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Foods Quick Breads Notes

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  1. Foods Quick Breads Notes

  2. What is a Quick Bread? • A quick bread is one that takes a short amount of time to prepare and bake. • Biscuits • Muffins • Pancakes

  3. Function of Ingredients • Liquids—milk and water • Used to moisten dry ingredients • Flour • Used to give structure • Eggs • Used to give structure, flavor, and richness

  4. Function of Ingredients: • Fats—solid or liquid such as shortening, margarine, butter, and oil • Gives tenderness, flakiness, richness, and flavor • Baking soda + acid • Leavening agent (makes it rise)

  5. Function of Ingredients: • Baking Powder • Leavening agent (makes it rise) • Sugar • Gives flavor (sweetens) and tenderness

  6. Biscuits • Preparation • Cut in shortening to resemble small peas, stir with spoon, do not overmix • Mix dry and liquid ingredients all at one time • Mixing • Roll out with rolling pin, cut with glass or biscuit cutter • Cooking • Make sure oven is preheated to 375 to 475

  7. Muffins • Mixing • Mix liquid in one bowl • Mix dry in another larger bowl • Make well (hole) in center, add liquid all at once • Stir with spoon gently and do not overmix

  8. Muffins • Preparation • Spray or line muffin pan with cupcake liners • Fill muffin cups ½ to 2/3 full • Cooking • Preheat oven • Fill empty muffin cups with water for even cooking • Use toothpick to test for doneness

  9. Pancakes • Mixing • Add all ingredients together and stir gently • Some lumps are ok • Preparation • Pour by cupfuls onto hot pan

  10. Pancakes • Cooking • Use very hot nonstick griddle or skillet • Pour batter • Flip when edges get dry and bubbles form on top

  11. Characteristics of High Quality Biscuits • Tender • Light and fluffy • Lightly brown • Flaky • Pleasing flavor

  12. Characteristics of High Quality Muffins • Tender • Lightly browned top • No tunnels (inside the muffins) or peaks (on top) • Moist • Pleasing flavor

  13. Characteristics of High Quality Pancakes • Tender • Lightly brown • No clumps • Fluffy and light

  14. Always Remember… • Ingredients are proportional • Baking is a science! • Do not change ingredient amounts!!!

  15. Always Preheat the Oven… • So that the rising process occurs properly and the products do not overcook

  16. What is a Leavening Agent? • It causes a product to rise • Yeast, baking soda, and baking powder

  17. Kneading • To push with your hands to smooth the dough. • ONLY knead 8-10 times…or your biscuits will be tough!

  18. Rolled or Dropped? • Some biscuit dough is rolled and cut with biscuit cutters or the rim of a glass. • Some biscuit dough has more liquid and is dropped onto the pan. • Can also be used as a dumpling in a stew.

  19. Does the Size of the Pan Matter? • Cooking time needs to be increased for larger pans and decreased for smaller pans. • Example: A recipe written for 2 inch muffins will not take as long to cook if you bake it in a loaf pan.

  20. What about the Color of the Pan??? • The temperature should be lowered 25 degrees for a dark coated pan. • A dark pan absorbs more heat.

  21. What Ingredients Can be Added? • Fruits • Nuts • Spices • Extracts • Cheese

  22. Sifting Flour • Flour today is sifted in the processing plant. • If the recipe calls for it, sift BEFORE you measure! • Some recipes do not require the air necessary in sifted flour.

  23. Types of Flour? • Self-rising (has leavening agents added) • Plain or all-purpose • Bleached or unbleached • Whole wheat • Bread flour • Cake flour • Rye flour • Oat flour • Rice flour

  24. Other Types of Quick Breads • Pita Bread (Mediterranean) • Cornbread (Southern USA) • Crepes (France) • Tortillas (Latin America) • Matzo (Jewish)

  25. Non-Quick Breads • Yeast breads • Croissants • Loaf bread • French bread • Bagels • English muffins • Sourdough bread