1. QUICK BREADS What is the difference in a quick bread and a yeast bread?

2. Flour What is the purpose of a flour? Name some different flours and give the benefits of using in a quick bread.

3. Sweetener What are some common sweeteners used to make quick breads? Give advantages and disadvantages of each. How can I adjust a recipe to limit the amount of a sweetener?

4. Seasonings What type of seasonings are used when making quick breads? Why are they needed in this baked product?

5. Leavening Agents What leavening agents are used in quick breads? When do you use each and with what other ingredients?

6. Fats What types of fats are used in quick breads? Why are they needed in the baked product?

7. Liquids What types of liquids are used?

8. Please copy Click on the chapter 8 power point Copy the information from slides 2,3,4,8 Place in notebook along with the information from this power point

9. Locate recipes Muffin recipe using flour that is not all purpose Muffin recipe using all purpose flour Muffin recipe using a fruit Biscuit recipe Biscuit recipe that uses different ingredients Recipe that uses a loaf pan using a vegetable Recipe that uses a loaf pan