Unit 5: Baking Basics

The basic principles and techniques of making quick breads.
The chemical reactions involved in leavening agents used in quick breads.
The differences and similarities among pancakes, muffins, and biscuits.
The importance of accurate measurement and mixing techniques in baking.

Prepare pancakes, fruit muffins, and cheese biscuits using proper baking techniques.
Measure and mix ingredients accurately.
Observe and describe the chemical reactions that occur during the baking process.
Reflect on the differences in preparation and texture among the three types of quick breads.

• Lab preparation of pancakes, fruit muffins, and cheese biscuits.

• Participation in discussions and activities related to the chemical reactions and techniques in quick bread baking.

• Written reflection and or quiz on quick bread baking.