1. Do Now: Quick Bread Pre- Test

2. Rating
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. EQ: What are the characteristics of quick breads?
Agenda:
Quick bread notes

5. Quick Bread academic vocab .
Cut in To distribute fat
and flour into course
crumb using a pastry
blender

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

7. Why are Quick Breads Called "Quick Breads"?
They are fast and easy to prepare.

8. Batters and doughs
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. Think-Pair-Share: What are the role of these ingredients in quick breads?
Flour
Liquid
Salt
Fat-
Leavening Agent-
Eggs-
Sugar

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

11. What leavening agents are used in quick breads?
Baking Powder
Baking Soda
Steam

12. What is the purpose of leavening agents?
To help products rise

13. What nutrients are in “quick breads”
Carbohydrates
Fat
B vitamins
Iron
Protein
Fiber

14. Biscuit method
Biscuit Method Video