Culinary Essentials: Quickbreads Unit

Which ingredients in quickbreads have nutritional value?

flour, fat, milk.

Fats

gives tenderness to quick breads.

Liquid Ingredients

dissolves the leavening agents and contributes to texture of quickbreads.

What are the 7 basic ingredients of quickbreads?

1. Flour 2. Fats 3. Leavening 4. Liquid Ingredients 5. Flavoring 6. Sugar 7. Eggs

What are the three types of batters/doughs for quickbreads?

1. Pour Batter 2. Drop Batter 3. Soft Dough

What are two ways to prepare muffin cups/tins for baking?

1. grease the tin 2. line them with paper liners.

What are five examples of quickbreads?

1. muffins 2. waffles 3. pancakes 4. biscuits 5. popovers

Eggs

adds color and nutrition. also serves as a binder, holding the ingredients together.

Flour

adds structure/ framework to the bread.

Sugar

adds sweetness and increases the golden brown color.

What are the quick-acting leavening agents used in quickbreads?

baking soda, baking powder, and steam.

What is a DROP batter?

can be dropped by spoon into pan. example: drop biscuits

What is a POUR batter?

can be poured. examples: pancakes, waffles

What is gluten and why is the formation of gluten important in making quickbreads?

gluten is a substance that is formed when protein in flour is mixed with liquid ingredients. - it is important because it makes the quickbread rise.

Biscuit Method

have to cut the fat into dry ingredients and then add liquid, and this forms a dough, not a batter. examples: biscuits

Leavening

helps the quick breads to rise so they become light and porous.

Muffin Method

mix dry ingredients and liquid ingredients separately, make a well in the dry ingredients and then add liquid, and lastly drop the batter into tins. examples: waffles, pancakes

What is a SOFT dough?

stiff enough to shape by hand. example: shortbreads

How do chemical leavening agents work?

they react when mixed with liquid/dry ingredients and produce carbon dioxide, which causes the batter/dough to rise.

How full should a muffin cup be filled with batter?

they should be 2/3's full.

How can you tell when a pancake is done of the first side and ready to be turned?

when bubbles begin to form around the edges and the pancake begins to turn a golden brown color.

What is a signal that a waffle is done cooking?

when steam isn't being released as much as when the batter was first poured into the waffle maker.