CHAPTER 43 CHAPTER 43 Chapter Overview Introduce the Chapter Quick & Yeast Breads In this chapter, students learn about the two major types of breads: quick breads and yeast breads. Students explore the methods for leavening quick breads and yeast breads, exam- ine the two different methods used to make quick bread bat- ter, and learn about the fi ve basic categories of yeast breads. Build Background Ask students to brainstorm and list as many different types of breads as they can. Ask vol- unteers to share some of their answers with the class and explain whether they think the bread is a quick bread or a yeast bread. Then, ask students: Based on what you know about yeasts, what do you think is the difference between the two types of bread? Activate Prior Explore Writing Knowledge Editorial the Photo Activity Caption Answer Nutrients read Ban Imagine that you have a friend who found in bread include carbo- Bhas decided to stop eating bread in order to help hydrates and dietary fi ber. maintain a healthy weight. Write an editorial for the Discussion Ask students: school newspaper in response to this approach to What is your favorite type of weight loss. An editorial is a newspaper column that bread? What qualities make this gives an author’s opinion or perspective on a topic bread your favorite? (Answers without using the first person. will vary, but may include: fl a- vor, appearance, texture.) Writing Tips Follow these steps to write an editorial: ● Analyze and interpret information, and express your perspective. Activate Prior ● Do not write in the first person. Knowledge ● If possible, strengthen your perspective with data Explore The Photo There are two main types of bread. What Writing Activity and statistics. nutrients are found in bread? Editorial 666 Unit 9 The Art of Baking This activity prompts students to write an editorial for the school newspaper in response CLASSROOM Solutions to a bread ban. Editorials will vary as students may agree Print Resources Technology Resources or disagree with the ban. Student Edition Editorials should address the Presentation Plus! provides visual Teacher Wraparound Edition teaching aids for every section. value, or lack thereof, of mak- Student Activity Workbook ing and consuming bread and, Online Learning Center includes resources Student Activity Workbook Teacher and activities for students and teachers. if possible, use supportive Annotated Edition data and statistics. TeacherWorks Plus is an electronic lesson planner that provides instant access to complete teacher 666 resources in one convenient package. Reading Guide CHAPTER 43 Before You Read Preview Think about the role that bread plays in your diet. Then skim FOCUS through the chapter and consider what ingredients and methods are used to make it. Bell Ringer Activity Academic Read to Learn Comparing Quality Key Concepts Standards Ask students to think about ● Describe methods for making quick breads. the similarities and diff er- ● Describe methods for making yeast breads. English Language Arts ences between the quality of homemade or bakery bread Main Idea NCTE 12 Use language to and prepackaged bread that D The two major types of breads are yeast breads and quick achieve individual purposes. you might fi nd in the super- breads, which are prepared using different methods. Mathematics market. Ask students: How Content Vocabulary NCTM Number and do the breads compare in Operations Compute flu- terms of smell, feel, texture, You will find definitions for these words in the glossary at the ently and make reasonable back of this book. estimates. and taste? Then ask students: ■ quick bread ■ drop biscuit Where would you prefer to Science ■ muffin method ■ yeast bread N get bread and why? ■ biscuit method ■ fermentation NSES B Develop an under- C ■ cut in ■ conventional method standing of chemical reactions. L B ■ rolled biscuit ■ quick-mix method Social Studies Preteaching ■ knead ■ score NCSS VIII B Science, Vocabulary Technology, and Society Academic Vocabulary Make judgments about how Have students write their own You will find these words in your reading and on your tests. Use science and technology can defi nition for each content and the glossary to look up their definitions if necessary. transform the physical world academic vocabulary term. ● symmetrical and human society. ● pliable Graphic Organizer NCTE National Council of The graphic organizer is Graphic Organizer Teachers of English also on the TeacherWorks CD. Use a graphic organizer like the one below to note how yeast NCTM National Council of Teachers of Mathematics (The cause cell that explains causes bread to rise, to form more gluten, and to be more how bread rises should note flavorful. NSES National Science Education Standards that yeast produces alcohol NCSS National Council for and carbon dioxide gas in a CAUSE EFFECT the Social Studies process called fermentation, and that the gas leavens the bread, or causes it to rise. The cause cell that explains how bread forms more glu- ten should note that gas in the bread moves protein and water molecules, which enables them to form more Graphic Organizer Go to this book’s gluten. The cause cell that Online Learning Center at glencoe.com explains how bread gets fl avor to print out this graphic organizer. should note that fermenta- tion creates by-products such Chapter 43 Quick & Yeast Breads 667 as alcohols, amino acids, and fatty acids that add fl avor.) N NCLB connects Reading Guide C L academic correlations B to book content. Before You Read Point out to students that quick breads D Develop Concepts are made with leavening agents that allow Main Idea Discuss the main idea with stu- immediate baking. Yeast breads, on the other dents. Ask students: Which type of bread do hand, are leavened with yeast and must be you think is more economical—quick breads kneaded and allowed to rise before baking. or yeast breads? (Students may say that quick breads are more economical because of their method of preparation. Quick breads allow you to create fresh, homemade bread in less time.) 667 Making Quick CHAPTER 43 Breads Changing Portion Breads come in two major types: quick Size breads, such as biscuits and muffins, and yeast Sylvia has a new recipe for blueberry muffins that TEACH she would like to try. The recipe yields 8 large muf- breads, such as sandwich breads. A quick fins, but Sylvia prefers to use her mini-muffin bak- bread is a bread leavened by agents that allow ing pan to make 24 smaller muffins. If the recipe Discussion Starter speedy baking, such as air, steam, baking soda, indicates that a large muffin has 383 calories and Is That a Quick Bread? Write and baking powder. 16.1 grams of fat, how many calories and fat grams the following breads on the Two basic mixing methods are used for will each smaller-sized muffins have? board: bagel, coffee cake, quick bread batter: the muffin method and the Math Concept Multi-Step Problems Think powder biscuit, pancake. Ask biscuit method. through the steps before you start. If you calculate students: Can you distinguish the calories and fat grams for all muffins combined, between quick breads and yeast Muffin Method you can then divide by 24 to find the per-muffin breads based on appearance amounts. muffin method alone? Which of these breads The is a method of making Starting Hint Determine the total calories in a is not a quick bread? What fac- quick breads in which liquid ingredients are batch of muffins by multiplying 383 by 8. All of the smaller muffins combined will have this same tors did you consider in making lightly mixed into dry ingredients to create a batter with a slightly coarse yet tender texture. number of total calories. Divide by 24 to find the a decision? (Students may say calories per small muffin. Perform similar calcula- you cannot distinguish between Use the muffin method to make a pour batter tions to find fat grams in the smaller muffins. or a drop batter for pancakes, muffins, some a quick bread and yeast bread Appendix For math help, go to the Math based on appearance. The bagel coffeecakes, fruit and nut loaves, and a soft Appendix at the back of the book. cornbread casserole called spoon bread. is not a quick bread, it is a yeast N bread. This can be determined The challenge with the muffin method is to NCTM Number and Operations Compute fluently and C by reading the recipe, or know- avoid over mixing. Recipes that use the muffin make reasonable estimates. L B ing how each food is prepared. method contain little fat, so beating the ingre- Students may say that they dients produces a chewy, heavy texture. Muf- know that coffee cake, powder fins end up with air spaces, or tunnels, on the biscuits, and pancakes do not inside and peaks on top. need time to rise or require To get a tender texture, follow these steps: For muffins or bread, gently spoon the bat- kneading in their preparation 1. Measure ingredients. Measure all ingredi- ter into greased muffin tins or loaf pans. You because they are not made with ents accurately. can also line muffin pans with paper baking cups. Fill cups no more than two-thirds full to yeast.) 2. Mix the dry ingredients. Sift the dry ingre- avoid overflows. dients together in a mixing bowl. If you are For pancakes, pour small amounts of the U Universal Access using whole-grain flour, blend ingredients batter onto a hot, greased skillet or griddle, thoroughly with a spoon or whisk instead. Interpersonal making a few at a time. Bake waffles in a waf- Learners 3. Mix the liquid ingredients.