Quick breads Word Scramble
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| Question | Answer |
| Examples of quick breads | Waffles, Biscuits,Pancakes, muffins, cornbread |
| Main nutrients in quick breads | Carbohydrates, thiamine, riboflavin, niacin, iron |
| Types of bread mixtures | Pour batter, drop batter, soft dough |
| What happens when muffins are overmixed? | Too much gluten will develop causing toughness and long, narrow tunnels in the muffins |
| Types of finishes for quick breads | Washes, icings, syrup glazes, dry coatings |
| An unbaked mixture of ingredients that ia thin enough to be scooped, spooned or poured | Batter |
| Small round forms of quick breads often made with baking powder as a source of leavening | Biscuits |
| The degree of density of a mixture or its thickness or thinness | Consistency |
| Method of mixing fat and sugar that adds air to the mixture and helps make the product light and fluffy | Creaming |
| To distribute shortening into dry ingredients in small particles by using a chopping motion | Cut-in |
| A quick bread that is baked in a loaf pan | Loaf quick bread |
| Small individual quick breads made from a batter and baked in a cup-shaped pan | Muffins |
| A mixing method in which shortening is cut into the dry ingredients to help make the product flaky | Pastry method |
| Puffed up individual quick breads that are leavened primarily by the natural action of steam | Popovers |
| Varieties of quick bread products that are simple and quick to prepare, and that do not use yeast as a source of leavening action | Quick breads |
| Contains gluten which forms structure or backbone or bread | Flour |
| Gives tenderness and aids in browning | Fat/Shortening |
| Dissolves the dry ingredients and provides leavening as it is converted to steam | Liquid |
| Enables the quick bread to rise and become light and porous | Leavening |
Created by:
mlbevins
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