section 28.1 making biscuits section 28.2 making muffins

Glencoe Culinary Essentials Chapter 28 Quick Breads 1

Contents

Chapter 28 Quick Breads

Section 28.1 Making Biscuits

Section 28.2 Making Muffins

Glencoe Culinary Essentials Chapter 28 Quick Breads


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• Quick breads are products with a bread- or cake-like texture that do not contain yeast.

• Quick breads do not require a lot of time or equipment to produce.

Section 28.1 Making Biscuits



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Content Vocabulary Academic Vocabularybiscuit method

blending method

creaming method

pour batter

drop batter

deflate

consistency

separation



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• Quick breads are baked goods that have a bread- or cake-like texture but do not contain yeast.

• Quick breads use double-acting baking power or baking soda.

Types of Quick Breads



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• Quick breads are baked on sheet pans or loaf and muffin pans.

• Typical ingredients include flour, eggs, sugar, salt, and a chemical leavening agent, and a liquid.




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Describe the three types of quick bread preparation methods.

Biscuit Method Fat is cut into dry ingredients until the mixture resembles cornmeal; then, liquid ingredients are added

Blending Method Combines liquid, sugar, liquid fat, and eggs at the same time; then, dry ingredients are added

Creaming Method Sugar and solid shortening are creamed together using a mixer; eggs are added one at a time; then dry and liquid ingredients are alternately added

Method Description




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• Batters can be:• pour batters • drop batters


pour batterBatter thin enough to be poured from the mixing bowl.

drop batterBatter thick enough it needs to be dropped from a portion scoop.



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• Basic ingredients in biscuits are:

• flour• leavening agent• shortening• sugar

The Biscuit Method

• salt• milk• sometimes eggs

and butter

How could you use biscuits as part of a meal?



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• To make quality biscuits, thoroughly blend without overmixing, properlyknead and cut the dough.

• Biscuit dough should relax for 10 minutes after shaping and put on a pan before baking.

The Biscuit Method



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• Oven temperature should be between 400°F (204°C) and 425°F (218°C). Bake biscuits for 8 to 10 minutes.

• Cool biscuits on wire racks, but they are best served hot.

The Biscuit Method



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Describe four quality standards for biscuits.

Appearance Should be the same size with flat tops and straight sides

Color Should have a golden brown crust; crumb should be creamy or flaky, depending on the type of biscuit

Texture Rolled/cut biscuits should be light, tender, and flaky; flaky biscuits should easily separate into layers

Standard Description

The Biscuit Method

Flavor Should have a pleasing, delicate flavor; a bitter flavor means too much baking powder or baking sode was used



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• Muffins use the blending or creaming mixing methods.

• Knowing how to prepare quality muffins is a useful skill for a foodservice employee.

Section 28.2 Making Muffins



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Content Vocabulary Academic Vocabularybaking cup

elastic

tunnels

potency

streusel

walls

aftertaste

desired

deteriorate



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• Muffins can have a bread-like or cake-like texture, depending on the method used to make them.

• The blending method can be used for muffins to produce a drop batter.

Blending Method



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• The creaming method using solid shortening produces cake-like muffins.

• Dividing the muffins involves transferring batter from bench mixing bowl into individual muffin pans.

Blending Method



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• Loaf breads are made from:• flour• leavening agents• eggs• fat• sugar• salt• a liquid

Loaf Breads



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• The end product should have a uniform texture with a lightly browned crust.

• Overmixing the batter will produce an elastic product and the end product will have tunnels.

Loaf Breads

elasticStretchy and flexible.

tunnelsLarge, irregular holes in bread.



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• When baking muffins, combine dry and liquid ingredients together and bake immediately.

• Muffin tops should be golden brown and the walls should not be too thick.

Baking Muffins

wallsThe sides of a muffin.



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Describe four quality standards for muffins.

Appearance Should be round with dome-shaped tops, and uniform in size

Color Should have a golden brown surface

Texture Grain should be even; the muffin should be tender and moist; there should be no tunnels

Standard Description

Baking Muffins

Flavor Should be sweet and pleasant, with no bitter aftertaste



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• Muffins can be accompanied by jams and jellies.

Baking Muffins

• Muffins are cooled in the pans until warm, and should be served immediately.



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Chapter Summary

Section 28.1Making Biscuits• Quick bread characteristics include a bread

or cake-like texture. • There are basic ingredients in all quick breads. • Quick breads can be prepared using the

biscuit method, the blending method, and the creaming method.



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Chapter Summary

Section 28.2Making Muffins• The blending method involves using oil or liquid

fat to blend ingredients. • The creaming method involves combining

solid fat and sugar before adding the remaining ingredients.

• Muffins are usually made with these methods.



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ReviewReview

Start

Do you remember the vocabulary terms from this chapter? Use the following slides to check your knowledge of the definitions.

The slides in this section include both English and Spanish terms and definitions.



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Show Definition

Requires cutting or rubbing the fat into the dry ingredients. This is done until the fat and dry ingredients resemble cornmeal. Then, the liquid ingredients are added.

Requiere cortar o frotar la grasa en los ingredientes sólidos. Esto se hace hasta que la grasa y los ingredientes sólidos se asemejan a la harina de maíz. Luego se añaden los ingredientes líquidos.

biscuit method método para hacerbizcochos



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Show Definition

Combines the liquid, sugar, liquid fat, and eggs at the same time in baking. Then, the dry ingredients are added to the mixture.

Cuando se va a hornear, se combinan los ingredientes líquidos, el azúcar, la grasa líquida y los huevos al mismo tiempo. Luego, se añaden los ingredientes sólidos a la mezcla.

blending method método de mezclar



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Show Definition

Sugar and pre-softened shortening are creamed together with a mixer on low speed until the mixture is light and fluffy. Eggs are then added one at a time.

Se baten el azúcar y la manteca derretida en una batidora a baja velocidad hasta que la mezcla es ligera y esponjosa. Luego se añaden los huevos uno por uno.

creaming method método parabatirmanteca



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Show Definition

Batter thin enough to be poured from the mixing bowl.

Mezcla batida lo suficientemente fina como para servirse desde el tazón.

pour batter masa poco espesa



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Show Definition

Batter thick enough it needs to be dropped from a portion scoop.

Masa que es tan espesa que tiene que usar un cucharón y voltearlo para que se caiga la masa en la sartén.

drop batter masa batida espesa



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Show Definition

Cause dough to lose volume.

Causa que la masa pierda el volumen.

deflate desinflar



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Show Definition

A paper liner that keeps muffins from sticking to the muffin pan.

Base de papel que evita que los panecillos se peguen al molde.

baking cup molde de papel parahornear



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Show Definition

Stretchy and flexible. Flexible.

elastic elástico



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Show Definition

Large, irregular holes in bread.

Agujeros grandes e irregulares en el pan.

tunnels túneles



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Show Definition

Strength. Fuerza.

potency potencia



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Show Definition

A sweet, crumbly topping made of flour, brown sugar, and granulated sugar.

Un ingrediente para cubrir una comida, es dulce y hecho de migajas de harina, azúcar morena y azúcar granulada.

streusel streusel



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Show Definition

The sides of a muffin. Los lados de un panqué.

walls paredes



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Show Definition

A secondary flavor that comes after the main flavor has subsided.

Un sabor que viene después de que el sabor principal ha pasado.

aftertaste sabor secundario



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Show Definition

Texture. Textura.

consistency consistencia



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Show Definition

Dividing. División.

separation separación



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Show Definition

Wanted. Lo que uno quiere.

desired deseado



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Show Definition

To go down in quality; to become worse in value.

Bajar la calidad; tener menos valor.

deteriorate deteriorarse

End of

Chapter 28Quick Breads

section 28.1 making biscuits section 28.2 making muffins

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