2.05hh Quick Bread Listening Guide

1. 2.05HH Quick bread Listening Guide
LISTENING GUIDE FOR QUICK BREADS
Student Directions: As the teacher explains the recipe and procedures for making biscuits, muffins,
and other quick breads, compare ingredients, methods, and effect of each ingredient. Complete the
following Listening Guide.
WHAT IS A QUICK BREAD?___________________________________________
INGREDIENTS USED FUNCTION OF INGREDIENTS
EXAMPLES & METHODS OF DIFFERENT TYPES OF QUICK BREADS
Record important information about Cutting/preparation, Mixing, Cooking methods below:
PREPARATION MIXING COOKING
BISCUITS
MUFFINS
PANCAKES
1. What are the characteristics of a high quality quick bread?
7045 Foods I Unit A-Food Preparation, Processes and Methods Summer 2010 Version 2 75
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2. 2.05HH Quick bread Listening Guide (page 2)
BISCUITS
MUFFINS
PANCAKES
1. What is important to always remember when making any type of bread or cake?
2. Why is it important to preheat the oven when making breads?
3. What is a leavening agent?
4. What does it mean to “knead the dough” in a recipe?
5. Do all biscuits have to be rolled out? Why or why not?
6. What important cooking principle changes based on the size of the pan used when making quick
breads?
7. What cooking principle must be followed when using a dark-coated pan?
8. What ingredients can be added to quick breads to change the flavor?
9. Do all recipes require the flour to be sifted?
10. What kinds of flour can be used to make quick breads?
11. What are other quick breads that can be prepared and eaten?
12. What are examples of non-quick breads?
13. List other notes that are important to remember about quick breads such as equipment used,
procedures, etc. on the back of this page.
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