1. Quick Breads
Culinary Arts

2. Pour Batter: Drop Batter: Soft Dough: Types of Quick Breads:
1 part liquid to 1 part flour
Drop Batter:
2 parts flour to 1 part liquid
Soft Dough:
3 parts flour to 1 part liquid

3. Mixing Methods of Quick Breads
Biscuit Method This method cuts chilled fat into dry ingredients using a food processor, pastry blender or two forks. This process makes it rise and adds flakiness as the folds of fat melt during baking. -Biscuits -Scones -Pie Crusts

4. Storage for Quick Breads
Air tight container
Frozen up to 3 months

5. Mixing Methods of Quick Breads
Muffin Method
-Mix the dry and wet ingredients separately, then quickly mix the two together.
-Wet ingredients will include beaten eggs which have trapped air, causing the product to rise.
-The fats are liquid, such as cooking oil.
-Usually mixing is done with a spoon or spatula to prevent the dough from becoming over beaten and deflating the egg's lift.
Pancakes
Muffins
Corn Bread
Dumplings
Fritters