28 Quick Breads

Quick bread characteristics include a bread or cake-like texture. There are basic ingredients in all quick breads; the proportion of ingredients to each other determines the product being made. Quick breads can be prepared using one of three methods: the biscuit method, the blending method, and the creaming method. The biscuit method is used to make dough products such as biscuits or scones. To meet the standards of quality, biscuits should be golden brown, flaky, and have a good flavor.

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.

  • pdf version of Unit 6, Chapter 28
  • (Glencoe/McGraw Hill, Culinary Essentials, 2010, ISBN: 978-0-07-888359-0)
  • Note Taking Worksheet
  • Reading Comprehension Activity Sheet
  • Graphic Organizer
  • Practice Quiz
  • Check your answers after you read
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    Tony Ferguson,
    Sep 4, 2011, 7:34 AM
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    Tony Ferguson,
    Sep 4, 2011, 7:34 AM
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    Tony Ferguson,
    Sep 4, 2011, 7:34 AM
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