Lesson 1: Quick Breads

What ingredients must be present in the dough or batter for chemical leaveners to activate their chemical reactions?

Quick Bread, Muffin Method, Biscuit Method, Creaming Method, Rolled Biscuit, Drop Biscuit, Cut-in, Knead, Drop Batter, Pour Batter, Soft Dough, Chemical leaveners,mechanical leaveners, Crumb, and Tunneling.

8.5 Demonstrate professional food preparation methods and techniques for all menu categories to produce a variety of food products that meet customer needs.
8.5.3 Demonstrate knowledge of portion control and proper scaling and measurement techniques
8.5.4 Apply the fundamentals of time, temperature, and cooking methods to cooking, cooling, reheating, and holding of a variety of foods.
8.5.10 Prepare breads, baked goods and desserts using safe handling and professional preparation techniques.

Students can explain what products are considered quick breads.
Students will recall the various types of mixing methods to produce quick breads.
Students will describe the chemical and physical leaveners used in quick breads.
Students will assess their products and their performance.
Students will create a variety of quick bread dishes using the muffin, biscuit, and creaming method.

Students will be able to compare and contrast factors that determine the need for convenience or scratch made products for home or work use.

Students will be given modified or simple recipes to practice their skills. Students could be given convenience products to produce in lieu of preparing a product from scratch.

Exit Tickets, Hands on Lab Assessment, Written Summative Assessment, Quick Bread Evaluation

Largen, Velda L., and Deborah L. Bence. Guide to Good Food. Goodheart-Willcox Company, 2010.

McGraw-Hill. Food for Today, Student Edition. McGraw-Hill Education, 2010.