Quick Breads (guided reading), Guide to Good Food. 13th Edition

Today you are reading about quick breads. While reading or after, please fill in the blanks with the best answers regarding the proper selection and storage of baked goods. Quick breads can be made in a short amount of time. This is the opposite of yeast breads. Quick breads include items like muffins, waffles, popovers, and breads leavened with baking powder and baking soda. Quick breads are considered baked products. They differ from cakes, cookies, and pies in how they are prepared and that is why they fall into their own category. Baked goods are sold in a variety of ways and their cost largely depends on how convenient the product is for the consumer or the amount of special ingredients added to the product. Proper storage of baked goods will prolong their shelf life. Keep freshly baked items tightly sealed at room temperature or in the freezer. Refrigerate any cream or custard filled pastry items or items that have this type of frosting. If the dough was purchased as a refrigerator or freezer dough, it should be stored in that location until it is ready to be thawed and used. Complete the rest of the statements that follow based on the reading. Quick breads may be made from batters or doughs. They are classified into 3 categories based on the consistency of the batter the item starts out being. Both batters and doughs are mixtures that start with flour and a liquid. What sets them apart is how much liquid is added to the flour. Batters range in consistency from thin to stiff "liquids". The thinnest is called a pour batter. Use this for pancakes and popovers. The next level up in thickness is a stiff batter; or more commonly known as a drop batter. Use this for muffins and drop biscuits. The last category is a dough. Doughs have a higher proportion of flour to liquid than the other two categories and will be able to be shaped with your hands. It is used to make shortcakes and rolled biscuits. What are the functions of these common ingredients used in quick breads? Match the ingredient to what it does in a quick bread recipe. Flour provides structure leavening agents help make product rise Liquids to moisten or dissolve products oils helps to create flaky crusts in baked goods Eggs Provides elasticity and more structure sugar helps with tenderizing and browning salt adds flavor