1. + Quick Breads

2. Vocabulary Quick breads are baked immediately after mixing Examples: banana bread, muffins, waffles, biscuits. Any bread that does NOT need to rise or use yeast.

3. Vocabulary Leavening Agent A substance that helps a baked product to rise by creating CO2 gas. 1. Yeast Tiny, non-green plant (a fungus) used as a leavening agent.

4. Vocabulary Baking Soda Combines with an acidic ingredient to form CO 2 gas. Examples of acids: cream of tartar, cocoa, fruit juice, vinegar, buttermilk, yogurt.

5. Leavening agents Baking Powder Made of baking soda + a dry acid.

6. Quick Breads Mixing Methods Two mixing methods Muffin method = mix dry ingredients + the wet ingredients Biscuit method = cut fat into the flour to create flaky layers

7. + Comparison Muffin method Batter – thin, more viscous (runny) Tender crumb, bread like, crumbles Biscuit method Dough – roll out and cut or shape Flakey layers

8. + Muffin Method High Quality Product o Thin, evenly brown crust o Top is rough o Uniform texture inside Low Quality Product o Low volume and flat top o Pale, slick crust o Tunnels are visible on the inside