Quick Bread Types
This quick bread uses oil, eggs and mashed bananas to give it moisture.
Banana Bread
Biscuit method adds the fat to the dry ingredients
True or False
True
Quick breads must be baked in loaf pans.
TRUE or FALSE
False
What does a leavening agent do?
makes it rise
Leavening means this:
"to rise"
These quickbreads are made using the cut-in and/or biscuit method. They can be made with a variety of fats.
Biscuits and/or scones.
Blending method adds the fat with the liquid ingredients
True or False
True
Passing dry ingredients through a wire mesh to remove lumps and encorporate air.
SIFT
What adds tenderness and flavor to quick breads?
fat
What utensil do you use to "cut in"?
Pastry Cutter
This type of quick bread gets extra structure from corn meal and is best baked in a shallow pan or as muffins.
Cornbread
How do you mix when using the creaming method?
BONUS 100 points if your team can say what color the mixture should be when it is creamed perfectly
Vigorously, often with an electric mixer.
Perfectly creamed mixtures are pale yellow.
Mixing ANY type of ingredients together using a specific tool and motion from your wrist.
WHISK
What provides most of the structure for quick breads?
Flour
Quick breads are called "quick" because they use these as leaveners:
baking soda, baking powder and/or buttermilk
These quickbreads are made by pouring a blended batter into a hot pan (sometimes a specialized pan, just for this type of quickbread). Eggs are often NOT a part of the batter.
Pancakes and/or waffles.
Term for incorporating the solid fat into the dry ingredients, cutting into smaller pieces
Cutting In
This technique makes cold food more pliable.
SOFTENING
The function performed by eggs in a quick bread.
Adds volume and helps batter or dough "stick" together.
Name eight different types of quick breads. 50 points for each correct answer (400 point maximum).
Answers will vary
These quick breads are made using the creaming method and are often sweeter than other quick breads.
Cookies and/or Cakes.
Give an example of a pour batter, drop batter and dough.
pour = pancakes, waffles
drop = muffins, bread
dough = biscuits, scones
What is the maximum amount you should fill a muffin cup?
BONUS of 100 Points if you can explain why!!!
1/2 to 3/4 full
Because the batter expands as it bakes and can overflow if the cups are too full
What ingredients give quick breads their moisture? 2 things
liquids (oil, milk, and water) and fat
Number of teaspoons in a tablespoon
3