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Published byBrook Cook Modified over 9 years ago
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QUICK BREADS What is the difference in a quick bread and a yeast bread?
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Flour What is the purpose of a flour? Name some different flours and give the benefits of using in a quick bread.
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Sweetener What are some common sweeteners used to make quick breads? Give advantages and disadvantages of each. How can I adjust a recipe to limit the amount of a sweetener?
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Seasonings What type of seasonings are used when making quick breads? Why are they needed in this baked product?
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Leavening Agents What leavening agents are used in quick breads? When do you use each and with what other ingredients?
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Fats What types of fats are used in quick breads? Why are they needed in the baked product?
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Liquids What types of liquids are used?
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Please copy Click on the chapter 8 power point Copy the information from slides 2,3,4,8 Place in notebook along with the information from this power point
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Locate recipes Muffin recipe using flour that is not all purpose Muffin recipe using all purpose flour Muffin recipe using a fruit Biscuit recipe Biscuit recipe that uses different ingredients Recipe that uses a loaf pan using a vegetable Recipe that uses a loaf pan
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