1. Role of Ingredients -Quick Breads

2. Pancake Recipe 1 cup flour 1 cup milk 1 egg 2 tsp. baking powder
1 T sugar
½ tsp. salt
2 T oil

3. Today’s lab: Pancakes
We are testing the role of each ingredient for this quick bread.
You will do each step, then take notes as group.
There is no electric frying pan, you’ll have to use regular frying pan.
Tiny Pancake- 1 T
Normal Pancake- ½ c

4. MAKE SURE TO…. Only cook on low heat.
Turn your vent fans on when cooking!!
Come and get syrup and butter from me at the end.
Clean your stoves and sinks efficiently. Make sure to check your aprons, and put them in laundry basket if dirty.

5. Two Types of Breads Quick Breads Yeast Breads
Classified by how they are “leavened”

6. Quick Bread Examples
Banana Bread, Muffins, Waffles, Pancakes, Biscuits

7. 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

8. What is the difference between Baking Powder & Baking Soda?
BOTH
Produce carbon dioxide!
Sodium Bicarbonate
Lacks Acidity
Can’t Substitute
Sodium Bicarbonate
Cream of Tarter

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

10. 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

11. 7. What are some common acids added to foods to help produce leavening?
Sour Cream
Sour Milk (Buttermilk)
Vinegar
Cream of Tartar
Honey
Molasses
Lemon Juice