2. Part 3 The Preparation of Food
Chapter 23 Breads
Part 3
The Preparation of Food
Note: This chapter covers the selection and storage of baked goods, functions of ingredients in baked products, and preparation of quick breads and yeast breads. This presentation displays the text objective related to each of these topics, followed by information to help students achieve the objective.
Revere

3. Objective Describe how to select and store baked goods.
Discuss: What types of baked goods are a regular part of your family’s meals?
Describe how to select and store baked goods.
photo courtesy of Fleischmann’s Yeast

4. Types of Baked Products
Freshly baked items
Brown-and-serve baked goods
Refrigerated doughs
Frozen doughs and baked goods
Discuss: What factors affect the costs of these products?
What are the advantages of each of these types of baked products?
See final slide for photo credit

5. Storing Baked Products
Store freshly baked items at room temperature or in the freezer, tightly wrapped.
Refrigerate baked products with perishable fillings or frostings.
Keep refrigerated doughs chilled and frozen items frozen until ready for use.
Discuss: Why might you choose to freeze freshly baked items instead of storing them at room temperature? What types of fillings and frostings would be perishable?
See final slide for photo credit

6. Objective Identify the functions of ingredients in baked products.
Discuss: What are the basic ingredients used to make baked goods?
Identify the functions of ingredients in baked products.

7. Quick Bread Ingredients
Flour – gives structure
Leavening agents – make baked products rise
Liquids – hydrate protein and starch in flour
Fat – tenderizes
Eggs – incorporate air
Sugar – gives sweetness, tenderizes
Salt – adds flavor
Discuss: What are the two leavening agents used in quick breads? What is another function of liquids? What are two other functions of eggs? How does brown sugar affect baked products differently from white sugar?
Cherry Marketing Institute

8. Yeast Bread Ingredients
Flour
Liquid
Salt
Yeast
How do the functions of these ingredients in yeast breads differ from their functions in quick breads?
Discuss: What other ingredients may be included in yeast bread recipes?
photo courtesy of Fleischmann’s Yeast

9. Objective Prepare quick breads and yeast breads.
Discuss: What are the basic differences between quick breads and yeast breads?
Prepare quick breads and yeast breads.

10. Preparing Biscuits
Combine ingredients using the biscuit method – place dry ingredients in a mixing bowl, cut in the fat, add the liquid, and stir until the dough forms a ball.
Drop biscuit dough from a spoon or roll it and cut it into circles.
High-quality biscuits are evenly shaped with smooth, level tops and straight sides.
Discuss: How should the dry ingredients look after cutting in the fat? How can undermixing and overmixing affect biscuits?
National Chicken Council

11. Preparing Muffins
Combine ingredients using the muffin method – make a well in the center of the dry ingredients, pour the liquid ingredients into the well, and stir just until moistened.
Drop muffin batter into a greased muffin pan and bake.
High-quality muffins have evenly browned crusts; symmetrical tops; and a tender, light crumb.
Discuss: What other baked products are prepared using the muffin method to combine the ingredients? How can undermixing and overmixing affect muffins?
See final slide for photo credit

12. Preparing Popovers Combine ingredients using the muffin method.
Place popovers in a hot oven for the first part of the baking period.
Lower the oven temperature to complete the baking.
High-quality popovers have good volume; crisp, golden shells; and interiors containing slightly moist strands of dough.
Discuss: Why is the oven temperature used for popovers changed during the baking period? Why should you not open the oven door to check popovers during baking?

13. Preparing Cream Puffs
Boil water and fat, add flour and stir until mixture forms a ball, remove from heat, and stir in eggs until smooth.
Drop dough onto an ungreased cookie sheet.
Begin baking in a hot oven, then reduce the temperature.
Discuss: What are some ways cream puffs might be served? What is the dough used to make cream puffs called?
How would you describe a high-quality cream puff?
See final slide for photo credit

14. Mixing Methods for Yeast Breads
Traditional method – requires two risings
One-rise method – brief resting period replaces the first rising
Mixer method – development of gluten by the mixer shortens kneading time
Batter method – requires no kneading
Discuss: How will you know which mixing method to use when preparing yeast breads?
photo courtesy of Fleischmann’s Yeast

15. Steps for Preparing Yeast Bread
1. Mix ingredients.
2. Knead dough.
3. Allow dough to rise.
4. Punch dough down.
5. Shape dough.
6. Bake.
Discuss: What is fermentation and what factors affect the time required for it to occur? What are the characteristics of high-quality yeast bread?
photo courtesy of Fleischmann’s Yeast

16. Apply It!
Homemade breads of all kinds have been very popular at previous bake sales held by your class fundraising team.
Discuss: How much would the ingredients used in your recipes cost? How much would you charge for your baked goods to make a reasonable profit?
Describe how you will prepare one quick bread and one yeast bread to donate to an upcoming sale.

17. Key Question
Note: Encourage students to use this question to help them review chapter information and apply it to their lives.
What breads will you select or prepare for your family’s meals throughout the day?

18. Other Questions to Consider
How can ingredients be adjusted to help reduce calories, fat, and sodium in breads?
What are the food science principles involved in preparing quick breads and yeast breads?
What are some timesaving techniques for preparing yeast breads?
Discuss: What other questions did this chapter raise that you would like to explore?

19. Photo Credits The images used herein were obtained from
IMSI’s Master Photos Collection
1895 Francisco Blvd. East
San Rafael, CA