Food, Nutrition & Wellness ©2010

Chapter 32: Quick and Yeast Breads

Chapter Summaries

Flour, liquid, fat, sugar, salt, eggs, and leavening agents are the basic ingredients in baked goods. Understanding leavening agents and gluten helps make baking successful. Follow recipe instructions for combining ingredients, preparing pans, and baking. Breads fit into three categories: quick breads, yeast breads, and flat breads. Convenience products can save time for homemade bread. Bread and baking ingredients need to be purchased wisely and stored properly.

Content and Academic Vocabulary

Academic Vocabulary
enhance
consistent