Lesson Plan # 32 Food Preparation, Quick Breads & Cookies January 1999 Lesson Objectives Be able to explain the different types of quick breads and cookies. Describe the methods used to prepare such foods. Quick Breads Composed of pancakes, cornbread, waffles, muffins, biscuits, dumplings, hushpuppies, and fritters. Quick breads are leavened with either baking powder or baking soda. Should Always be served HOT! Batters & Dough's Two Major Classifications ¶ Soft Batters. Which can be subdivided into pour batters, such as pancakes, and drop batters, such as muffins. Rollout Dough's. Soft dough's such as baking powder biscuits and stiff dough's such as cake doughnuts Ingredients Used Flour: General purpose is used rather than bread flour. Liquids: Nonfat dry milk is specified in recipes. Leavening: Baking powder is the chemical leaving agent used in most AFRS quick breads. Fat: General purpose shortening is used to produce soft crumb and aid in browning. Eggs: An important ingredient that adds flavor, color and palatability. Other Ingredients: Includes salt, spices, grated, whole, or chopped fruit or nuts, seeds, cereals such as oats, & bran. Characteristics of a good product. Recipe card D-G-5 Color: Uniform golden brown color. Shape & Size: Volume is at least twice the size of the unbaked product. Uniform in shape and size. Crust: Tender and moderately smooth. No excess flour. Texture: Moist, tender and flaky crumb with a medium fine grain. Flavor: Pleasing, well-blended flavor without bitterness. Cookies Cookies have the same basic ingredients and the methods for mixing them are the same. However, the proportion of ingredients and the methods of forming and baking are different. Three types of cookies in the AFRS Sliced Cookies: Stiff cookie dough's are formed into rolls and sliced. Dropped Cookies: Made from a soft dough which is dropped onto sheet pans from a spoon, small scoop or pastry bag. Bar Cookies: May be formed from rolls of dough flattened after they are placed on the sheet pan, or the dough may be spread into the pans and cut after baking Factors that affect quality of the finished product. Mixing: For best results follow the specific directions given on the AFRS recipes and guideline cards on when and how to add ingredients. Panning: Some recipes require a greased pan and others do not. Follow specific instructions on AFRS cards to allow for the dough to spread during baking. Baking: Bake according to temperatures on AFRS. Are you using a convection oven? Some recipes call for lowering the temperature 50deg. Allow pans to cool between batches. Cooling : Remove from sheet pan after baking. If left on hot pans cookies will continue to cook. Review ¶ What leavening agents are used in Quick Breads? What are the two major classifications of batters and / or dough's used in quick breads? What are the sub-classifications of each? What is the purpose of fat in the ingredients used? What recipe card can you find the characteristics of a good quick bread product? What are the three types of cookies in the AFRS? What must be done when using a convection oven in baking?