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Breads: Quick breads: Leavened by agents that allow immediate baking – they do not need to rise. Yeast breads: Leavened by yeast which need sitting time to react and cause volume.
Leavening Agents Quick breads are named because they rise quickly due to chemical leavening agents (baking powder, baking soda) Quick breads are NOT leavened by yeast
Examples of Quick Breads Muffins Pancakes Waffles Biscuits Cornbread Banana bread, poppy seed bread
Leavening Agent Make product raise Adds volume Height Example: Yeast, Baking Powder, Baking Soda, Eggs, Steam
Flour Provides structure, is the main ingredient Examples: White or Wheat flour, Flour made form other grains like Corn, Rye, barley
Liquid Provides moisture Dissolves other ingredients and helps bring them together Examples: milk, water or juice
Fat Richness Tenderness Some flavor Examples: butter, margarine, shortening or oil
Sugar Flavor Browning Example: Granulated Sugar, Brown Sugar, Splenda
Salt Adds flavor Example: Salt
Egg Binds dough together so ingredient will not separate Provides moisture Adds color (yolk) Provides nutrients Example: Eggs or Egg Substitutes
Muffin Method 1.Mix wet ingredients in a bowl 2. In a separate bowl whisk together try ingredients
Muffin Method 3. Create a well in the dry ingredients 4. Pour wet ingredients into the well of dry ingredients
Muffin Method 5. Mix until batter just comes together, should be lumpy
The perfect muffin Golden Brown Rounded top that is pebbly or cauliflower Tender
An Under mixed muffin Will have flat top/low surface No tunnels Can be very crumbly
An over mixed muffin Will have a peaked top (lopsided miniature mountains)
Over mixed muffin Over mixing causes quick breads to be tough and to have tunnels
Biscuit Method 1. Combine all dry ingredients 2. Cut in the cold fat using a pastry blender until there are crumbs the size of peas
Biscuit Method 3. Add liquid and stir until dough comes together 4. Turn your dough out onto a lightly floured surface and pat till it is 1/2 thick.
5. CUT into biscuits with biscuit cutter. You can re-roll the scraps, but those biscuits will be tougher. Place on a GREASED cookie sheet. Biscuit Method
CUTTING IN THE FAT is the most important part because it creates a flakiness Biscuit Method
1. Flat top 2. Straight sides 3. Flaky or have layers What does a perfect biscuit look like?
Free Powerpoint Templates Page 1 Free Powerpoint Templates Quick Breads.
Free Powerpoint Templates Page 1 Free Powerpoint Templates Breads.
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.
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.
Quick Bread Ingredients Types: –Flour – all purpose, whole wheat, cake,.. –Fat – butter, margarine, shortening, oil –Leavening – baking powder, baking.
Foods 1 Quick Breads. What are Quick Breads? Flour mixture made with fast acting leavening agents.
Free Powerpoint Templates Page 1 Starter Describe the difference between muffins and dinner rolls (texture, cooking methods, etc) Announcements.
Quick Breads Foods 1. What are Quick Breads? Flour mixture made with fast acting leavening agents.
Intro to Foods and Nutrition. Quick breads are flour mixtures. They include many different kinds of breads which differ greatly in flavor, size and.
Quick Breads. What are quick breads? Quick Bread’s Definition: Leavened flour based products, Leavened with Baking Soda, Baking Powder. (Generally quick.
Baked Products Mixing Methods Dough Vs Batter Soft Dough Used mainly for biscuits Shape by hand Batter Pour batter Liquid enough to pour Pancakes.
QUICK BREADS No waiting for the dough to rise Banana BreadWafflesPancakes BiscuitsSconesSoda Bread.
Quick Breads. Yeast breads Take a long time to make Leavening agent is yeast. Examples: pizza crust, cinnamon rolls, bread, rolls, etc.
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.
Bakeshop. Ingredient Basics Common ingredients in all baking: Flour-protein (gluten) and starch in flour gives most of the structure Liquid- Usually.
Quick Breads. products that have a bread- or cake-like texture but do not contain yeast. For example: pancakes, biscuits, muffins, scones, waffles, soda.
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.
Flour - gives structure & gluten (elasticity) Leavening Agents- make product rise; baking powder-(acid) too much will collapse bread; not enough.
The Muffin Method (a Quick Bread) Culinary Basics Class LSHS.
+ Quick Breads. Vocabulary Quick breads are baked immediately after mixing Examples: banana bread, muffins, waffles, biscuits. Any bread that does NOT.
Quick Breads. Quick Breads… Flour mixtures with a fast-acting leavening agent. Do not have as much sugar & flavoring as cake or other desserts.
Quick Breads. Quick Breads include Quick Breads are: Baked products –Preparation of cakes, cookies & pies are different than breads and will be discussed.
Quick Breads Fall By the end of class you will be able to: Define what a leavening agent is Identify the types of leavening agents and their.
The Bakeshop Continued Quick Breads, Cakes, & Cookies Mixing Methods, Formulas, Icing.
Flour Liquid Leavening agents Fat Sweeteners Eggs Flavoring.
Unit 5 Chapter 44: Baking Basics Chapter 45: Quick Breads.
Baking. Ingredient Basics Common ingredients in all baking: Flour-proteins and starch in flour gives most of the structure Liquid- Usually water or milk.
Baking and Quick Breads. Ingredients Used in Baking Flour The endosperm portion of the wheat kernel Provides structure to the baked product Gluten Develops.
Quick Bread Review. I am a leavener that acts one time.
Quick Breads 1. History of Quick Breads Primitive Breads; flour mixtures called hearth cakes. Indians; corn cakes Hunters; Johnny cakes England 13 th.
Quickbread Preparation Food Service. Quickbread Preparation Quickbreads are easy to prepare compared to other baked goods. Although they are easy to prepare,
1. Dough 1. Soft Biscuits, Scones 2. Stiff Pie Crust 2. Batter 1. Pour Waffles, Pancakes 2. Drop Muffins Quick Breads *not a true quick bread, but good.
Quick Breads & Yeast Breads Nutrition and Foods Miss Kreider.
QUICK BREADS Chapter 28. Terms to Know Consistency Leavening Agent Gluten Tenderize.
Breads. Ingredients in breads Grains- whole or flour Sweetener- sugar, honey Eggs Leavening- baking soda/powder, yeast Fat- oil, butter Flavorings- fruit,
The Science of Baking…. Chemical Reactions A recipe is like a chemical formula. Chemical reactions during baking give the product its final appearance,
CHAPTER 10 (PG ) Quick Breads. Quick breads are quick to make. Leavened by chemical leaveners and steam. Little gluten development is required.
Baking & Dough In your culinary journal: 1.What do you feel is something that is very important to know/remember when baking? 2.What are some types of.
Quick Breads Chef 1 Mountlake Terrace High. What is a Quick Bread? A bread made from a batter or dough – that uses leavening agents (rather than yeast),
Baking Basics Chapter 44 Objectives Describe basic baking ingredients Explain the effects of different baking ingredients Explain how to choose and store.
Carbohydrates. 1.We get most of our carbohydrates from the GRAINS group. a.Grains are the edible seeds of certain GRASSES. b.The principle grains are.
BAKING INGREDIENTS AND TECHNIQUES Basic Ingredients All baked products are made by using a combination of the following ingredients It is the amounts.
Objective: Explain the effects of different baking ingredients.
Baking Powder Biscuits. Ingredients 2 C. Flour 2 C. Flour 1 T. Baking Powder 1 T. Baking Powder 2 T. Sugar 2 T. Sugar ½ t. Cream of Tarter ½ t. Cream.
QUICK BREADS Types of… Functions of ingredients in… Preparation of… Nutritional Principles of… Selection & Storage of…
Carbohydrates. 1.We get most of our carbohydrates from the GRAINS group. 2.FRUITS and VEGETABLES are also a good source of carbohydrates. 3.Almost all.
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.
ALL CULTURES HAVE BREAD PRODUCTS THAT ARE SPECIFIC TO THAT AREA OR COUNTRY… EXAMPLES? BAKING!!
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