Post on 02-Jan-2016
GRAINS
Parts of the kernel and nutrients
Types of grains
Grains are also called : CEREALS7 common types of grains Buckwheat Barley Rice Corn Wheat Rice Oats
Three Most Common USA grains used…
Quick Breads
By Valerie Shaw
Yeast breads
Take a long time to makeLeavening agent is yeast. Examples: pizza crust, cinnamon rolls,
bread, rolls, etc.
Quick Breads
Cook quickly.Leavening agent is baking soda/powder.Includes: pancakes, muffins, cornbread,
zucchini bread, banana bread, etc.
Ingredients in quick breads
Grains- whole or flourSweetener- sugar, honeyEggsLeavening- baking soda, baking powderFat- oil, butterFlavorings- fruit, nutsLiquid- milk, water, lemon juice, vinegar
Purpose of Ingredients
Grains- structureSugar- flavor, tenderness, browningEggs- structure and browningLeavening agent- adds airFat- flavor, tendernessFlavorings- flavorLiquid- moistness
Nutrients
Grains- complex carbohydrate, fiberSugar- simple carbohydrateEggs- protein, ironLeavening- noneFat- fatFlavorings- vitamins, minerals, fiberLiquid- vitamins, minerals, water
The Muffin Method
1. Mix dry ingredients.
2. Mix wet ingredients separately.
3. Mix wet and dry just barely.
4. Spoon the lumpy mixture into paper cups- 2/3 full
Muffins
Muffins should be round
on top, and pebbly.
Muffins should not have peaks
or tunnels.