Food Lab Procedures
This should be done first when entering the classroom.
What is read the board?
Quick breads cook _________________.
What is quick/quickly?
The consistency of waffle batter.
What is smooth?
This was used to take the pumpkin out of the can?
What is rubber scraper/spatula?
This ingredient provides flavor, tenderness and browning in a recipe.
What is sugar?
This sanitation procedure should be completed before taking out equipment/ingredients.
What is wash your hands?
Two leavening agents used in quick breads.
What is baking powder & baking soda?
The utensil used to stir the liquid ingredients when preparing the waffles?
What is a whisk?
This electric stand mixer attachment was used to mix the dry & liquid ingredients together.
These 2 ingredients allow baked products to rise in quick breads.
What is baking powder and baking soda?
This person is responsible for getting the teacher to check the measured ingredients.
What is the manager?
Quick breads use a _______________________ agent to make them rise.
What is a leavening?
This is the size liquid measuring cup that was used to measure the 1 1/2 cups of milk.
What is a 2 cup?
The reason why the 8 x 8 inch pan was greased and floured.
What is "so it doesn't stick."
This ingredient(s) adds moisture to quick breads.
What is a liquid ( milk/water)?
This is why the teacher checks the measured ingredients.
What is to make sure they are measured properly?
You should not ________ mix the dry and liquid ingredients when mixing quick breads.
What is over?
This is how the dry ingredients were poured from the bag into the bowl.
What is cut the bag on the opposite side of the mixture?
How long should a quick bread cool in the hot pan before transferring to a cooling rack?
What is 20 minutes/or until it pulls away from sides of pan?
This ingredient provides structure in a recipe.
What is flour?
This needs to be completed/done on the management pan at the end of the lab before calling the teacher over.
What is sign off/ check off the bottom of the plan?
The most important part in mixing quick breads.
What is properly mixing the dry & liquid ingredients?
This was important to NOT do as the batter was poured on to the waffle machine.
What is overfill?
This would cause the pumpkin bread to sink in the middle.
What is: over mix the batter, too much leavening agent, incorrect oven temperature, excess liquid or under baking?
This ingredient adds structure and browning in a quick bread recipe.
What are eggs?