Quick Breads Reflection

Over the course of this unit we learned about different Quick Breads and how to make them. A Quick Bread is made from a dough that does not have the living organism of yeast. During this unit we worked on: pancakes, biscuits, crepes, scones and muffins. Each class we either came in with a recipe for our group, or were assigned a recipe to make for that particular period. At the start we made basic recipes, such as pancakes, but as our knowledge and skill improved we made more complex recipes. The most challenging part of the class was being able to procure a finished product by the end of the period. Another challenge was communicating clearly with all the other members in my group. We had to do our part but when there was some miscommunication it slowed us down, making it harder to finish in time. During this Quick Breads unit we also learned different techniques, some of which included: beat, knead, whisk, fold and cut in. In each recipe we used at least one of these techniques. The techniques that we used most were: whisk, and cut in. These techniques are used in many recipes that involve dough. To whisk is to simply stir the mixture until it is combined to a certain point. Cutting in is when you cut the butter into the dry mixture without totally combining them. Overall, this unit taught us that many doughs do not require yeast, and it also gave us a good basic understanding of tools and techniques used in baking. Elliott B.