1. Foods 1 Quick Breads

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

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

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

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

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

7. 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

8. 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.

9. Leavening agents Baking powder – when mixing and heated Baking soda – only when heated The soda in baking powder reacts with acid forming carbon dioxide

10. 10 Nutrients found in Quick Breads 1. Carbohydrate 2. Protein 3. Iron 4. Potassium 5. Calcium 6. Niacin 7. Thiamin 8. Riboflavin 9. Phosphorus 10. Fat

11. Muffin Method of Mixing 1. Combine all dry ingredients together into a bowl. 2. In a separate bowl, blend all of the liquid ingredients together, (including fat). 3. Make a well in your dry ingredient bowl and pour the liquid in the well. 4. Stir until dry ingredients are moistened.

12. The Perfect Muffin: 1. Cauliflower top 2. Few Tunnels Inside 3. Tender DRAW THIS :

13. The Under-Mixed Muffin: 1. Low Volume 2. Flat Surface 3. Very Crumbly DRAW THIS :

14. The Over-Mixed Muffin: 1. Peaked Top 2. Very Tough 3. Large Tunnels Inside DRAW THIS :

15. Biscuit Method of Mixing: 1. Combine all dry ingredients. 2. Cut-in the fat until there are crumbs. 3. Add the liquid and stir until a dough forms. 4. Knead the dough so gluten will form. 5. Cut into biscuits with biscuit cutter. 6. Place on a greased cookie sheet.

16. What does a perfect biscuit look like? 1. Flat Top 2. Straight Sides 3. Flaky with Layers DRAW THIS :

17. Two of the most important steps in making biscuits are: 1. Cutting-In the Fat (To Create the Layers) 2. Kneading (To Develop Gluten)

18. Storing Quick Breads Store in an air-tight container or seal in moist-proof wrap. To prevent drying out.