QUICK BREAD WORKSHEET Using the glossary ... - WilsonSD.org

Name: ________KEY_____________ Period: _________ Date: __________
QUICK BREAD WORKSHEET
Using the glossary (page 666-693) define the following terms:
1. Batter -
Mixture of flour and liquid- ranges from thin to thick
2. Dough –
Mixture of flour and liquid- higher portion of flour- can be shaped by hand
Answer the following questions using pages 369-375 from the text- Guide to Good Food
1. How should baked products be stored?
At room temperature, in refrigerator or in the freezer, tightly wrapped
Describe each batter or dough and give two examples of each type of quick bread.
1 Pour Batters – thin batter that can be poured from a spoon or cup -pancakes and popovers
2. Drop batters – stiffer batter that can be dropped by a spoon- drop biscuits and muffins
3 Dough – (not cookies and pastries) - stiffest and shaped by hand- short cake and rolled biscuits
Listed below are ingredients used in preparing quick breads, list their Functions.
1. All-purpose flour-
Gives structure to baked products
2. Leavening agents
Produce gases that make the baked products rise and become light and porous
3. Liquids -
Hydrate the protein and starch in the flour; moisten and dissolve ingredients; leavening agent- produces
steam
4. Fat -
Acts as a tenderizing agent
5. Eggs –
Help incorporate air; adders color and flavor; contributes to structure
6. Sugar –
Adds sweetness; tenderizing effect; helps to brown the crust
7. Salt –
Adds flavor

8. Gluten is-
A protein that is formed when wheat flour is moistened and thoroughly mixed that gives strength and
elasticity to batters and doughs and structure to baked products
Describe the procedures for preparing biscuits and muffins:
1. Biscuit Method:
• Sift dry ingredients together
• Cut in fat into dry ingredients
• Add liquid all at once
• Drop Biscuits- spoon dough on baking sheet
• Rolled Biscuits- Roll out, cut and bake
2. What are the characteristics of a high-quality rolled biscuit?
Exterior- even shape, smooth top, straight sides. Crust evenly browned. Interior- white and creamy
3. Muffin Method:
• Combine dry ingredients in mixing bowl
• Make a well
• Separate bowl combine liquid ingredients
• Pour liquid mixture into well
• Stir batter until just moistened
4. What are the characteristics of a high-quality muffin?
Exterior- thin evenly browned crust; top symmetrical but rough; Interior- uniform texture, crumb light
and tender
5. What is a tunnel and why does it occur?
A tunnel is a narrow open area in the crumb that is caused by over mixing.
6. What happens if you open the oven door to check popovers while baking?
If the interior is not set- steam will condense inside the popover and cause the popover to collapse.
7. What are the characteristics of a high-quality cream puff?
Exterior has a good volume and a brown tender crust. Interior is hollow, moist, and filled with strands of
dough.
8. When microwaving quick bread, how can you disguise the lack of browning?
Can use a variety of tasty toppings
9. What type of pan microwaves quick bread more evenly?
Ring shaped or muffin tins