2. Why are quick breads called quick breads?
•They are fast and easy to prepare.
They use baking powder or baking
soda as their leavening agent.
3. What is the difference
between dough and batter?
4. A Batter has a liquid - flour ratio 1:1 or 1:2
A Dough has a liquid - flour ratio 1:3 or 1:4
By looking at the following
ratios, determine whether
it is a batter or a dough.
15. Main Ingredients of quick breads
Ingredients
1. Flour
2. Salt
3. Fat
4. Leavening agent
5. Liquid
6. Eggs
7. sugar
Function
Main ingredient, structure
Flavour
Tenderness
Rise
Moisture, hold together
Flavour, nutrients, richness, colour
Flavour, sweetness
16. What are the leavening agents
generally used in “quick breads”?
• Baking powder
• Baking soda
• Egg whites
• Steam
17. What is the purpose of leavening agents?
• To provide air, steam, or gas to help products rise
• Makes baked products less compact and gives a
softer texture.
18. Biscuit Method
1. Sift dry ingredients
2. Measure and cut in fat
3. Make a well
4. Measure and add liquid
ingredients
5. Stir with a fork to form a ball.
6. Knead Roll out
7. Cut
8. Bake on ungreased cookie sheet
19. Muffin Method
1. Sift dry ingredients
2. Make a well
3. Measure and add liquid
ingredients
4. Stir with a fork until just
moistened
5. Drop into greased muffin cup
6. Bake
20. What should a perfect muffin
look like?
Appearance: Rough, pebbled surface; Golden brown
top crust; even contour, slightly rounded top – no peak
Texture: Fairly large gas holes uniformly distributed
Free of long, slender tunnels
Medium thick walls
Tenderness: little resistance when bitten and chewed
Flavour: Slightly sweet
21. Why don’t you over
mix muffin batter?
• They will have peaks
on the tops and be
tough and heavy. The
inside will have long
narrow tunnels.
22. How do you tell if pancakes
are ready to be turned on the
other side while cooking?
The bubbles will
pop. Steam has
gone through to
cook the insides.
Turn over, cook
the other side.
23. What happens if you open
the waffle iron before the
waffle is completely baked?
The waffle will
separate into two
pieces.
24. How can you tell if waffles are done if the
light is not reliable on the waffle iron?
•No more steam comes from the waffle
iron.
25. Why do you stiffly
beat the egg
whites and fold
them into the
waffle batter?
They act as a
leavening agent
making waffles light.
26. What
nutrients are
found in
quick breads?
Carbohydrates are the sugars, starches and fibers found in
fruits, grains, vegetables and milk products. They're a
source of energy for the body.
Fats are substances that help the body use some vitamins
and keep the skin healthy; they are also the main way the
body stores energy.
B vitamins are a class of water-soluble vitamins that play
important roles in cell metabolism.
Iron is an essential element for blood production
Protein is a macronutrient that is essential to building
muscle mass.
Fiber (depending on the recipe) is a plant-based nutrient
important to digestion
27. What is gluten and what does it do in “quick
breads”?
• Protein part of
flour, when mixed
with a liquid and
needed sufficiently
– it gives dough its
framework and
structure.
28. How many servings of Grain
Products do you need per day?
“Quick breads” belong to Grains
food group of the Canada’s food
guide.
29. Important “Baking” Cooking terms:
Practice these important Baking Terms:
• https://quizlet.com/_8qo357?x=1jqt&i=2rl3xa
