1. What are two items that pancakes can be cooked easily on? What temperature should they be set at? 1. Introduction to Food Lab Sheet and Grade Sheet 2. Chapter 23: Breads Power Point and Notes 3. Chapter 23 Terms 4. Review Quick Bread Information

2. Chapter 23 Breads Objectives for Chapter: 1. Describe How to Select and Store Baked Goods 2. Identify Functions of Ingredients in Baked Products 3. Prepare Quick Bread

3. Selecting and Storing Quick and Yeast breads are baked products  What does it mean to bake?  What are other types of baked products? Can be purchased freshly baked (ready to serve), partially baked (Brown and Serve), refrigerated (ready to bake) and frozen Cost is dependent upon convenience, size, brand and ingredients used Store at room temp. or in the freezer tightly wrapped  What might freezing prevent?

4. Quick Breads Made from batters or doughs: mixtures of flour and liquid Batters: range in constancy from thin-stiff Thin Batters are called: Pour Batters  Pancakes, pop overs Stiff Batters are called: Drop Batters  Drop biscuits and some muffins Doughs have a high proportion of flour, Stiff enough to shape by hand  Rolled biscuits, shortcake and rolled cookies

5. Quick Bread Ingredients Flour: gives structure  What type of flour should be used for most quick breads? What type of Flour was used when AB made pancakes? Leavening Agents: produce gas to make product rise  What leavening agents were used in the pancakes? Liquids: Hydrate protein and starch, moisten or dissolve ingredients  What types of liquids were used in the video?

6. Ingredients Cont'd Fats: Tenderizing agent  What fat was used in the pancake video? Eggs: incorporate air, add color, flavor and contribute to structure  How can eggs incorporate air into the baked product? Sugar: sweetness, tenderizing agent Salt: Adds flavor and in yeast breads regulates the action of the yeast

7. Biscuits Use a specific mixing method, Can you guess what it is called? It involves sifting dry ingredients together into a bowl, Use a pastry blender to cut in the fat into the dry mixture This is continued until the the particles are the same size or coarse corn meal Then liquid is added all at once and stirred until the dough forms a ball

8. Muffins Can you guess what this method is called? Measure the dry ingredients into a mixing bowl, make a well in the center of the dry ingredients In a separate bowl, combine beaten eggs with milk and oil or melted fat Pour the liquid ingredients into the well and mix until dry ingredients are just moistened What mixing method did AB use for the pancakes?

9. Pop Overs Look like golden brown balloons! You can make them sweet by filling their center with sweet fillings like custard or savory by filling them with meat or veggies Steam is the leavening agent in popovers It is very important that you DO NOT open the oven door when they are cooking. Why???

10. Cream Puffs Golden Brown, hallow shell with crisp walls Can be filled with sweet and savory items just as pop overs Éclairs are elongated cream puffs filled with custard The dough that is made for cream puffs is called puff paste What do you think is the leavening agent used in cream puffs??

11. Microwave You can prepare quick in the microwave in minutes You can make coffee cakes, muffins, corn bread and biscuits in the microwave, you can also reheat frozen waffles and pancakes Why would you not want to microwave cream puffs and pop overs?

12. Ingredients Flour: When kneaded develops gluten to support the carbon dioxide produced by the yeast. Can use all purpose, Bread Flour and whole wheat or other flours Liquid: Can use potato water or milk Salt: What does salt do? Yeast: Used as a leavening agent: Compressed yeast, active dry yeast and Fast rising yeast are three types of yeast

13. Ingredients Cont. Sugar: brown sugar, honey and molasses can be used for browning, flavor and texture Fat: increases tenderness Eggs: Add flavor and richness Other ingredients such as raisins, nuts and cheese, herbs and spices can be added

14. Yeast Bread Mixing Traditional method: dissolve the yeast in water One-rise method: requires fast rising yeast Mixer method: works with active dry or fast rising yeast Batter method or no-knead method: uses less flour and creates a thinner dough

15. Time Saving Many time saving steps when making yeast doughs One is using a bread machine You can also use cool-rising doughs and refrigerator doughs that rise in the fridge Freezer doughs that can be mixed, kneaded and then frozen may also save time

16. Assignment Define and illustrate and use in a sentence each Term to Know in Chapter 23. There is a total of five words