Quick and Yeast Breads

What are Quick Breads?

• Microwavable dough that forms into bread

• bread with instant yeast

• baked products that can be prepared in a short amount of time

Tags

CCSS.RI.7.3

CCSS.RI.7.5

CCSS.RI.8.3

CCSS.RI.8.5

CCSS.RI.9-10.5

What are the different kinds of Quick Breads?

• Drop, Scoop, Pour batters

• Drop, Rise, and Pour batters

• Stop, drop, and roll

• Drop, Pour, and Soft dough

Tags

CCSS.RI.7.3

CCSS.RI.7.5

CCSS.RI.8.3

CCSS.RI.8.5

CCSS.RI.9-10.3

Examples of Pour Batter are...

• waffles, crepes, pancakes, and popovers

• muffins, cookies, biscuits, and Irish soda bread

• Donuts, scones, elephant ears, and biscuits

• none of the above

Tags

CCSS.L.1.6

CCSS.L.3.6

CCSS.L.4.6

CCSS.L.K.5A

What mixing method is this?

Sift dry ingredients, use a pastry blender to cut into fat, should look like course crumbs, make a well with liquid ingredients, and knead.

• Cookie Method

• Biscuit Method

• Creaming Method

• Muffin Method

what is examples of soft doughs

• biscuits, scones, doughnuts, and elephant ears

• biscuits, waffles, pancakes, and muffins

• crepes, pancakes, Irish soda bread, and scones

• none of the above

What is the ratio for drop batter?

• 3:1

• 1:1

• 1:2

• 2:1

Tags

CCSS.6.RP.A.1

CCSS.6.RP.A.2

what is the ratio for pour batter?

• 1:1

• 1:2

• 2:2

• 3:1

Tags

CCSS.6.RP.A.1

CCSS.6.RP.A.2

what is the ratio for soft dough

• 2:2

• 1:3

• 1:1

• 3:1

Tags

CCSS.6.RP.A.1

CCSS.6.RP.A.2

Is it okay for the muffin mixing method batter to be lumpy?

• Yes

• No

Tags

CCSS.RI.7.5

CCSS.RI.8.3

CCSS.RI.8.5

CCSS.RI.9-10.3

CCSS.RI.9-10.5

Can you get more cookies if you do the creaming method correctly?

• False

• True

• does not matter how long you cream the butter and sugar for