Do Now: Quick Bread Pre- Test
0:0 1: 1-4 2: 5-8 3: 9-12
Learning Goal: I understand quick breads and yeast breads. 0: I don’t understand quick breads and yeast breads. 1: I understand some of quick breads and yeast breads. 2: I understand a majority of quick breads and yeast breads. 3: I understand quick breads and yeast breads. 4: I understand quick breads and yeast breads, and am able to demonstrate it while cooking at home.
Standard: Prepare breads, baked goods and desserts using safe handling and professional preparation techniques. Agenda: Quick bread notes
Cut inTo distribute fat and flour into course crumb using a pastry blender
SiftTo put dry ingredients through a sifter or a fine sieve to incorporate air and separate the fine from the course particles
They are fast and easy to prepare.
Pour batter - liquid to flour ratio = 1:1 Examples: pancakes, popovers, cream puffs, waffles Drop batter - liquid to flour ratio = 1:2 Examples: muffins, cakes, quick breads Soft dough - liquid to flour ratio = 1:3 Examples: biscuits, doughnuts, yeast bread Stiff dough - liquid to flour ratio = 1:4 Examples: pie crust, cookies, noodles
Flour Liquid Salt Fat- Leavening Agent- Eggs- Sugar
Flour – provides structure Liquid - moisture Salt - flavor Fat-tenderness/flakiness Leavening Agent-makes products rise Eggs-nutrition and color Sugar-flavor, sweet
Baking Powder Baking Soda Steam
To help products rise
Carbohydrates Fat B vitamins Iron Protein Fiber