Grains What makes whole grains different from white breads?
Make ½ of your grains whole
1 slice of bread (1 oz.); 1 oz. dry pasta or rice; ½ cup cooked rice, pasta, or cooked cereal; 1 small bran muffin (1 oz.); 1 cup ready-to-eat cereal flakes; 6-inch flour tortilla (1 oz.); 1 pancake; or 1 mini bagel.
There are 3 parts
Bran-outer layers which provide the B vitamins, iron, protein, and fiber.
Endosperm-white starchy inner part which provides carbohydrates and protein.
Germ-part from which new plants will grow which provide the B vitamins (niacin, riboflavin, and thiamin)
White breads
The bran and germ are removed to make white flour and refined cereals.
-flour is enriched with vitamins and iron -cereals add iron and the B vitamins
Cereals
Types: cooked and uncookedGuides for buying
-buy by weight -buy larger box -uncooked, unsweetened are cheaper -check ingredients
Pasta
1. Types: spaghetti, macaroni, noodles 2. Made from durum wheat, high in a protein
that helps them keep their shape in cooking
Guides to cooking: bring salted water to a boil; add pasta and cook; rinse before serving
QUICK BREADS: flour mixtures baked in the oven, on a griddle, or deep fat fried
Types of Quick Breads -pancakes -muffins -waffles -biscuits -popovers -coffee cakes
Pasta matching activity
Turn to page 455 in book and sort pastas, Draw an egg noodle
And manicotti And Linguini when finished work on book questions from yesterday
Flour
Types: all-purpose, cake, self-rising Purpose: structure; gluten-protein
that hardens when cooked
Baking powder/soda/air/steam/leavenings Make baked goods increase in
volume Gives light, porous texture
In your lab group see if you can identify the photos below in three groups: drop, pour, and soft dough
Write this down on a piece of paper
MuffinsDoughnuts
Crepes
Fritters
Coffee Cake
Biscuits
Pancakes
Scones
What are quick breads?
Quick breads are food products which contain the same basic ingredients
The proportion of the ingredients and the mixing method determine the end product.
Why do we call them QUICK breads?
Quick Breads rise faster than yeast breads because of the type of
leavening agent used.
* Leavening agents are ingredients that produce gases in batters and doughs. These gases make baked products
rise.
Baking Soda
Baking soda has a bitter taste unless the recipe contains a food acid.
ex. Yogurt, buttermilk, sour cream.
Breads are considered a good source of “B” vitamins
Vitamin B1Thiamine
Vitamin B2Riboflavin
Vitamin B3Niacin
Vitamin B5Pantothenic acid
Vitamin B6Pyridoxine
Vitamin B7Biotin
Vitamin B9Folic acid
VitaminB12Cyanocobalamin
Pans
Pancakes are made on a coated griddle
Waffles are made in a coated waffle iron
Crepes are made in a coated omelet pan
How to tell if the pan is preheated
Test preheated pan for readiness by dropping a few drops of water on the pan, if water sizzles, pan is hot.
Cooking Crepes Crepes are made by pouring batter
into pan then swirling to a thin pancake, covering pan.
The term “set” refers to batters that have been heated to the point of cooked- no longer shiny
Cooking Pancakes Pour pancake batter onto preheated griddle,
pouring in the center of each circle.
Grease pan when preheating
Cook on Medium heat
Turn pancake ONLY when bubbles come to the surface and break
Lifting or checking pancakes for doneness results in dry, overcooked, dense, tough product.
Once pancakes are turned over, cook only for a short time, until brown
Pancakes should be served immediately or stored in a refrigerator or freezer between layers of waxed paper.
Cooking Waffles Waffle batter is thicker than pancake batter,
less liquid and more flour.
Place a ladle full of batter in the center of the waffle iron.
Waffles are done when steam slows down and edges are lightly brown.
Use a coated spatula to help remove the waffle away from the iron when done cooking.
Now that you know how each type of quick bread is categorized go back to your original prediction for the beginning of class and see if you were correct.
If you weren’t correct fix your answers so that they are correct.
The muffin method of mixing has two basic steps
Mix all dry ingredients in one bowl
Mix all liquid ingredients in another bowl
Combine all ingredients together, stir very lightly only until ingredients are just moistened
The biscuit method of mixing has two basic steps. Mix all dry ingredients
together
Drop in fat (shortening or butter)
Cut in fat with pastry blender to break into small, pea sized pieces
Gently add liquid and toss mixture with a fork
Knead slightly, form dough by rolling or shaping with hands
Quick breads require LITTLE mixing
They should be mixed just until ingredients are moistened.
Over mixing of ingredients causes products that are compact and tough with large tunnels and peaks.