Section 28.1 Making Biscuits Section 28.2 Making Muffins

1. Section 28.1 Making Biscuits • Section 28.2 Making Muffins

2. Section 28.1 Making Biscuits • 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.

3. biscuit method • blending method • creaming method • pour batter • drop batter • deflate • consistency • separation

4. Types of Quick Breads • 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.

5. Types of Quick Breads • 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.

6. Types of Quick Breads Describe the three types of quick bread preparation methods. Method Description 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

7. pour batter drop batter Batter thin enough to be poured from the mixing bowl. Batter thick enough it needs to be dropped from a portion scoop. Types of Quick Breads • Batters can be: • pour batters • drop batters

8. The Biscuit Method • Basic ingredients in biscuits are: • flour • leavening agent • shortening • sugar • salt • milk • sometimes eggs and butter How could you use biscuits as part of a meal?

9. The Biscuit Method • 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.

10. The Biscuit Method • 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.

11. The Biscuit Method Describe four quality standards for biscuits. Standard Description 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 Flavor Should have a pleasing, delicate flavor; a bitter flavor means too much baking powder or baking sode was used

12. Section 28.2 Making Muffins • Muffins use the blending or creaming mixing methods. • Knowing how to prepare quality muffins is a useful skill for a foodservice employee.

13. baking cup • elastic • tunnels • potency • streusel • walls • aftertaste • desired • deteriorate

14. Blending Method • 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.

15. Blending Method • The creaming method using solid shortening produces cake-like muffins. • Dividing the muffins involves transferring batter from bench mixing bowl into individual muffin pans.

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

17. elastic tunnels Stretchy and flexible. Large, irregular holes in bread. Loaf Breads • 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.

18. walls The sides of a muffin. Baking Muffins • 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.

19. Baking Muffins Describe four quality standards for muffins. Standard Description 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 Flavor Should be sweet and pleasant, with no bitter aftertaste

20. Baking Muffins • Muffins can be accompanied by jams and jellies. • Muffins are cooled in the pans until warm, and should be served immediately.

21. Chapter Summary • Section 28.1 • Making 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.

22. Chapter Summary • Section 28.2 • Making 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.

23. 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.

24. biscuit method método para hacer bizcochos 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.

25. blending method método de mezclar 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.

26. creaming method método parabatir manteca 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.

27. pour batter masa poco espesa Batter thin enough to be poured from the mixing bowl. Mezcla batida lo suficientemente fina como para servirse desde el tazón.

28. drop batter masa batida espesa 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.

29. deflate desinflar Cause dough to lose volume. Causa que la masa pierda el volumen.

30. baking cup molde de papel para hornear A paper liner that keeps muffins from sticking to the muffin pan. Base de papel que evita que los panecillos se peguen al molde.

31. elastic elástico Stretchy and flexible. Flexible.

32. tunnels túneles Large, irregular holes in bread. Agujeros grandes e irregulares en el pan.

33. potency potencia Strength. Fuerza.

34. streusel streusel 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.

35. walls paredes The sides of a muffin. Los lados de un panqué.

36. aftertaste sabor secundario A secondary flavor that comes after the main flavor has subsided. Un sabor que viene después de que el sabor principal ha pasado.

37. consistency consistencia Texture. Textura.

38. separation separación Dividing. División.

39. desired deseado Wanted. Lo que uno quiere.

40. deteriorate deteriorarse To go down in quality; to become worse in value. Bajar la calidad; tener menos valor.

41. End of Chapter 28 Quick Breads