BREADS AND VARIETIES
• TWO CATEGORIES OF BREADS
1. Yeast Breads – is made by
addition of yeast to leaven the
dough. A fermentation process is
involved where carbon dioxide is
produced which makes the dough
rise and become porous.
2. Quick Breads – use a kind of
leavening that makes the batter or
dough rise quickly. These leavening
agents are baking powder, baking
soda, and something egg. Baking
powder and baking soda react with
other ingredients in bread to form
carbon dioxide bubbles in batter or
dough.
2 divisions of Quick Breads
1. Batter Breads 2. Dough Breads
- includes muffins, pancakes, - include biscuits and
and waffles. dumplings.
Kinds of Batter
1. Pour Batter – This has more
liquid, it can be poured in a
mixing bowl.
e.g. batters for pancakes, waffles
3. Soft Dough – this dough has less
moisture and stiff enough to be
2. Drop Batter molded or shaped on a board.
- this batter has less moisture e.g doughnut and biscuit
and thick enough to be lifted from
the mixing bowl with a spoon and
dropped into the baking pan.
e.g batter for muffins, biscuits
 COOKIES AND BISCUITS
Biscuit In America, biscuit are called
comes from the French, bis cracker, in Italy, dulci, describes
meaning “twice” and cuit meaning biscuits and cakes and Spanish fro
“cooked” or “twiced cooked” sweet biscuit is galleta.
It was a staple or the diet of many
armies, sailors, travelers and
adventures about two centuries
ago. It is a light, dry and resistant
to spoilage.
3 Categories of Biscuits
1 . Drop cookies
- the dough is dropped from a
spoon onto a baking tray and then
baked.
2. Rolled Cookies
- the dough is dropped into a
thick sheet, cut with a sharp knife
and then baked.
3. Sheet or molded cookies
- the dough is cut, pressed or flattened
using different cookies cutters or molds
Petit Fours
“little fair” a small biscuit(cookies) and
small cakes which are often iced or glazed
with colored icing and are often served
with tea. Refrigerated cookies are made
from prepared mixed cookie batter which
is usually refrigerated before cooking.