1. Quick Breads
Foods 1

2. What are Quick Breads?
Flour mixture made with fast acting leavening agents.

3. Where did corn cakes get their origin?
Johnny cakes (also corn cakes) were originally called “journey cakes” because Hunters took them on their “journeys”.
Colonists were taught by the Indians to use corn in a cake.

4. How did “hush puppies” get their name?
Hunters used leftover corn cakes to keep dogs quiet.

5. How are quick breads cooked?
Quick breads are cooked three different ways:
Baked
Deep fat fried
Griddle cooked
Classified as:
Batters
Doughs

6. Quick Breads 1. They are Quick or Fast (<1 Hr.) 2. No Yeast!
3. Baking Powder or Soda
4. Does not need to rise
1. Dough
1. Biscuits
2. Scones
3. Doughnuts
2. Batter
1. Pour
Waffles, Pancakes
2. Drop
Muffins

7. Batters: A mixture of flour and liquid
Pour batters:
Thin consistency
Pancakes
Waffles
Popovers

8. Drop batters
Fairly thick and sticky
Muffins
Biscuits
Coffee cake

9. Dough: Flour mixture has less liquid and is stiffer.
Thick enough to roll and shape
Biscuits
Doughnuts
Scones

10. Characteristics Flour Purpose: Gives Structure Liquid
Purpose: Moistens & Dissolves Ingredients
Salt
Purpose: Gives Flavor

11. Purpose: Makes it Tender & Gives Flavor
Leavening Agent
Purpose: Helps it rise
Fat
Purpose: Makes it Tender & Gives Flavor
Sugar
Purpose: Gives Flavor & Helps with Browning
Eggs
Purpose: Gives Protein, Color & Leavening

12. 7 ingredients usually found in “Quick Breads”
Flour –gives structure or body
Leavening –adds air to make light
Salt –to improve flavor
Fat –gives tenderness
Liquid –dissolves dry ingredients, amount determines type of batter or dough
Sugar –sweetness
Eggs –color, texture and nutrients

13. What is gluten?
When water is mixed with flour gluten is formed to give strength and elasticity to dough
Some people have an allergy to gluten and there are many new products on the market available to them.

14. Leavening agents Baking powder Baking soda mixed with an acid
Buttermilk
Vinegar
Lemon juice
The soda in baking powder reacts with acid forming carbon dioxide

15. 10 Nutrients found in Quick Breads
Carbohydrate
Protein
Iron
Potassium
Calcium
Niacin
Thiamin
Riboflavin
Phosphorus
Fat

16. Muffin Method Sift dry ingredients in one bowl
Mix liquids together in separate bowl
Pour liquids into dry ingredients
Mix lightly only until dry ingredients are moist/lumpy
DO NOT OVERMIX

17. The Perfect Muffin: DRAW THIS: Cauliflower top Few Tunnels Inside
Tender
DRAW THIS:

18. The Under-Mixed Muffin:
Low Volume
Flat Surface
Very Crumbly
DRAW THIS:

19. The Over-Mixed Muffin:
Peaked Top
Very Tough
Large Tunnels Inside
DRAW THIS:

20. Biscuit Method Sift dry ingredients in a bowl
Cut in the fat with pastry blender
Add liquid all at once
Knead dough lightly
Roll dough to desired thickness

21. What does a perfect biscuit look like?
Flat Top
Straight Sides
Flaky with Layers
DRAW THIS:

22. Two of the most important steps in making biscuits are:
Cutting-In the Fat (To Create the Layers)
Kneading (To Develop Gluten)

23. Storing Quick Breads
Store in a tight container or seal in moist-proof wrap.
To prevent drying out.

24. Quick bread convenience items “mixes”
Advantages
Short prep time
Ready to serve
Disadvantages
Cost more
No standards for grading
quality