'Biscuit method' diaporamas de présentation

Carbohydrates

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Quick Breads

Quick Breads. Foods 1. What are Quick Breads?. Flour mixture made with fast acting leavening agents. Where did corn cakes get their origin?. Colonists were taught by the Indians to use corn in a cake.

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Q uick Breads

Q uick Breads. Contents. Content -------------------------------------------------------2 Q uick Breads ----------------------------------------------- 3 Mixing and Production Methods ----------------------- 4 The Biscuit Method Procedure ------------------ ---------- - 5

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Quick Breads

Quick Breads. By Valerie Shaw. Quick Breads 1. They are Quick or Fast (<1 Hr.) 2. No Yeast! 3. Baking Powder or Soda 4. Does not need to rise. 1. Dough 1. Biscuits 2. Scones 3. Doughnuts. 2. Batter 1. Pour Waffles, Pancakes 2. Drop Muffins. Characteristics. Flour

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Quick Breads

Quick Breads. Chapter 28. Terms to Know. Consistency Leavening Agent Gluten Tenderize. Main Idea. Quick breads are products with a bread- or cake-like texture that DO NOT contain yeast. They do not require a lot of time or equipment to produce. Quick breads.

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Everything you needed to know about BAKING but were afraid to ask.

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Quick Breads

Quick Breads. Fall 2012. By the end of class you will be able to:. Define what a leavening agent is Identify the types of leavening agents and their purpose Describe the steps to make a quick bread Explain the muffin method. What makes up a baked product?. Common ingredients in all baking:

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The ROLES INGREDIENTS PLAY

The ROLES INGREDIENTS PLAY. FLOUR. Provides gluten, a protein substance which forms elastic like strands which mix with liquid. Gives Structure to a product http://www.youtube.com/watch?feature=player_embedded&v=5GgX407PKbs. FAT.

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Quick Breads

Quick Breads. FACS Standards 8.5.1, 8.5.2, 8.5.3, 8.5.4, 8.5.5, 8.5.6, 8.5.7 Kowtaluk, Helen and Orphanos Kopan, Alice. Food For Today . McGraw Hill-Glencoe. 2004. Nutrients in Quick Breads. Carbohydrates, protein, B vitamins, iron Using whole grains adds fiber and trace minerals

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Making Biscuits

Making Biscuits. Quick breads are LEAVENED by agents that allow for IMMEDIATE baking NOT leavened by yeast. Examples: Biscuits Muffins Pancakes & Waffles Fruit/Nut Loaves Cakes Cookies. What are QUICK BREADS?. Quick breads are made by:. The BISCUIT method The MUFFIN method

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Kitchen Math

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