Review Quick Breads

In a quick bread flour

• Provides gluten and structure to baked goods.

• Provides flavor and carmelizes

• Leavening agent that needs an acid to activate

• Leavening agent that can activate with liquid and then heat

• Provides tender and moist product

In a quick bread sugar

• Provides gluten and structure to baked goods.

• Provides flavor and carmelizes

• Leavening agent that needs an acid to activate

• Leavening agent that can activate with liquid and then heat

• Provides tender and moist product

In a quick bread baking soda

• Provides gluten and structure to baked goods.

• Provides flavor and carmelizes

• Leavening agent that needs an acid to activate

• Leavening agent that can activate with liquid and then heat

• Provides tender and moist product

In a quick bread baking powder

• Provides gluten and structure to baked goods.

• Provides flavor and carmelizes

• Leavening agent that needs an acid to activate

• Leavening agent that can activate with liquid and then heat

• Provides tender and moist product

In a quick bread fat

• Provides gluten and structure to baked goods.

• Provides flavor and carmelizes

• Leavening agent that needs an acid to activate

• Leavening agent that can activate with liquid and then heat

• Provides tender and moist product

Explain how you would mix a quick bread using the muffin mixing method.

How many ounces is 1 egg?

Why is it called a quick bread?

Biscuits are made by using the ____________ method.

• muffin

• biscuit

• cake