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CSU FSHN 300 - Exam 3 Study Guide

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Exam 3 Study GuideChapter 13: Vegetables and LegumesChapter 14: FruitsChapter 15: Soups, Salads and GelatinChapter 16: Cereal Grains and PastaChapter 17: Flours and Flour MixesChapter 19: Quick BreadQuick Breads- This type of bread doesn’t require an extended leavening period- It’s baked immediately after ingredients are mixed - Leavened during bakingo Air, steam, and/or CO2- Basic bread ingredientso Flouro Liquido Salto Leavening agent Quick breads may include fat: Usually butter or margarine, as well as eggs and sugar- Two most important considerations1. Consistency of the batter2. Cooking tempThis study source was downloaded by 100000792198258 from CourseHero.com on 04-05-2021 00:25:27 GMT -05:00https://www.coursehero.com/file/30036499/Exam-3-Study-Guide-FSHN300docx/This study resource wasshared via CourseHero.comPreparation of Quick Breads- Muffin Methodo Sift dry ingredients togethero In separate bowl, combine moist ingredientso Stir together dry and moist ingredients with only a few strokeso Dry ingredients should be moist but still lumpy- Checking doneness (The Toothpick Method) Drop Batters- Muffinso Avoid over-mixing and under-mixing o Lightly cover solid ingredients (such as fruits, nuts, etc.) with flour - Muffin Breads o Corn Bread Combination of cornmeal and all-purpose flour  For desired crispy crust: Preheat greased pan before adding the batter Pour Batter Quick Breads- Waffleso More fat than pancake batter o Use nonstick spray and test for doneness- Popoverso Primarily leavened by steamo Start with preheated cups at high temp, then go to lowerDough Quick Breads- Leavened o Biscuits  Rely on cutting fat into dough Roll out dough  Cut to desired size Leave a good amount of space for expansion o Scones Similar to biscuit dough but usually with added cream (or milk) and dried fruit - Unleavened o There isn’t really a thing such as unleavened o Examples: This study source was downloaded by 100000792198258 from CourseHero.com on 04-05-2021 00:25:27 GMT -05:00https://www.coursehero.com/file/30036499/Exam-3-Study-Guide-FSHN300docx/This study resource wasshared via CourseHero.com Flour, tortillas Corn Tortillas  Chapatis  Crisp flatbreads MatzoChapter 20: Yeast BreadADD IN COMPARISONSThis study source was downloaded by 100000792198258 from CourseHero.com on 04-05-2021 00:25:27 GMT -05:00https://www.coursehero.com/file/30036499/Exam-3-Study-Guide-FSHN300docx/This study resource wasshared via CourseHero.comPowered by TCPDF


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