Prepare quick breads.

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?