Grains
A food that contains all 3 parts of the grain kernel
Tool used to fold together ingredients
(ex: Fold in the blueberries to the batter)
1/3 cups x 2
What is 2/3 cups
The main ingredient in quick breads
What is flour
Number of quarts in 1 gallon
What is 4 quarts
The outer layer of the grain kernel
What is Bran
The type of quick bread we made that is considered a BATTER not a DOUGH
What is a muffin
The number of teaspoons in 1 tablespoon
What is 3
The function of fat in quick breads
What is tenderize
Number of cups in 1 pint
What is 2 cups
A grain that has been refined, but then has nutrients added back
What is an Enriched Grain
The temperature that butter should be for making cookies.
What is Room Temperature.
1/2 cup + 1/4 cup
What is 3/4 cup
The function of a leavening agent
Makes breads rise (produces carbon dioxide gas bubbles)
Number of sticks of butter in 1 cup
Name 3 examples of WHOLE grain foods.
What are oats, brown rice, whole wheat bread, quinoa, barley, etc.
The tool used to "cut in" fat to flour
What is a Pastry Blender
Number of Tbsp. in 1 stick of butter
What is 8 Tbsp
Baking soda and baking powder are THIS type of leavening agent
What is Chemical
The result of over-mixing quick breads
What is breads become tough/ chewy/ unevenly sized air pockets (tunnels)
Describe the process of cooking rice
What is:
Rinse rice, measure water, bring water and rice to boil, lower to simmer and cook covered, let sit 10 minutes with lid on
The first step in making any type of quick bread
What is mix the Dry Ingredients
Number of fl. oz. in 1 cup
What is 8 fl. oz.
The protein found in flour, that when mixed, makes breads tough and chewy
What is Gluten
Name all 4 quick bread labs we did
What are...
Cheddar Garlic Biscuits
Muffins
Snickerdoodles
Chocolate Chip Cookies