Quick Breads

Define: Biscuit Method

•  To lose volume
• The sides of a muffin
• This method combines the liquid, sugar, liquid fat, and eggs at the same time
• This method requires cutting the fat into the dry ingredients

Define: Walls 

• The sides of a muffin
• Large, irregular holes
• To lose volume
• This method requires cutting the fat into the dry ingredients.

Define: Deflate 

• To lose volume
• he sides of a muffin
• Large, irregular holes 
• This method requires cutting the fat into the dry ingredients.

Define: Tunnels 

• The sides of a muffin
• ToThis method requires cutting the fat into the dry ingredients.
• Large, irregular holes
• This method requires cutting the fat into the dry ingredients.

Define: Creaming Method

• This method combines the solid fat and the sugar first. Then eggs, dry and liquid ingredients are added

• This method requires cutting the fat into the dry ingredients.

• The sides of a muffin

• To lose volume

Define: Deteriorate

• Products that have a bread or cake-like texture, but do not contain yeast.
•  This method involves using a solid shortening instead of a liquid fat. 
• To go down in quality.
• Another word for strength.

Define: Quick Breads 

• Another word for strength.
• Products that have a bread or cake-like texture, but do not contain yeast.
• Stretchy and flexible.
• To go down in quality.

Define: Elastic

• Another word for strength.
• This method involves using a solid shortening instead of a liquid fat. 
• Stretchy and flexible.
• To go down in quality.

Define: Streusel 

• An ingredient that improves the color and flavor of quick breads. 
• A sweet crumbly topping for cakes and quick breads generally made of flour, brown sugar, and granulated sugar.
• Another word for texture
• Pancakes are made from this type of batter. 

Define: Salt

• Pancakes are made from this type of batter.

• Another word for texture

• An ingredient that improves the color and flavor of quick breads.

• An ingredient used to strengthen gluten and adds flavor.