grain and yellowish color. It will also leave a salty, bitter taste.
Fat: General purpose shortening is used to produce soft crumb and aid in browning. It shortens the gluten strands and softens them. Fat also adds richness and flavor.
Eggs: An important ingredient that adds flavor, color and palatability. Also works as a leavening agent.
Other Ingredients: Includes salt, spices, grated, whole, or chopped fruit or nuts, seeds, cereals such as oats, & bran.
Basic Ingredients of Quick Bread:
Flour: General purpose is used rather than bread flour.
Liquids: Nonfat dry milk is specified in AFRS recipes. Water, milk or other liquids is used on other recipes.
Leavening Agent: Baking powder and baking soda are most commonly used. Too much baking powder can cause a course grain and yellowish color. It will also leave a salty, bitter taste.
Fat: General purpose shortening is used to produce soft crumb and aid in browning. It shortens the gluten strands and softens them. Fat also adds richness and flavor.
Eggs: An important ingredient that adds flavor, color and palatability. Also works as a leavening agent.
Other Ingredients: Includes salt, spices, grated, whole, or chopped fruit or nuts, seeds, cereals such as oats, & bran. 6

7. Characteristics of a Good Product
Information from recipe card D-G-5
Color: Uniform golden brown color.
Shape & Size: Volume is at least twice the size of the unbaked product. Uniform in shape and size.
Crust: Tender and moderately smooth. No excess flour.
Texture: Moist, tender and flaky crumb with a medium fine grain.
Flavor: Pleasing, well-blended flavor without bitterness.
Five Characteristics of a good Quick Bread:
Information from AFRS recipe card D-G-5
Color: Uniform golden brown color.
Shape & Size: Volume is at least twice the size of the unbaked product. Uniform in shape and size.
Crust: Tender and moderately smooth. No excess flour.
Texture: Moist, tender and flaky crumb with a medium fine grain.
Flavor: Pleasing, well-blended flavor without bitterness. 7

8. Cookies 8

9. Cookie Definition
Often referred to as small, sweet cakes, cookies have the same basic ingredients and the methods for mixing them are the same as cake. However, the proportion of ingredients and the methods for forming and baking are different. The primary difference between cookies and cakes is the amount of moisture in the mixture.
Cookie Preparation
Often referred to as small, sweet cakes. Cookies have the same basic ingredients and the methods for mixing them are the same as cake. However, the proportion of ingredients and the methods of forming and baking are different. The primary difference between cookies and cakes is the amount of moisture in the mixture. 9

10. Types of Cookies There are three basic types of cookies:
Stiff dough - contains less liquid, eggs, and flour. These cookies are often referred to as “sliced” cookies. The finished product is crisp. Sugar cookies and peanut butter cookies are examples.
Types of Cookie Dough:
Stiff dough - contains less liquid, eggs, and flour. These cookies are often referred to as “sliced” cookies. The finished product is crisp. Sugar cookies and peanut butter cookies are examples. 10

11. Types of Cookies (cont’d)
Soft dough - has a high moisture content and require a greater percentage of eggs. These cookies are often referred to as “drop” cookies. The finished product is soft and moist. Chocolate drop and butterscotch cookies are examples.
Types of Cookie Dough:
Soft dough - has a high moisture content and require a greater percentage of eggs. These cookies are often referred to as “drop” cookies. The finished product is soft and moist. Chocolate drop and butterscotch cookies are examples. 11

12. Types of Cookies (cont’d)
Refrigerator dough - is a stiff dough. The finished product will be brittle. The dough is weighed, then rolled, and stored under refrigeration until needed, making them an excellent short notice style cookie. They can go straight from the refrigerator to the oven.
Types of Cookie Dough:
Refrigerator dough - is a stiff dough. The finished product will be brittle. The dough is weighed then rolled and stored under refrigeration until needed, making them an excellent short notice style cookie. They can go straight from refrigeration to the oven. 12

13. Types of Cookies (cont’d)
Bar - The AFRS also refers to another type of cookie dough known as the “bar” cookie. This could be chewy nut bars, hermit cookies, brownies, or congo bars.
Types of Cookie Dough:
Bar - The AFRS also refers to another type of cookie dough known as the “bar” cookie. This could be chewy nut bars, hermit cookies, brownies, or congo bars. 13

14. Types of Cookies Chocolate Chip Lemon Drop Chocolate Drop
Examples of Cookies:
Drop Cookies: Chocolate Chip Cookies, Chocolate Drop Cookies, Lemon Drop Cookies
Slice Cookies: Sugar Cookies, Snickerdoodle Cookies, Peanut Butter Cookies
Refrigerator Cookies: Ginger Snap, Shortbread Cookies 14
Snickerdoodle
Peanut Butter
Sugar

15. Cooking Process of Cookies
Mixing: For best results follow the specific directions given on the AFRS recipes and guideline cards on when and how to add ingredients.
Panning: Some recipes require a greased pan and others do not. Follow specific instructions on AFRS cards to allow for the dough to spread during baking.
Four Steps to Completing a Cookie:
Mixing: For best results follow the specific directions given on the AFRS recipes and guideline cards on when and how to add ingredients.
Panning: Some recipes require a greased pan and others do not. Follow specific instructions on AFRS cards to allow for the dough to spread during baking. 15

16. Cooking Process of Cookies (cont’d)
Baking: Bake according to temperatures on AFRS. Are you using a convection oven? Some recipes call for lowering the temperature 50° F. Allow pans to cool between batches.
Cooling: Remove from sheet pan after baking. If left on hot pans cookies will continue to cook.
Baking: Bake according to temperatures on AFRS. Are you using a convection oven? Some recipes call for lowering the temperature 50° F. Allow pans to cool between batches.
Cooling: Remove from sheet pan after baking. If left on hot pans cookies will continue to cook. 16

17. Proper Baking Factors
An oven too cool will produce a pale colored cookie.
An oven too hot will produce too dark a product. It will also cause the cookie to set before it has a chance to spread properly.
Steam in an oven has a softening effect, giving them a greater chance of spreading too far before they are set.
Proper Baking Facts:
An oven too cool will produce a pale colored cookie.
An oven too hot will produce too dark a product. It will also cause the cookie to set before it has a chance to spread properly.
Steam in an oven has a softening effect, giving them a greater chance of spreading too far before they are set. 17

18. Proper Baking Factors (cont’d)
Cookies should be on the soft side when removed from the oven. The heat in the cookie and pan will continue to cook (dry) the cookie during the cooling period.
Over baking the cookie dries out the cookie and reduces flavor and taste. Many cookies made with high quality ingredients in a diligent manner are reduced to a stale nature by over cooking.
Cookies should be on the soft side when removed from the oven, the heat in the cookie and pan will continue to cook (dry) the cookies during the cooling period.
Over baking the cookie dries out the cookie and reduces flavor and taste. Many cookies made with high quality ingredients in a diligent manner are reduced to a stale nature by over cooking. 18

19. Any Questions? 19

20. Test for Quick Breads Lesson
Quick breads are grouped by what type of mixture from which they are produced.
What are the three basic types of cookies?
Name two most commonly used leavening agents in quick breads.
What ingredient in the make-up of quick breads adds flavor, color and palatability and works as a leavening agent?
What type of flour is used in the make-up of quick breads? 20

21. Test for Quick Breads Lesson
Which type of cookie dough contains a high moisture content and requires a greater percentage of eggs?
List three types of quick breads.
Give two examples of a stiff dough cookie.
What happens when cookies are over baked?
What happens during the cookie cooking process when the oven is too cool? 21

22. Test for Quick Breads Lesson
Turn in Answer Sheet now. 22

23. Any Questions? 23