In our lab today we separated into four different groups to prepare different types of quick breads. The quick breads we decided to make were popovers, muffins, biscuits, and different flour variations for both the muffins and biscuits. Before we began preparing these dishes, we discussed what needed to be prepared first and the proper way to prepare them for the short amount of time that we would have to work with. Working with instructions provided, each group was asked to prepare a variation of muffins, biscuits, and popovers. Once all the food had been prepared, we sampled each variation and gave a sensory evaluation.
Being in group three, we prepared a batch of oil biscuits, whole wheat flour muffins and chemical leaveners for a different batch of muffins. While my partner began work on the biscuits I began work on our first batch of whole wheat flour muffins. Once everything was measured out, we combined them into one bowl and I began mixing. My partner took samples of the mixture after every few stirs, until we had three samples of under mixed, thoroughly mixed and over mixed. Finally, we placed the biscuits and the first variation of muffins into the oven to cook for twelve minutes for the biscuits and nineteen minutes for the muffins. …show more content…
I prepared the baking soda, and buttermilk muffins, while she prepared the half teaspoon variation of our muffin recipe. After we both had three samples of the mixtures after the same amount of strokes as before: four strokes, fourteen strokes, thirty eight strokes and seventy strokes. Once our first muffins and biscuits were done, we placed our second and third batch of muffins into the oven. My partner began work on the dishes and I dried and put them away, while waiting for the muffins to