Grains Unit 1

Nutrients

Carbohydrates (energy), Vitamins (metabolism), Minerals (prevents anemia + good bones), Fiber (digestive track)

Flour

Creates Structure

Liquids

Binds flour structure

Natural Leavening Agents

Air, Steam, Yeast

Unnatural Leavening Agents

Baking Soda and Baking Powder

Fats

Butter, Fat, Margarine, Oil, provides rich taste and tenderness

Eggs

Flavor, richness, tenderness, bind ingredients

Sweeteners

Flavor and color

Muffin Method of Mixing

Dry ingredients, Wet ingredients, Mix

Biscuit Method of Mixing

Dry ingredients, Fats, Wet ingredients, kneed

Yeast Bread Method

Wake up yeast, Combine with other ingredients, Mix + kneed, shape

Pour Batter

1 Liquid : 1 Dry (pancakes, waffles)

Drop Batter

1 Liquid : 2 Dry (muffins, cookies)

Soft Dough

1 Liquid : 3 Dry (biscuits)

Tough Dough

1 Liquid : 4 Dry (pie crust, pizza)

Dry Ingredients

Dry measuring cups, leveling off

Liquid Ingredients

Liquid Measuring cup

Small amounts

Measuring spoons