1. Introduction to Basic Pastry Skills Mrs. Muniz

2. Quick Bread Three Components: Dry, Liquid, Fat/Oil Chemically leavened Quick to prepare & bake

3. Muffins/Cornbread Blending Method: A, B, C Liquids Sugars Dry ingredients Flavors – nuts, fruit, etc..

4. Scones/Biscuits Modified Blending: A – C –B Rub: fat & flour fat and flour crumbly other dry ingredients liquids then flavors

5. Muffins/Biscuits Creaming Method: Fat/sugar, eggs, Liquids, Dry ingredients

6. Baking of Product 350-400F range

7. Storage of Finished Product Consume within a few hours Completely Cool Wrap and freeze for future use