TAILIEUCHUNG - Lecture Professional cooking (7/E): Chapter 31 - Gisslen

Lecture Professional cooking (6/e): Chapter 31 - Quick breads. After reading the material in this chapter, you should be able to: Prepare baking powder biscuits and variations; prepare muffins, loaf breads, coffee cakes, and corn breads; prepare popovers;. | Chapter 31 Quick Breads Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved Mixing and Production Methods Dough mixtures for quick breads are generally of two types: Soft doughs Used for biscuits Rolled out and cut into desired shapes Mixed by the biscuit method Batters Pour batter: Liquid enough to poured Drop batter: Thicker and drops from a spoon in lumps Types of dough Mixing and Production Methods Only slight gluten development is desired in most quick breads. Muffin, loaf bread, and pancake batters are mixed as little as possible. Biscuit dough is often lightly kneaded, enough to develop some flakiness but not enough to toughen the product. Chemical leavening agents do not create the same kind of textures that yeast does. Popovers are the exception among quick breads because they require significant gluten development. They are made with a thin batter and leavened by steam only. Gluten Development in Quick Breads Mixing and Production Methods .

• Ẩm thực
• Professional cooking
• Lecture Professional cooking
• Cooking skill
• Cooking methods
• Quick breads
• Production methods
• Basic cooking principles
• Cooking times
• Moist heat cooking methods
• Cooking vegetables
• Cook vegetables by boiling
• Vegetarian diets
• Cooking for vegetarian diets
• Understanding fish
• Cooking fish
• Cooking fat
• Understanding potatoes
• Cooking potatoes
• Dried legumes
• Cooking legumes
• Cooking meats
• Cook meats by roasting
• Cook meats by baking
• Cook meats by broiling
• Baking fish
• Moist baking
• Cooking poultry
• Game birds
• Muscle tissue
• Cooking equipment
• Steam equipment
• Professional kitchen