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 the dough so gluten will form. 5.Cut into biscuits with biscuit cutter. 6.Place on a greased cookie sheet.

What does a perfect biscuit look like? 1.Flat Top 2.Straight Sides 3.Flaky with layers DRAW THIS :

Two of the most important steps in making biscuits are: 1.Cutting-In the Fat (To Create the Layers) 2.Kneading (To Develop Gluten)

Muffin Method of Mixing 1.Combine all dry ingredients together into a bowl. 2.In a separate bowl, blend all of the liquid ingredients together, (including fat). 3.Make a well in your dry ingredient bowl and pour the liquid in the well. 4.Stir until dry ingredients are moistened.

The Perfect Muffin: 1.Will have a cauliflower top. 2.Will have some, but few, tunnels in the interior. 3.Will be tender. DRAW THIS :

The Under-Mixed Muffin: 1.Will have low volume. 2.Will have a flat surface. 3.Will be very crumbly. DRAW THIS :

The Over-Mixed Muffin: 1.Will have a peaked top. 2.Will be very tough. 3.Will have large tunnels in the interior. DRAW THIS :

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 1. Biscuits 2. Scones 3. Doughnuts 2. Batter 1. Pour Waffles, Pancakes 2. Drop Muffins

Characteristics Flour Purpose: Gives Structure Liquid Purpose: Moistens & Dissolves Ingredients Salt Purpose: Gives Flavor

Baking Soda/Powder Purpose: Leavening Agent (Helps it rise) Fat Purpose: Makes it Tender & Gives Flavor Sugar Purpose: Gives Flavor & Helps with Browning Eggs Purpose: Gives Protein, Color & Leavening

Gluten: when water is mixed with flour, the proteins in the flour give strength and elasticity to batters and dough's. Kneading: to work a dough with the palms of the hands to develop gluten.

Quickbreads Crossword

Yeast Breads 1.Name the basic ingredients in yeast bread. What is the purpose of each? 1.Flour: Body / Structure 2.Yeast: Provides leavening to make light, airy and porous 3.Salt: Flavor and controls yeast 4.Fat: Tenderness

e. Liquid: To dissolve and activate yeast f. Sugar: Food for yeast g. Egg: Color, texture and nutrients 2.What is proofing? The period of time when the bread is rising and CO2 is being produced. 3.The function of yeast in leavening is to produce CO2. 4.What happens if the liquid you add to the yeast is too hot? It will kill it!

5.What happens if the liquid you add to the yeast is too cold? It won’t react 6.What affect does salt have on yeast? It controls yeast growth 7.What is the effect of mixing baking soda with an acid? CO2 is produced

8. What are some common acids added to foods to help produce leavening? a.Sour Cream b.Sour Milk (Buttermilk) c.Vinegar d.Cream of Tartar e.Honey f.Molasses g.Lemon Juice