FSHN 300 1nd Edition Lecture 27 Outline of Last Lecture I. Factors Affecting LeaveningII. SugarIII. Salt/Flavoringa. Saltb. FlavoringIV. LiquidV. FatVI. EggsVII. Doughs vs. Battera. Doughsb. BattersVIII.Changes During HeatingIX. High Altitude AdjustmentsX. StorageOutline of Current Lecture I. Quick BreadsII. Preparation of Quick Breadsa. Muffin MethodIII. Pour Batter Quick Breadsa. Pancakesb. Crapesc. Wafflesd. PopoversIV. Drop Batters Quick Breadsa. Muffinsb. Muffin Breadsc. Coffee CakeV. Dough Quick Breadsa. Unleavenedb. Leavened VI. Calorie Control Current LectureI. Quick Breads:a. Breads that don’t require an extended preparation timeb. Baked immediately after ingredients are mixed togetherc. Leavened during baking i. Air, steam, and/or CO2d. Basic bread ingredients are flour, liquid, salt, and leavening agent e. Quick breads may include fat (usually butter or margarine), eggs and sugarf. Two most important considerations:These notes represent a detailed interpretation of the professor’s lecture. GradeBuddy is best used as a supplement to your own notes, not as a substitute.i. Consistency of the batterii. Cooking temperatureII. Preparation of Quick Breads:a. Muffin Method:i. Sift dry ingredients togetherii. In separate bowl, combine moist ingredientsiii. Stir together dry and moist ingredients with a few strokes, until dry ingredients are moist but stilllumpy. iv. Checking doneness by the toothpick methodIII. Pour Batter Quick Breads:a. Pancakes:i. Griddle temperature criticalii. Should be flipped when little bubble start to pop and pulls away from griddleb. Crapes:i. Usually holds other ingredients that are either sweet or savoryii. Make in advance and sit in the refrigerator c. Waffles:i. Contains more fat than pancake batterii. Use non-stick spray, and test for donenessd. Popovers:i. Primarily leavened by steamii. Start with preheated cups at high temperature, then lowerIV. Drop Batters Quick Breads:a. Muffins:i. Avoid over-mixing and under-mixingii. Lightly cover solid ingredients (fruits, nuts, etc.) with flourb. Muffin Breads:i. Corn Bread:1. Combination of cornmeal and all-purpose flour2. For the desired crispy crust – preheat greased pan before adding the batterc. Coffee CakeV. Dough Quick Breads:a. Unleavened:i. The term is kind of a misnomer – there isn’t really such a thing as unleavened bread1. All baked goods have a leavener of water, but unleavened baked goods don’t have any other leavener besides waterii. Flour tortillas, corn tortillas, chapatis, crisp flatbreads, and matzob. Leavened: i. Biscuits:1. Rely on cutting of fat into the dough2. Roll out dough, and then cut into desired size3. As with most baked products, leave adequate space for expansionii. Scones: 1. Similar to biscuit dough, but usually with added cream and dried fruitVI. Calorie Control:a. Count kcalories from bread b. Limit the number of portionsc. Choose smaller portion sizesd. Watch the butter, margarine, or preservesThese notes represent a detailed interpretation of the professor’s lecture. GradeBuddy is best used as a supplement to your own notes, not as a substitute.e. Each chip countsf. Don’t dip, just skimg. Fiber first These notes represent a detailed interpretation of the professor’s lecture. GradeBuddy is best used as a supplement to your own notes, not as a
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