Section 28.1 Making Biscuits Section 28.2 Making Muffins
description
Transcript of Section 28.1 Making Biscuits Section 28.2 Making Muffins
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Contents
Chapter 28 Quick Breads
Section 28.1 Making Biscuits
Section 28.2 Making Muffins
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• 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.
Section 28.1 Making Biscuits
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Content Vocabulary Academic Vocabularybiscuit method
blending method
creaming method
pour batter
drop batter
deflate
consistency
separation
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• 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.
Types of Quick Breads
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• 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.
Types of Quick Breads
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Describe the three types of quick bread preparation methods.
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
Method Description
Types of Quick Breads
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• Batters can be:• pour batters • drop batters
Types of Quick Breads
pour batterBatter thin enough to be poured from the mixing bowl.
drop batterBatter thick enough it needs to be dropped from a portion scoop.
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• Basic ingredients in biscuits are:
• flour• leavening agent• shortening• sugar
The Biscuit Method
• salt• milk• sometimes eggs
and butter
How could you use biscuits as part of a meal?
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• 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.
The Biscuit Method
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• 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.
The Biscuit Method
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Describe four quality standards for biscuits.
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
Standard Description
The Biscuit Method
Flavor Should have a pleasing, delicate flavor; a bitter flavor means too much baking powder or baking sode was used
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• Muffins use the blending or creaming mixing methods.
• Knowing how to prepare quality muffins is a useful skill for a foodservice employee.
Section 28.2 Making Muffins
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Content Vocabulary Academic Vocabularybaking cup
elastic
tunnels
potency
streusel
walls
aftertaste
desired
deteriorate
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• 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.
Blending Method
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• The creaming method using solid shortening produces cake-like muffins.
• Dividing the muffins involves transferring batter from bench mixing bowl into individual muffin pans.
Blending Method
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• Loaf breads are made from:• flour• leavening agents• eggs• fat• sugar• salt• a liquid
Loaf Breads
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• 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.
Loaf Breads
elasticStretchy and flexible.
tunnelsLarge, irregular holes in bread.
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• 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.
Baking Muffins
wallsThe sides of a muffin.
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Describe four quality standards for muffins.
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
Standard Description
Baking Muffins
Flavor Should be sweet and pleasant, with no bitter aftertaste
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• Muffins can be accompanied by jams and jellies.
Baking Muffins
• Muffins are cooled in the pans until warm, and should be served immediately.
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Chapter Summary
Section 28.1Making 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.
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Chapter Summary
Section 28.2Making 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.
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ReviewReview
Start
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.
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Show Definition
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.
biscuit method método para hacerbizcochos
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Show Definition
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.
blending method método de mezclar
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Show Definition
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.
creaming method método parabatirmanteca
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Show Definition
Batter thin enough to be poured from the mixing bowl.
Mezcla batida lo suficientemente fina como para servirse desde el tazón.
pour batter masa poco espesa
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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.
drop batter masa batida espesa
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Show Definition
Cause dough to lose volume.
Causa que la masa pierda el volumen.
deflate desinflar
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Show Definition
A paper liner that keeps muffins from sticking to the muffin pan.
Base de papel que evita que los panecillos se peguen al molde.
baking cup molde de papel parahornear
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Show Definition
Stretchy and flexible. Flexible.
elastic elástico
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Show Definition
Large, irregular holes in bread.
Agujeros grandes e irregulares en el pan.
tunnels túneles
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Show Definition
Strength. Fuerza.
potency potencia
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Show Definition
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.
streusel streusel
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Show Definition
The sides of a muffin. Los lados de un panqué.
walls paredes
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Show Definition
A secondary flavor that comes after the main flavor has subsided.
Un sabor que viene después de que el sabor principal ha pasado.
aftertaste sabor secundario
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Show Definition
Texture. Textura.
consistency consistencia
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Show Definition
Dividing. División.
separation separación
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Show Definition
Wanted. Lo que uno quiere.
desired deseado
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Show Definition
To go down in quality; to become worse in value.
Bajar la calidad; tener menos valor.
deteriorate deteriorarse
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