There are two main categories of breads - yeast breads which use yeast as a leavening agent and involve fermentation, and quick breads which use leavening agents like baking powder and soda to make the batter or dough rise quickly. Quick breads can be batter or dough based, with batter breads including muffins, pancakes, and waffles, and dough breads including biscuits and dumplings. Biscuits can be drop, rolled, or sheet/molded cookies, with different preparation methods for each type.
There are two main categories of breads - yeast breads which use yeast as a leavening agent and involve fermentation, and quick breads which use leavening agents like baking powder and soda to make the batter or dough rise quickly. Quick breads can be batter or dough based, with batter breads including muffins, pancakes, and waffles, and dough breads including biscuits and dumplings. Biscuits can be drop, rolled, or sheet/molded cookies, with different preparation methods for each type.
There are two main categories of breads - yeast breads which use yeast as a leavening agent and involve fermentation, and quick breads which use leavening agents like baking powder and soda to make the batter or dough rise quickly. Quick breads can be batter or dough based, with batter breads including muffins, pancakes, and waffles, and dough breads including biscuits and dumplings. Biscuits can be drop, rolled, or sheet/molded cookies, with different preparation methods for each type.
There are two main categories of breads - yeast breads which use yeast as a leavening agent and involve fermentation, and quick breads which use leavening agents like baking powder and soda to make the batter or dough rise quickly. Quick breads can be batter or dough based, with batter breads including muffins, pancakes, and waffles, and dough breads including biscuits and dumplings. Biscuits can be drop, rolled, or sheet/molded cookies, with different preparation methods for each type.
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BREADS AND VARIETIES
• TWO CATEGORIES OF BREADS
1. Yeast Breads – is made by 2. Quick Breads – use a kind of addition of yeast to leaven the leavening that makes the batter or dough. A fermentation process is dough rise quickly. These leavening involved where carbon dioxide is agents are baking powder, baking produced which makes the dough soda, and something egg. Baking rise and become porous. powder and baking soda react with other ingredients in bread to form carbon dioxide bubbles in batter or dough. 2 divisions of Quick Breads 1. Batter Breads 2. Dough Breads - includes muffins, pancakes, - include biscuits and and waffles. dumplings. Kinds of Batter 1. Pour Batter – This has more liquid, it can be poured in a mixing bowl. e.g. batters for pancakes, waffles 3. Soft Dough – this dough has less moisture and stiff enough to be 2. Drop Batter molded or shaped on a board. - this batter has less moisture e.g doughnut and biscuit and thick enough to be lifted from the mixing bowl with a spoon and dropped into the baking pan. e.g batter for muffins, biscuits COOKIES AND BISCUITS Biscuit In America, biscuit are called comes from the French, bis cracker, in Italy, dulci, describes meaning “twice” and cuit meaning biscuits and cakes and Spanish fro “cooked” or “twiced cooked” sweet biscuit is galleta. It was a staple or the diet of many armies, sailors, travelers and adventures about two centuries ago. It is a light, dry and resistant to spoilage. 3 Categories of Biscuits 1 . Drop cookies 3. Sheet or molded cookies - the dough is cut, pressed or flattened - the dough is dropped from a using different cookies cutters or molds spoon onto a baking tray and then baked. Petit Fours “little fair” a small biscuit(cookies) and 2. Rolled Cookies small cakes which are often iced or glazed with colored icing and are often served - the dough is dropped into a with tea. Refrigerated cookies are made thick sheet, cut with a sharp knife from prepared mixed cookie batter which and then baked. is usually refrigerated before cooking.