1. Do Now: Quick Bread Pre- Test

2.  0:0  1: 1-4  2: 5-8  3: 9-12

3. Learning Goal: I understand quick breads and yeast breads. 0: I don’t understand quick breads and yeast breads. 1: I understand some of quick breads and yeast breads. 2: I understand a majority of quick breads and yeast breads. 3: I understand quick breads and yeast breads. 4: I understand quick breads and yeast breads, and am able to demonstrate it while cooking at home.

4.  Standard:  8.5.10 Prepare breads, baked goods and desserts using safe handling and professional preparation techniques.  Agenda:  Quick bread notes

5.  Cut inTo distribute fat and flour into course crumb using a pastry blender

6.  SiftTo put dry ingredients through a sifter or a fine sieve to incorporate air and separate the fine from the course particles

7.  They are fast and easy to prepare.

8.  Pour batter - liquid to flour ratio = 1:1 Examples: pancakes, popovers, cream puffs, waffles  Drop batter - liquid to flour ratio = 1:2 Examples: muffins, cakes, quick breads  Soft dough - liquid to flour ratio = 1:3 Examples: biscuits, doughnuts, yeast bread  Stiff dough - liquid to flour ratio = 1:4 Examples: pie crust, cookies, noodles

9.  Flour  Liquid  Salt  Fat-  Leavening Agent-  Eggs-  Sugar

10.  Flour – provides structure  Liquid - moisture  Salt - flavor  Fat-tenderness/flakiness  Leavening Agent-makes products rise  Eggs-nutrition and color  Sugar-flavor, sweet

11.  Baking Powder  Baking Soda  Steam

12.  To help products rise

13.  Carbohydrates  Fat  B vitamins  Iron  Protein  Fiber