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Culinary Essentials
Chapter 28 Quick Breads
Complete the diagram; include how the ingredients affect the baked
product.
Typical Quick
Bread
Ingredients
When can you serve
quick breads?
What are 3 examples of
quick breads?
What is the texture of a
quick bread?
Which leavening agents
are used to make quick
breads?
Which ingredient is the
foundation of quick
breads?
What does it mean to
leaven?
What are chemical
leavening agents?
Which ingredients
produce gluten?
Describe the following
mixing methods:
Biscuit Method
Blending Method
Creaming Method
How is the mixing
method determined?
What is soft dough?
Provide 2 examples.
What is a pour batter?
Provide 2 examples.
What is a drop batter?
Provide 2 examples.
Why do different quick
breads require different
forms of batters and
dough?
The Biscuit Method
The Biscuit Method
What is the key to
producing quality
biscuits?
Which ingredient is a
natural leavener?
The biscuit method is
most often used…
Describe how to cut in
the fat.
Over mixing will…
How should you knead
quick bread dough?
Identify the quality
standards for biscuits.
The Blending Method
What is produced using
the blending method?
What type of fat is used?
What type of batter is
used to make muffins?
The Blending Method
Egg proteins…
The Creaming Method
Describe the steps of the
creaming method.
How should you portion
muffing batter?
What are tunnels? Are
they good or bad, why?
What do quality muffins
look like?
The Creaming Method