Quick Breads Flashcards
ist the different types of quick breads: (5)
Biscuits, Scones, Muffins, Pancakes, Crepes,
How did quick breads get their name:
Quick bread got its name because they use few ingredients and are quick, however, the main reason is that the resape calls from backing powder/soda instead of yeast which makes the bread rise faster.
Which leavening agents are typically used in quick breads?
Baking soda/ powder. Whenever you use baking soda you need an acidic ingredient in your batter (lemon, buttermilk..)
Describe the characteristics of a high-quality muffin:
round rough and pebbly top with a course but tender texture inside
Describe a low-quality muffin: (appearance and texture)
Air bubbles, long narrow tunnels, peaks, and tough
What would cause a muffin to have a low quality appearance and texture?
overmixing
What determines high-quality quick bread? What is the essential step?
It goes back to combining the mixture. Carefully combine the dry and wet ingredients.
Describe a high-quality biscuit:
Flakey tecture, but tender, golden brown color.
What are the main nutrients in a quick bread?
carbohydrates, protein, B vitamins, iron and fat
What technique determines a flakey texture? Which utensil is used for this technique?
cutting in, pastry blender
What technique is used for incorporating blueberries or other “add-ins” into a batter? What utensil is used for this technique?
Folding, using a rubber spatula.
Why would you need to grease a muffin tin (if not using liners) but not a sheet pan for biscuits?
Because a biscuit has more fat and creates its own grease on the bottom unlike a muffin.
List some indicators for determining if your muffins are finished baking, (other than sticking a toothpick in the center).
Golden brown round top, and once you tap it and it springs back it’s finished baking.
What is the meaning of “yield” in a recipe? What is so important about making the amount that the recipe yields?
The number that you are supposed to make. Because that way all of the muffins stay the same size. The number of muffins the recipe makes
Why should you never measure over your bowl?
because you might accidentally more ingredients than you are supposed to.
Most quick bread recipes are interchangeable from muffins to loaf breads and vice-versa. What changes if you decide to make loaf bread from a muffin recipe? Temperature or Time?
Temperature usually stays the same but the time changes due to the size.
Describe the differences between a rolled biscuit and a dropped biscuit:
A rolled biscuit is rolled out, and a dropped biscuit is scooped out and dropped into a sheet pan (batter biscuit) it has more liquid in it.
Name an American favorite dessert that is traditionally made from a biscuit:
strawberry shortcake.
The difference between a technique and a method:
Method: a settled kind of procedure, usually according to a definite, established, logical, or systematic plan: one method of solving a problem.
Technique: the manner and ability with which an artist, writer, dancer, athlete, lawyer, or chef uses the technical skills of a particular art or field to effect a desired result.
List the two methods you learned in this unit:
muffin method,. biscuit method (folding, cutting in)
What are two important points about the fat used in the pastry method?
you want the fat cold (butter). everything.
Whisk
Combining dry or wet ingredients
Pastry blender
Cutting in method
Leveler
To measure dry ingredients
Rubber spatula
folding
Dry measuring cups
Dry ingredients
Liquid measuring cups
Wet ingredients
Prep bowls
preparation and arrangement of the various ingredients needed to execute a recipe.
What technique did we learn that requires the use of your hands?
Kneedding
List the steps for setting up your sink
Plug the sink
Fill it with HOT soapy water
Get out dish strainer
Get a small towel and a large one (knives wash separately). Large for dry/ small counters.
Cup
c
tablespoon
Tb
teaspoon
tsp
pint
pt
ounze
oz
pound
lb
___teaspoons = 1 tablespoon
3
__tablespoons are in one stick of butter. One stick of butter equals ___cup therefore, there are ____tablespoons in one cup.
8,half,16
How does a microwave work?
It causes ____moderation/friction_____ of the ________molecules______to vibrate rapidly, producing heat.
ist two ways to vent plastic wrap when covering a dish:
Cover completely, poke wholes, or plastics wrap and fold it aliitle bit ont he side so then the steam escapes
What should you never ever put in a microwave?
metal
What is our saying for the kitchen safety unit:
better be safe than sorry
What is our saying for the quick bread unit?
don’t toughen your muffin
