Commercial Cooking 10, 20, 30

(a)	Define quick breads.
(b)	Discuss leavening agents (e.g., baking soda, baking powder and steam).
(c)	Explain how gluten is developed in quick breads.
(d)	Discuss the importance of properly mixing batter (e.g., tunneling).
(e)	Differentiate the two types of batters (i.e., soft doughs and pour batters).
(f)	Describe the three methods (i.e., muffin, biscuit and creaming) of creating quick breads.
(g)	Create quick breads, using each of the three methods: muffin (e.g., banana bread, cornbread, popovers, dumplings, muffins and pancakes); biscuit (e.g., buttermilk, cheddar, herb, bannock and scones); and, creaming (e.g., biscuits, banana bread and loaves).
(h)	Compare muffins made using the biscuit method and muffins made using the muffin method.
(i)	Develop criteria to assess created quick breads.
(j)	Demonstrate safe and proper use of bakeshop tools and equipment.
(k)	Demonstrate food safety standards when preparing, serving and storing quick breads.