4 - H M E M B E R M A N U A L BREAD BAKING BASICS COOPERATIVE EXTENSION EM4759 CONTENTS Common Sections in Lesson Units Introduction Meeting Topics Recipes Meeting Activities Check What You Learned Product Evaluation Unit 1—Get Organized ............................................................................................................... 1 Unit 2—Make Muffins ................................................................................................................ 3 Unit 3—Bake Biscuits .................................................................................................................. 7 Unit 4—Prepare Quick Loaf Breads ........................................................................................ 10 Unit 5—Explore Steam-Leavened Quick Breads .................................................................. 15 Unit 6—Stir up Speedy Convenience Mixes .......................................................................... 18 Unit 7—Learn about Yeast Breads ........................................................................................... 21 Unit 8—Share and Eat ............................................................................................................... 25 Check What Product Lesson Unit Introduction Meeting Topics Recipes Meeting Activities You Learned Evaluation 1—Get Food group review Food safety techniques Measuring practice Kitchen utensil Organized Kitchen utensil identification Definition of “scratch” Abbreviations to know know-how Measuring Skills Experiments to try —Appropriate utensils —Weight of sifted —Flour vs. unsifted flour —Other dry ingredients —Effect of mixing —Liquids cocoa into flour —Shortening (2 methods) 2—Make Muffins Basic muffin Baking safety tips Basic muffins Experiments to try Basic ingredients How do your ingredients —Self-rise —Effects of too much chart muffins Kinds of quick breads —Special kinds mixing measure up? —Pour batters —Adding extra —Drop batters ingredients Muffin —Soft doughs troubleshooters Muffin mixing method 3—Bake Biscuits Biscuit ingredients Understanding Standard biscuits Experiment to try Preparation How do your baking information —Effect of techniques biscuits Buttermilk kneading on measure up? Successful baking biscuits biscuits Biscuit Biscuit mixing method Drop biscuits troubleshooters Hints for Flavored successful biscuits biscuits 4—Prepare Characteristics of Baking terms Banana nut loaf Experiments to try Bread baking How do your quick Quick Loaf quick loaf breads —Leavening agent accomplishments breads Breads Neatness counts Two-corn bread activity measure up? Bread storage (kitchen cleanup —Bread storage reminders) Quick loaf bread Baking language word troubleshooters Creamed mixing puzzle method How leavening agents work —Air —Steam —Carbon Dioxide (baking soda, baking powder, yeast) Check What Product Lesson Unit Introduction Meeting Topics Recipes Meeting Activities You Learned Evaluation 5—Explore Use of air and steam Measurement Perfect popovers Food guide pyramid Questions on How do your Steam- as leavening agents matchup steam-leavened popovers Leavened Personal food profile bread preparation measure up? Quick Breads Description of Guidelines for popovers perfect popovers Consumer experiment Popover to try troubleshooters —Bread & cereal labels 6—Stir Up Introduction to Bread/cereal Master mix Field trips (described Ingredients and Speedy Master Mix nutrition biscuits in leader guide only) nutrients in the Convenience quick bread mix Mixes Quick bread mix Easy-as-a-mix Consumer experiments know-how pizza to try —Compare master Baking pan Pancakes mix with commercial know-how mixes —Compare pancake mixes 7—Learn about Introduction to yeast Safety check No-knead yeast Function of ingredients Yeast word search How do your yeast Yeast Breads breads (electricity, bread and rolls matching breads danger of burns, measure up? Explanation of what danger of falls, Experiment to try yeast is danger of cuts, —Effects of the Yeast bread danger of fire, leavening power of troubleshooters other) yeast Baking yeast breads 8—Share and Activities to share Try a buffet! Project exhibits Eat what you’ve learned Serving others Planning for the fair Bread baking basics wrap-up Record book completion Learning more about bread Nutrients are found Add Variety To Your in all foods. Meals No one food gives you all the nutrients you need to stay healthy. So it is best to eat a variety of different foods every day. Use the Food Guide Pyramid to help you eat better every day. .the Dietary Guidelines way. Start with plenty of Breads, Cereals, Rice, Pasta, Vegetables, and Fruits. Add two to three servings from the Milk group and two to three servings from the Meat group. Go easy on fats, oils, and sweets—the foods in the small tip of the Pyramid. Food Guide Pyramid A Guide to Daily Food Choices KEY Fats, Oils, & Sweets Fat (naturally occurring Sugars USE SPARINGLY and added) (added) These symbols show fat and added sugars in foods. Milk, Yogurt, Meat, Poultry, Fish, & Cheese Group Dry Beans, Eggs, 2–3 SERVINGS & Nuts Group 2–3 SERVINGS Vegetable Fruit Group Group 2–4 SERVINGS 3–5 SERVINGS Bread, Cereal, Rice, & Pasta Group 6–11 SERVINGS UNIT 1—GET ORGANIZED In this project you can learn to make muffins, Keep the kitchen as neat and orderly as biscuits, quickbreads, popovers, cream puffs, and you can while you are working. yeastbreads from "scratch." That means making breads using basic ingredients. You also can learn Keep your hands away from your hair to make bread products using a convenience mix. and face when you are cooking. And you'll learn the secrets of measuring, mixing, and baking for perfect products. Don't use your mixing spoon for tasting foods. Use a separate spoon. Breads are an important food. Breads and other grain products make up one of the food groups in To avoid spreading germs, wash your the Food Guide Pyramid. Other groups are fruits, tasting spoon with soap and water care- vegetables, meat and protein foods, and milk and fully. Or, use another spoon if you must dairy products. Another group, which you should taste again. eat in limited amounts, is fats and sweets. Breads are a part of almost every meal and, along with Leave the kitchen spic and span! other foods, provide the vitamins and minerals for growth and healthy bodies. Do you understand WHY each of these is important? Be prepared to talk about the GRAIN—AN OLD AND IMPORTANT FOOD WHYs at your meeting. Grain was the basic food grown by the first Abbreviations To Know farmers more than 10,000 years ago. Grains are still the most basic crop. Wheat is grown in the See if you can correctly match the abbreviation in largest amount. If you put all the wheat in a the left column with the word in the right column. freight train, the train would go around the world more than 2 times. Rice is the second largest crop. c. teaspoon t. or tsp. ounce Other important grains people use are corn (also T. or tbsp. pint called maize), oats, rice, and barley. When grain oz. cup plants grow, they produce a stalk and seeds. lb. quart When the plants are harvested, the seeds are pt. tablespoon saved for use by people. The stalks can be used qt. pound for animal feed and bedding. Measuring Skills The seeds from grain plants are milled, meaning they are processed so people can use them. For Measure dry ingredients with metal or plastic example, most flour is made from milled wheat; cups. They usually come in a set of 1 cup, 1/2 cup, corn is ground into cornmeal. 1/3 cup, and 1/4 cup. Grain was important to early farmers because it A set of measuring spoons usually has a table- can be stored a long time without spoiling. It can spoon, teaspoon, 1/2 teaspoon, and 1/4 teaspoon. also be used for many different kinds of food. To measure flour, sugar, baking powder, or spices, MEETING TOPICS mound the ingredients in the cup or spoon. Then level off with the straight edge of knife blade or Food Safety Techniques spatula. Read over these safety points and check if you: When a recipe calls for sifted flour, scoop the flour into the sifter, sift onto a sheet of waxed paper. Wash your hands before you begin to cook. Spoon lightly into a measuring cup. Unsifted 1 flour has 1 to 2 tablespoons of flour more than a weigh? Next, sift flour onto a piece of waxed sifted cup of flour. Flour may also be purchased paper. Spoon into a measuring cup, level off, and "pre-sifted." Spoon pre-sifted flour lightly into a weigh. Record the amount here . dry measuring cup, and level it with a straight- Which one has less flour? edged knife or spatula. Sifting Brown sugar is measured by packing it firmly into Try this to see how leavening agents mix with a dry measuring cup. Then level it off. Brown flour. sugar should hold the shape of the cup when emptied from a cup. 1. Add 1 tablespoon cocoa to 1 cup flour. Stir lightly. How does it look? You can see that To measure milk or other liquids, pour them into the cocoa is mixed unevenly. This would a liquid measuring cup. Set the cup on a level affect the quality of your biscuits if the cocoa surface. Check at eye level for accuracy. were baking powder. To measure shortening, pack it firmly into a 2. Sift mixture once. How did the cocoa mix? measuring cup so there are no air spaces. Then level it off. Or measure shortening by weight— 3. Sift again. Observe. 1/2 pound equals 1 cup. 4. Sift again. Observe. Two sticks of butter or margarine equal 1 cup. One stick is 1/2 cup. Most butter or margarine Kitchen Untensil Know-How show the number of tablespoons