North American term used to describe a light and moist baked good that does NOT contain yeast. No time is needed for fermentation or proofing since chemical leaveners are used, hence these are “quick” breads to make.

The term batter and dough are often times used interchangeably. The main difference is that a batter is much more liquid in consistency. The name “batter” comes from the French word batter meaning “to beat”.

Baking soda is a natural compound made from purified sodium bicarbonate. When combined with an acid such as lemon juice or vinegar it produces carbon dioxide.

A mixture of baking soda and one or more acids. With double-acting baking powder, there is a small release of gas upon contact with moisture and a second, stronger release of gas when heat is applied.

Similar mixing method as in pate brisee. The fat is cut into small pieces and mixed with the dry ingredients until the mass resembles coarse cornmeal.

The dry ingredients are mixed together, then the liquid ingredients including liquid fat (oil, melted butter) are mixed in just until incorporated.

Comparable to the mixing method used for many butter cakes. The butter and granulated sugar are first creamed together to incorporate air into the mixture resulting in a cake-like texture.

Exception to quick breads. Made with a thin batter and leavened only by steam from the large amount of eggs in the mixture.

Word derived from either the French word moufflet, meaning soft bread, or from the German word muffe, which is the name for a type of cake. There are two types of muffins: English and American

Yeast dough formed into rounds and cooked on a griddle, toasted, split and buttered.

Quicker to make than the English muffin and easier than biscuits. No kneading, rolling or cutting required. The batter is simply dropped into a well-buttered muffin tin and baked. American muffins are divided into two categories: bread-like and cake-like.

The mixture is fairly lean, (not a lot of sugar or butter) and has a somewhat bread-like texture.

Unlike the bread-like muffin, this mixture is rich in butter and sugar, resulting in a soft cake-like texture.

First consumed in Scotland and closely related to the griddle baked flatbread, known as bannock. Traditionally baked into triangular molds.

Similar to an English muffin, prepared from eggless batter (rather than dough as in a muffin), risen with yeast, and cooked on a griddle, served toasted and buttered.

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Pastry 1A (CSCA)

Quick Breads, Muffins, Scones

Term	Definition
QUICK BREADS	North American term used to describe a light and moist baked good that does NOT contain yeast. No time is needed for fermentation or proofing since chemical leaveners are used, hence these are “quick” breads to make.
BATTER	The term batter and dough are often times used interchangeably. The main difference is that a batter is much more liquid in consistency. The name “batter” comes from the French word batter meaning “to beat”.
BAKING SODA	Baking soda is a natural compound made from purified sodium bicarbonate. When combined with an acid such as lemon juice or vinegar it produces carbon dioxide.
BAKING POWDER	A mixture of baking soda and one or more acids. With double-acting baking powder, there is a small release of gas upon contact with moisture and a second, stronger release of gas when heat is applied.
BISCUIT METHOD	Similar mixing method as in pate brisee. The fat is cut into small pieces and mixed with the dry ingredients until the mass resembles coarse cornmeal.
MUFFIN METHOD	The dry ingredients are mixed together, then the liquid ingredients including liquid fat (oil, melted butter) are mixed in just until incorporated.
CREAMING METHOD	Comparable to the mixing method used for many butter cakes. The butter and granulated sugar are first creamed together to incorporate air into the mixture resulting in a cake-like texture.
POPOVERS	Exception to quick breads. Made with a thin batter and leavened only by steam from the large amount of eggs in the mixture.
MUFFINS	Word derived from either the French word moufflet, meaning soft bread, or from the German word muffe, which is the name for a type of cake. There are two types of muffins: English and American
ENGLISH MUFFIN	Yeast dough formed into rounds and cooked on a griddle, toasted, split and buttered.
AMERICAN MUFFIN	Quicker to make than the English muffin and easier than biscuits. No kneading, rolling or cutting required. The batter is simply dropped into a well-buttered muffin tin and baked. American muffins are divided into two categories: bread-like and cake-like.
BREAD-LIKE MUFFIN	The mixture is fairly lean, (not a lot of sugar or butter) and has a somewhat bread-like texture.
CAKE-LIKE MUFFIN	Unlike the bread-like muffin, this mixture is rich in butter and sugar, resulting in a soft cake-like texture.
SCONES	First consumed in Scotland and closely related to the griddle baked flatbread, known as bannock. Traditionally baked into triangular molds.
CRUMPET	Similar to an English muffin, prepared from eggless batter (rather than dough as in a muffin), risen with yeast, and cooked on a griddle, served toasted and buttered.

Created by: CSCAStudy

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