Starter
• Describe the difference between muffins
and dinner rolls (texture, cooking methods,
etc)
• Announcements
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With a Partner
• Discuss what pancakes, waffles, muffins
and biscuits have in common.
• Turn to a neighboring group and share
what you and your partner discussed
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RICE
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• With a different partner make a list in your
notes section of all of the dishes you can
think of that involve rice
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BROWN RICE
• Whole grain rice, nothing is removed, has
the most nutrients
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Instant Rice
• Is precooked and then dehydrated so it
cooks quickly
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Long Grain Rice
• White rice, some parts removed during
milling, stays dry and fluffy
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Short Grain Rice
• Sticks together when cooking, also known
as sticky rice
• Good For Eating with Chopsticks
• The shorter the grain the more starch it
contains.
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Wild Rice
• Not a grain at all, wild rice is a marsh
grass. It takes three times as long to cook
as white rice. Wash wild rice thoroughly
before cooking.
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Cooking Method
• Bring the liquid to a boil
– Liquid is usually water but can be broth, wine,
milk
• Add rice COVER and reduce to a
simmer
• DO NOT remove the lid while rice is
cooking, this will let out the steam
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Doneness
• Moist, tender but firm, no liquid left in the
pot
• Overcooked rice will be soft and sticky
(only short grain rice should be sticky)
• Undercooked rice will be hard and gritty
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Yield
• Rice triples when cooking
–Ratio of 1:3
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Pasta
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Cooking Method
• Bring water to a boil
• Slowly add pasta so the boiling does not
stop
– If the boiling stops, the pasta will stick
together
– Boiling helps circulate the pasta for even
cooking
• Cook UNCOVERED stirring occasionally
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Doneness
• Cook until pasta is AL DENTE (firm to the
tooth)
• Overcooked pasta will be mushy
• Undercooked pasta will be hard
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Yield
• Pasta doubles when cooking
–Ratio 1:2
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Storage
• Store in a tightly
covered container at
room temperature
• Pasta dishes are
usually low cost
entrees, pasta is very
cheap to make or buy
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Breads
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Two Basic Forms
of Baked Goods
• Quick Breads
• Yeast Breads
• They are fast or “quick”
• They take longer to make
(less than an hour to bake)
and bake
• They use baking soda or
• They use yeast for leavening
powder for leavening
• Requires kneading to
• They do NOT need to rise or
develop gluten
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proof
• They need to rise or proof
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Quick Bread
The basic ingredients and their
purposes in quick bread are:
Body/Structure
• Flour:
• Leavening Makes the quick bread rise
(Baking powder/baking soda)
Agents:
Flavor
• Salt:
Browning/Flavor
• Sugar:
Tenderness/Richness
• Fat:
Moisture
• Liquid:
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Yeast Bread
The basic ingredients and their
purposes in yeast bread are:
• Flour: Body/Structure
• Yeast: Provides Leavening
Controls Yeast
• Salt:
• Sugar: Feeds Yeast
Tenderness
• Fat:
• Liquid: Dissolves and activates yeast
Color, texture and nutrients
• Egg:
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Leavening Agents
• Leavening agents
are substances
used in batters
and doughs that
cause them to
rise or expand,
usually because
CO2 is produced.
• Common
leavening agents
include yeast,
baking powder,
baking soda, air
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and eggs.
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Yeast
• The liquid used to
activate the yeast
should be between
115°F-125°F.
– If the water is too hot,
it will kill the yeast.
– If the water is too cold,
the yeast will not
activate.
• Sugar helps feed the
yeast and salt controls
the growth of the
yeast.
• Yeast breads require
time to proof or rise.
This is called
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“proofing.”
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Baking Soda/Powder
• These leavening agents
require an acid in order
to react or produce CO2.
• Baking soda must have
an acid from an outside
source like vinegar,
honey or lemon juice.
• Baking powder already
has a powdered acidic
agent mixed in with it.
All it needs is moisture
to react.
• These leavening agents
produce a fast or
“quick” reaction so the
food product that uses
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Common Acids Used
In Food to Produce
Leavening
•
•
•
•
•
•
•
Sour Cream
Sour Milk (Buttermilk)
Vinegar
Cream of Tartar
Honey
Molasses
Lemon Free
Juice
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Gluten and Kneading
Gluten: when water is mixed with flour,
the proteins in the flour give strength and
elasticity to batters and doughs. This is
usually done by stirring or kneading.
Kneading: to work
a dough with the
palms of the
hands to develop
gluten.
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Types of Quick
Breads
• Dough
*Requires Kneading
– Biscuits
– Scones
– Doughnuts
• Batter
*Requires Stirring
– Waffles
– Pancakes
– Muffins
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Muffin Method
1. Combine all dry ingredients
together into a bowl.
2. In a separate bowl, blend all of the
liquid ingredients together,
(including fat).
3. Make a well in your dry ingredient
bowl and pour the liquid in the
well.
4. Stir until dry ingredients are
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moistened.
Muffin Method
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Muffin Method
• The Perfect Muffin:
1. Will have a cauliflower top
2. Will have some, but few, tunnels in the interior.
3. Will be tender.
• The Under-Mixed Muffin:
1. Will have low volume.
2. Will have a flat surface.
3. Will be very crumbly.
• The Over-Mixed Muffin:
1. Will have a peaked top.
2. Will be very tough.
3. Will have large tunnels in the interior.
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Biscuit Method
1. Combine all dry ingredients.
2. Cut-in the fat until there are crumbs.
3. Add the liquid and stir until a dough
forms.
4. Knead the dough so gluten will form.
5. Roll out the dough and cut into biscuits
with biscuit cutter.
6. Place on a greased cookie sheet.
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Biscuit Method
• The Perfect Biscuit:
1. Will have a flat top.
2. Will have straight sides.
3. Will be flaky with layers.
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Most important steps
in biscuit making:
1. Cutting-In the Fat
(To Create the Layers)
2. Kneading
(To Develop Gluten)
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