Skip to main content

Quick Breads


Quick bread mixing methods are basic baking techniques that every beginning baker needs to master.

Prior to teaching the Quick Bread Unit, I take time to teach baking ingredients and how they all work together. (I will share this in another post)

When teaching this unit I follow this unit plan:

*Participation Lab: Is a lab that is for student practice and learning. This lab is not weighted as high as a practical lab.

Day 1: Quick Bread Lecture and Notetaker (Demo Biscuit Method)
Day 2: Biscuit Method Lab (Participation Labs)
Day 3: Watch Alton Brown Demo/ Muffin Method Lab (Participation Labs)
Copy and paste this URL in to your address bar. This is Alton Brown Teaching the Steps to the Muffin Method
http://www.foodnetwork.com/videos/altons-blueberry-muffins-0170349.html  
I had to you FireFox to get the videos to work. 
Day 4: Creaming Method Lab (Participation Labs)
Day 5: Quick Bread Test/ Quick Bread Practical Lab (Tested Lab)

Biscuit Method

Muffin Method


Creaming Method


As a homework assignment have your students my timelapse videos at home. They really seem to like to do this!!!!




Quizlet Review: https://quizlet.com/_1yz42l (copy and paste)

https://www.teacherspayteachers.com/Store/Teachingculinary101 

Comments

Post a Comment

Popular posts from this blog

Yeast Bread Mixing Methods

Yeast Bread Mixing Methods Straight Dough Method is a one step mixing method in which all the dry ingredients such as flour, sugar, salt and yeast are mixed, and then wet ingredients such water and eggs are added. All the ingredients are then mixed straight to dough. It is the easiest of all yeast bread mixing methods. Sponge and dough is a two-step bread mixing process. The first step in this method is making the sponge which consists of a certain amount of flour, yeast and water. This mixture is allowed to ferment. The second step is adding the sponge to the rest of the ingredients to form the final dough. Old Dough Leavening aka Mother Dough or Preferments is exactly what it sounds like, a piece dough from a previous batch of dough is held back and used to help leaven the new loaf. This type of leavening with give more complex flavors because the old dough has been developing stronger fermenting flavors. Sourdough (Preferment) is a “natural leavener” it is made...
Post a Comment
Read more

Kneading!!!

Kneading Techniques “Working the Dough” Kneading is one of the most known terms in baking, but do you really understand its importance.  Could you recognize if you have a well kneaded product? Do you know the different kneading techniques? Do you know how to test if you have kneaded well enough? When I set out to create my lesson plans over baking, I could answer a few of those questions listed above. I had an idea about what I was looking for, but I did not know half of the information that I kneaded to know. So as I researched, I found information that I think all teachers, students, and aspiring bakers need to know.  Why Knead Kneading develops a gluten network (net) As flour is hydrated gluten strengthens and adds to the structure of the dough. Gluten helps to bind the dough together and helps it keep from falling apart during baking Gluten creates a net in the bread product that captures carbon dioxide produced by yeast. ...
Post a Comment
Read more

Baking

Baking Bread At this point in the bread making process you have mixed, kneaded, fermented, portioned, rounded, shaped, rested, and tested your final proof. NOW you are ready for the oven!!! Hold on!!!! Let’s discuss a few things before our products gets into the oven. Number 1: Make sure your oven is preheated . Yeast reacts to heat. If your oven is cool when your product goes in you will not get the oven spring reaction that you would like. Number 2: “ GLAZING OR WASHING” is the process of brushing your product with a number of ingredients to get a desired color and texture. Whole  Egg Wash Brushed over bread product to promote browning and create a glossy shine. The egg is mixed with water and or milk. It can be used whole, just yolk, or just white. It can also be mixed with a little salt. Will be added before baking Milk Wash Makes a golden crust, but is not very shiny. Only use this before baking not after. Salt Water Wash Makes for a ch...
Post a Comment
Read more