Do Now: Quick Bread Pre- Test

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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.

EQ: What are the characteristics of quick breads? Agenda: Quick bread notes

Quick Bread academic vocab . Cut in To distribute fat and flour into course crumb using a pastry blender

Sift. To put dry ingredients through a Sift To put dry ingredients through a sifter or a fine sieve to incorporate air and separate the fine from the course particles

Why are Quick Breads Called "Quick Breads"? They are fast and easy to prepare.

Batters and doughs 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

Think-Pair-Share: What are the role of these ingredients in quick breads? Flour Liquid Salt Fat- Leavening Agent- Eggs- Sugar

Role of Ingredients Flour – provides structure Liquid - moisture Salt - flavor Fat-tenderness/flakiness Leavening Agent-makes products rise Eggs-nutrition and color Sugar-flavor, sweet

What leavening agents are used in quick breads? Baking Powder Baking Soda Steam

What is the purpose of leavening agents? To help products rise

What nutrients are in “quick breads” Carbohydrates Fat B vitamins Iron Protein Fiber

Biscuit method Biscuit Method Video