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Muffins 8 th Grade Home & Careers Mrs. Bower
What is a Quick Bread? Uses baking soda/powder for leavening. Baked as soon as its mixed – no rising time.
Muffin Method A way of mixing batters for quick breads, cookies and cakes.
Step 1 – Bowl 1: Dry Ingredients
Step 2 – Bowl 2: Wet Ingredients
Step 3: Add wet ingredients to dry ingredients, mix only until moistened. Your batter will still look lumpy. ***Over mixing causes peaked top and tunnels inside.
Pan Preparations Muffin liners Grease Grease/flour
Doneness Tests Color-golden brown Pulled slightly away from sides of pan Tooth pick test Lightly touch center – it should bounce back
Muffin Characteristics Rounded, bumpy top – no peaks Golden brown No tunnels Tender texture Good Muffin Bad Muffin
Quickbreads. What is a Quickbread? Uses baking powder or baking soda as leavening No rising period- baked as soon as mixed Coarse texture, bumpy crust.
Quick Breads Good sources of carbohydrates, protein, B vitamins, iron Most common quick breads: Muffins Loaf breads Biscuits.
The MUFFIN Method. Lightly mixing liquid ingredients into dry ingredients creates a product with a slightly COARSE yet TENDER texture. Quick breads made.
Quick Bread Ingredients Types: –Flour – all purpose, whole wheat, cake,.. –Fat – butter, margarine, shortening, oil –Leavening – baking powder, baking.
Quick Breads By Valerie Shaw. Quick Breads 1. They are Quick or Fast (<1 Hr.) 2. No Yeast! 3. Baking Powder or Soda 4. Does not need to rise 1. Dough.
Making Muffins Breads Unit Culinary Foundations Lee’s Summit West High School Ms. Hornyan.
QUICK & YEAST BREADS Chapter 43. Quick Breads Bread leavened by agents that allow speedy baking, such as air, steam, baking soda and baking powder. Two.
Culinary Arts I Day #14 Day #14. Discussion – quick breads Chapter 45 – page 623 Chapter 45 – page 623 Definition – Quickbreads: leavened by agents that.
Muffins. Muffins … Are a quick bread, therefore they cook quickly Have their very own mixing method Generally bake at oven temperatures of degrees.
Quick Breads. Breads: Quick breads: Leavened by agents that allow immediate baking – they do not need to rise. Yeast breads: Leavened by yeast which need.
Biscuit Method of Mixing: 1.Combine all dry ingredients. 2.Cut-in the fat until there are crumbs. 3.Add the liquid and stir until a dough forms. 4.Knead.
Ch. 21 ~ Section 2 Quick Breads Objectives: Learn some additions to quick breads that will add to their nutritional value Identify the difference between.
Intro to Foods and Nutrition. Quick breads are flour mixtures. They include many different kinds of breads which differ greatly in flavor, size and.
CAKES. 5 Basic Varieties Pound Pound Sponge Sponge Angel Food Angel Food Chiffon Chiffon High Ratio High Ratio.
Quick Breads. Yeast breads Take a long time to make Leavening agent is yeast. Examples: pizza crust, cinnamon rolls, bread, rolls, etc.
Foods 1 Quick Breads. What are Quick Breads? Flour mixture made with fast acting leavening agents.
1.What two types of batters does this make and what baked goods will it be used for? 2.What happens if you overmix the batter? 3.If you overmix the muffins.
Quick Breads 1. History of Quick Breads Primitive Breads; flour mixtures called hearth cakes. Indians; corn cakes Hunters; Johnny cakes England 13 th.
Bakeshop. Ingredient Basics Common ingredients in all baking: Flour-protein (gluten) and starch in flour gives most of the structure Liquid- Usually.
Quick Breads. Quick Breads vs. Yeast Breads I.Bread categories are based on which LEAVENING they use, which make the bread RAISE. A.Yeast breads use YEAST.
Lesson : Cookies & Cakes. One Bowl Method One Bowl Method: – All the ingredients are mixed in easy stages in the same bowl, so cleaning up is quicker.
Free Powerpoint Templates Page 1 Free Powerpoint Templates Breads.
Quick Breads & Yeast Breads Nutrition and Foods Miss Kreider.
Free Powerpoint Templates Page 1 Free Powerpoint Templates Quick Breads.
Baked Products Mixing Methods Dough Vs Batter Soft Dough Used mainly for biscuits Shape by hand Batter Pour batter Liquid enough to pour Pancakes.
The Bakeshop Continued Quick Breads, Cakes, & Cookies Mixing Methods, Formulas, Icing.
CHAPTER 10 (PG ) Quick Breads. Quick breads are quick to make. Leavened by chemical leaveners and steam. Little gluten development is required.
Creative Cooking 2 Cakes. Cakes are a quick baked product Generally of a light consistency.
CAKES Are easy to make –Accurately measuring ingredients is essential for good results. Cake recipes sometimes call for cake flour,which is low in gluten.
Prelab Presentation Convection Cooking and Muffin Lab.
Quick Breads Baking soda, baking powder or steam are used as leavening.
Making Biscuits. What are QUICK BREADS? Quick breads are LEAVENED by agents that allow for IMMEDIATE baking NOT leavened by yeast Examples: –Biscuits.
Chapter 45 Quick & Yeast Breads. Quick Breads… Leavened by agents that allow immediate baking Ex: baking soda, air, steam, and baking powder.
+ Quick Breads. Vocabulary Quick breads are baked immediately after mixing Examples: banana bread, muffins, waffles, biscuits. Any bread that does NOT.
GRAINS. Parts of the kernel and nutrients Types of grains Grains are also called : CEREALS 7 common types of grains Buckwheat Barley Rice Corn Wheat.
Quick Breads Foods 1. What are Quick Breads? Flour mixture made with fast acting leavening agents.
Question and Answer Samples and Techniques. TRUE or FALSE? Scones are classified as a pour batter (thin batter). It is classified as a drop or thick batter.
Cakes Baking, Types, & Mixing Methods. Mixing Shortened Cakes/Cookies Combine shortening and/or butter (fat) with sugar until creamed Add eggs one at.
Quick Breads Chapter 16. Introductory Foods, 13 th ed. Bennion and Scheule © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved.
Culinary Arts I Day #14 Day #14. Cookie Types Evaluation Please hand in evaluation questions from yesterday. If you were absent yesterday, you need to.
Revere Chapter 23 Breads Part 3 The Preparation of Food.
2.05 GG_1 How To Make Quick Bread A Quick Bread is one that takes a short amount of time to prepare and bake 1.
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.
Muffins Made Easy By Clairann Duncan. Sizing up Muffins Muffins cups come in all shapes and sizes, from bite- size minis to standard 21/2-inch cups to.
Flour Liquid Leavening agents Fat Sweeteners Eggs Flavoring.
The muffin method. The pan should be placed on the rack in the middle of the oven A preheated oven is important so the product can be baked at an optimal.
Flour - gives structure & gluten (elasticity) Leavening Agents- make product rise; baking powder-(acid) too much will collapse bread; not enough.
Types of Cakes. Comparing and Evaluating What information is similar to what you already know? What new information did you learn? What questions do you.
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