Title: Prepare quick breads.
Course: Culinary Arts I (16052-I) > Section: Exploring Baking Fundamentals

Preparation should include

- defining the term quick bread–bread that does not contain yeast and has a cake-like quality
- naming examples of quick breads (e.g., biscuits, muffins, scones, waffles, pancakes, loaf breads)
- mixing common quick bread ingredients (i.e., flour, liquid, sweetener, salt, fat, binder, leavening agent)
- baking quick breads, following standard procedures.

Process/Skill Questions:

Thinking

- How are quick breads leavened?
- What are three mixing methods used to prepare a quick bread mixture? How does each method affect the finished product?
- What is the purpose of cutting in?

Communication

- What are the differences between muffins and biscuits?
- What is an example of a chemical leavening agent?
- What are the characteristics of properly mixed and baked muffins and biscuits?

Leadership

- What is the difference between baking powder and baking soda?

Management

- What are the characteristics of properly mixed and baked muffins and biscuits?