Quick & Yeast bread

Match the following:

• not in this unit

• Yogurt, sherbet, half and half

• quick bread

• Bagel, pita, pretzel, baguette, brioche

• yeast bread

• Cornbread, scone, tortilla, muffin, pancake, biscuit, banana bread

Match the following

• 2- yeast bread

• 3- uses a leavening agent other than yeast & eggs

• 2- quick bread

• 2- uses yeast

• 1- quick bread

• 1- takes a longer amount of time

• 3- quick bread

• 2- uses yeast, eggs, air, banking powder & baking soda

• 1- yeast bread

• 1- takes a short amount of time

Match the following

• soft or stiff consistency

• drop batter

• thick consistency

• dough batter

• liquid consistency

• pour batter

Match the following

• lean dough

• low fat & sugar, hard crust with a dry/chewy crumb: french bread & pizza crust

• dough batter

• sugar cookie/chocolate chip cookie dough, pie crust

• rich dough

• high fat & sugar, elastic, soft crust: brioche, cinnamon rolls

• pour batter

• pancakes & waffles

• drop batter

• muffins, cornbread, & banana bread

Match the following

• Quick bread

• 1. Separate wet & dry ingredients

  2. Make a well & gently mix

  3. Don't over-beat

  4. Spray or line tin

  5. Fill tin 2/3's full

  6. Use toothpick to check for doneness

• Muffin Method

• 1. Mix dough

  2. Knead dough

  3. Proof dough to 2x the size

  4. Shape dough

  5. Proof dough

  6. Bake dough until brown

• Yeast dough

• Baking soda + Cream of tarter = baking powder

• Biscuit Method

• 1. Cut solid fat into dry ingredients with pastry blender

  2. Looks like it has small lumps

  3. Creates flaky layering

  4. Can be rolled & cut or dropped onto baking sheet

Reorder the following in the order that you knead dough

• Slightly turn the dough, & fold it in half.

• Repeat process for 10 minutes.

• Turn the dough onto your work surface and work into a ball.

• Press your heal into the dough and push forward slightly.

• Lightly flour a flat, clean surface. Flour your hands.

Choose the BEST answer: Evenly colored, not too rough, high volume, symmetrical shape are all attributes of what type or crust?

• outside

• inside

• outside & yeast bread

• Outside & quick bread

Match the following

• Yeast not properly activated

• Bread is dense

• Not given enough time to proof

• Bread is heavy

• Overworked

• Bread is dry & crumbly

• Temperature too low

• Bread didn't rise

• Flour not incorporated correctly

• Bread has streaks

Match the following

• Active Dry Yeast

• Dissolve before using

• 100-110 degrees F

• Bread has cracked crust

• Hot water

• Will kill yeast

• Quick yeast

• Can mix right into dry ingredients

• Too much flour used

• Optimal yeast temperature

Match the following

• provides moisture

• sugar

• provides sweetness

• liquid

• enhances flavor

• flour

• provides structure

• salt