1. QUICK BREADS Unique baked goods that are made quickly-they rise quickly. EXAMPLES: waffles, pancakes, biscuits, loaf breads, etc.

2. INGREDIENTS • Flour • Liquid • Leavening agent-baking powder or baking soda • Salt • Sugar • Shortening (fats) • Eggs

3. FUNCTIONS of Ingredients

4. LEAVENING-using chemicals • Baking soda must be mixed with an acidic food such as sour milk • Baking powder is a combination of baking soda and dry acid • When chemical leavening agents are mixed with a liquid, the mixture gives off carbon dioxide • Heat makes the carbon dioxide expand and the product rises

5. Types of Quick Breads • Pour batter • Drop batter • Soft dough

6. MIXING TERMS • MUFFIN METHOD (Dry ingredients are mixed together, then the liquid ingredietns are combined and added to the dry ones all at once) • CUT-IN METHOD (Shortening is cut into dry ingredients using a pastry blender)

7. TERMS TO KNOW • KNEADING-makes the dough smooth • CUTTING-in-fat distributed evenly in the mixture • CREAMING- • FOLDING in • ROLLING out

8. BAKING TIPS • Overmixing maked he product tougher, and cause “tunnels” to form.

9. What is GLUTEN? • When water is added to flour, a substance called gluten is formed from the protein particles in the flour. Gluten strands stretch as the dough rises, and harden when the product is baked, giving it structure • Sugar weakens gluten strands.