QUICK BREADS
TYPES OF QUICK BREADS
There are three types of quick breads:
1. Pour batters: thin in consistency, these can be “poured” from the mixing
bowl. They may contain equal amounts or close to equal amounts of liquid
to flour ratio. Ex) waffles, pancakes.
2. Drop batters: are fairly thick and need to be scraped from the bowl into the
baking pan. They usually contain twice as much flour as liquid. Ex) Muffins,
coffee cakes.
3. Soft dough: is thick enough to roll and shape by hand. It contains about three
times as much flour as liquid. Ex) doughnuts, scones.
QUICK BREADS
Advantages and disadvantages
An advantage of quick breads is their ability to be prepared quickly and
reliably, without requiring the time-consuming skilled labor and the climate
control needed for traditional yeast breads.
A disadvantage of quick bread is the appliance (stove/oven) must be at the
right temperature is required for quick bread or else they will burn.
Quick Bread Test Unit _____ Name _______Key___________
Corrected by: ____________________ Score _____________________
80 points possible
I. Matching (5)
1. __C___ flour A. Makes the bread tender
2. __D___ liquid B. Enables bread to rise and become light and
3. __E___ salt porous
4. __A___ shortening C. Gives structure and body to the bread
5. __B___ leavening agent D. Provides moisture and is needed to
develop the gluten
E. Improves the flavor
II. True or False (11) (Answer is in Bold)
6. T or F Baking powder is the leavening agent most often used in “quick
breads”.
7. T or F Griddle cakes and waffles are both made from a drop batter.
8. T or F Muffins are made from a pour batter.
9. T or F If you over mix muffins, tunnels will probably develop on the inside.
10. T or F Soft doughs should be kneaded for about 10 minutes to develop all
the gluten necessary as in “quick breads”.
11. T or F “Quick breads” should be stored tightly wrapped.
12. T or F Most “quick breads” do not freeze well.
13. T or F Too much liquid makes the dough too stiff.
14. T or F It is best to add as much flour to the bread dough as possible.
15. T or F Four servings are the recommended daily amount for the bread
and cereal group.
16. T or F The amount of gluten is the same in all types of flour.
Cake reflection
The purpose of this reflection is to summarize what I’ve learnt
about cake making/ cakes and how much I’ve understood and grasped of this
content/topic. Cakes are delicious, sweet items that can be served as a snack or
dessert in a meal. They are an important item for such celebrations as birthdays,
weddings, anniversary, or other family occasions. In cake making there are 5
methods; these methods include:
Rubbed in method
The fat is rubbed into the flour until the mixture looks like fine breadcrumbs. {e.g.
rock buns}
Creamed method
The fat and sugar are beaten together until the mixture is smooth, creamy and
fluffy. Layer cakes or sandwich cakes are made by this method.
Melted method
The fat is melted and added to the flour mixture. In some cases, oil is used instead
of melted fat. Muffins and gingerbread are made by this method.
Whisked method
The eggs or eggs whites were melted and sugar are whisked together until light and
frothy. This method is used for jelly roll and true sponge cakes. They have no fat.
One stage or all in one method
All the ingredients are put into a bowl, mixed together and stirred well. Liquid is
added to bind the dry ingredients and give batter the desired consistency.
The most commonly used cake ingredients include flour, sugar, eggs, butter or
oil or margarine, a liquid, and a leavening agent, such as baking soda or baking
powder.
11 Types of Cakes to Satisfy Your Sweet Tooth:
Butter Cake. Bake this easy buttermilk-raspberry butter cake into a
layer cake, sheet cake, or even a DIY wedding cake. ...
Pound Cake. Once you know the basic ratio, you can make pound cake in
any flavor you want. ...
Sponge Cake. ...
Genoise Cake. ...
Biscuit Cake. ...
Angel Food Cake. ...
Chiffon Cake. ...
Baked Flourless Cake
Fruit reflection
This reflection is about what I’ve learned and grasped about fruits. Fruits are
important sources of vitamins and carbohydrates like fiber and sugar. They are low
in calories and naturally sweet. Fruits and their juices are good sources of water,
too.
Different fruits contain different vitamins, so it is important to eat a variety
of fruits. Mangoes, papayas, melons and citrus fruits, like oranges and grapefruit,
are high in vitamin C. Cantaloupe, apricots, peaches, and nectarines are sources of
vitamin A.
Whole fruits like apples and grapes contain more fiber than fruit juices and sauces,
like applesauce and grape juice. Dried fruits like figs, prunes and raisins are good
sources of fiber, too. Canned fruits packed in syrup have a lot of added sugar. They
are higher in calories than fresh fruits. When you shop for canned fruits, look
for fruit that is packed in juice instead of syrup.
