Instructions
For each category, there will be given a list of websites to go to. You are to visit each website and answer the questions on the worksheet that corresponds with the section you are working on. Some of the websites are videos so make sure you have head phones. This is an individual assignment. The only time you are to talk to friends is when you have a question about the assignment. It should take about two days to finish the assignment.
Quick Breads
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https://www.craftybaking.com/learn/baked-goods/quick-breads
1. What year where quick breads first introduced and why? 2. What was used to make baked goods rise before quick breads were around? 3. What are the basic ingredients in quick breads? 4. Why does the leavening agent have such a large impact on quick breads and what is the leaving agent/s? 5. Quick breads have little gluten structure. How does this impact the quick breads? |
Doughs and Batters
https://www.craftybaking.com/learn/baked-goods/quick-breads/types
6. What are the three main types of batters and doughs? 7. Put the three in order types listed in order of thickest to thinnest. 8. List at least two types of food you can make from each type of batter/dough. |