1. Free Powerpoint Templates Page 1 Starter Describe the difference between muffins and dinner rolls (texture, cooking methods, etc) Announcements

2. Free Powerpoint Templates Page 2 With a Partner Discuss what pancakes, waffles, muffins and biscuits have in common. Turn to a neighboring group and share what you and your partner discussed

3. Free Powerpoint Templates Page 3 RICE

4. Free Powerpoint Templates Page 4 With a different partner make a list in your notes section of all of the dishes you can think of that involve rice

5. Free Powerpoint Templates Page 5 BROWN RICE Whole grain rice, nothing is removed, has the most nutrients

6. Free Powerpoint Templates Page 6 Instant Rice Is precooked and then dehydrated so it cooks quickly

7. Free Powerpoint Templates Page 7 Long Grain Rice White rice, some parts removed during milling, stays dry and fluffy

8. Free Powerpoint Templates Page 8 Short Grain Rice Sticks together when cooking, also known as sticky rice Good For Eating with Chopsticks The shorter the grain the more starch it contains.

9. Free Powerpoint Templates Page 9 Wild Rice Not a grain at all, wild rice is a marsh grass. It takes three times as long to cook as white rice. Wash wild rice thoroughly before cooking.

10. Free Powerpoint Templates Page 10 Cooking Method Bring the liquid to a boil –Liquid is usually water but can be broth, wine, milk Add rice COVER and reduce to a simmer DO NOT remove the lid while rice is cooking, this will let out the steam

11. Free Powerpoint Templates Page 11 Doneness Moist, tender but firm, no liquid left in the pot Overcooked rice will be soft and sticky (only short grain rice should be sticky) Undercooked rice will be hard and gritty

12. Free Powerpoint Templates Page 12 Yield Rice triples when cooking –Ratio of 1:3

13. Free Powerpoint Templates Page 13 Pasta

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16. Free Powerpoint Templates Page 16 Cooking Method Bring water to a boil Slowly add pasta so the boiling does not stop – If the boiling stops, the pasta will stick together –Boiling helps circulate the pasta for even cooking Cook UNCOVERED stirring occasionally

17. Free Powerpoint Templates Page 17 Doneness Cook until pasta is AL DENTE (firm to the tooth) Overcooked pasta will be mushy Undercooked pasta will be hard

18. Free Powerpoint Templates Page 18 Yield Pasta doubles when cooking –Ratio 1:2

19. Free Powerpoint Templates Page 19 Storage Store in a tightly covered container at room temperature Pasta dishes are usually low cost entrees, pasta is very cheap to make or buy

20. Free Powerpoint Templates Page 20 Free Powerpoint Templates Breads

21. Free Powerpoint Templates Page 21 Two Basic Forms of Baked Goods Quick BreadsYeast Breads They are fast or “quick” (less than an hour to bake) They use baking soda or powder for leavening They do NOT need to rise or proof They take longer to make and bake They use yeast for leavening Requires kneading to develop gluten They need to rise or proof

22. Free Powerpoint Templates Page 22 Quick Bread The basic ingredients and their purposes in quick bread are: Flour: Body/Structure Leavening Agents: Makes the quick bread rise (Baking powder/baking soda) Salt: Flavor Sugar: Browning/Flavor Fat: Tenderness/Richness Liquid: Moisture

23. Free Powerpoint Templates Page 23 Yeast Bread The basic ingredients and their purposes in yeast bread are: Flour: Body/Structure Yeast: Provides Leavening Salt: Controls Yeast Sugar: Feeds Yeast Fat: Tenderness Liquid: Dissolves and activates yeast Egg: Color, texture and nutrients

24. Free Powerpoint Templates Page 24 Leavening Agents Leavening agents are substances used in batters and doughs that cause them to rise or expand, usually because CO 2 is produced. Common leavening agents include yeast, baking powder, baking soda, air and eggs.

25. Free Powerpoint Templates Page 25 Yeast The liquid used to activate the yeast should be between 115°F-125°F. –If the water is too hot, it will kill the yeast. –If the water is too cold, the yeast will not activate. Sugar helps feed the yeast and salt controls the growth of the yeast. Yeast breads require time to proof or rise. This is called “proofing.”

26. Free Powerpoint Templates Page 26 Baking Soda/Powder These leavening agents require an acid in order to react or produce CO2. Baking soda must have an acid from an outside source like vinegar, honey or lemon juice. Baking powder already has a powdered acidic agent mixed in with it. All it needs is moisture to react. These leavening agents produce a fast or “quick” reaction so the food product that uses them must be baked quickly.

27. Free Powerpoint Templates Page 27 Common Acids Used In Food to Produce Leavening Sour Cream Sour Milk (Buttermilk) Vinegar Cream of Tartar Honey Molasses Lemon Juice

28. Free Powerpoint Templates Page 28 Gluten and Kneading Gluten: when water is mixed with flour, the proteins in the flour give strength and elasticity to batters and doughs. This is usually done by stirring or kneading. Kneading: to work a dough with the palms of the hands to develop gluten.

29. Free Powerpoint Templates Page 29 Types of Quick Breads Dough *Requires Kneading –Biscuits –Scones –Doughnuts Batter *Requires Stirring –Waffles –Pancakes –Muffins

30. Free Powerpoint Templates Page 30 Muffin Method 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.

31. Free Powerpoint Templates Page 31 Muffin Method

32. Free Powerpoint Templates Page 32 Muffin Method The Perfect Muffin: 1. Will have a cauliflower top 2. Will have some, but few, tunnels in the interior. 3. Will be tender. The Under-Mixed Muffin: 1. Will have low volume. 2. Will have a flat surface. 3. Will be very crumbly. The Over-Mixed Muffin: 1. Will have a peaked top. 2. Will be very tough. 3. Will have large tunnels in the interior.

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34. Free Powerpoint Templates Page 34 Biscuit Method 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.Roll out the dough and cut into biscuits with biscuit cutter. 6.Place on a greased cookie sheet.

35. Free Powerpoint Templates Page 35 Biscuit Method The Perfect Biscuit: 1. Will have a flat top. 2. Will have straight sides. 3. Will be flaky with layers.

36. Free Powerpoint Templates Page 36 Most important steps in biscuit making: 1.Cutting-In the Fat (To Create the Layers) 2. Kneading (To Develop Gluten)

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