Safety and Sanitation
When making ready to eat foods always wear...
gloves
Examples of Laminated Dough's
puff pastry, croissants and danishes
What environment is needed for yeast
Moist, temp between 85-95, high concentration of oxygen
Comes from...
beans of a cacao tree
Straight dough is...
When all ingredients are mixed in during one operation
When walking with something hot always
let people know so they don't bump into you
Why must Dough rest after being folded
to relax the gluten so it wont bounce back when rolled out
What food supply is needed?
Carbohydrates, starch and sugar
edible part of shelled bean is called...
cocoa nibs
Sponge dough is...
a two step bread making method where a pre-ferment called a sponge is created then added into the rest of the ingredients
When using a cutting board...
Place a wet napkin underneath
Fat this is placed in between dough layers in various ways
RIF - roll in fat
___ slows the yeast activity when desired
proofing
The heating, cooling and holding of chocolate at proper temps
tempering
A handcrafted bread using a sourdough starter
artisan bread
Wear closed toe shoes to avoid
burns and cuts
Before each new turn you place dough on bench at ___ angle
a right angle
Forms of yeast
Instant Dry, Compressed/fresh cake, Dry Active
Chocolates with shortest shelf-life
Milk and White
dough that makes a chewy, open crumb and crisp crust bread
lean yeast doughs
When having a drink in the kitchen
make sure it has a closed lid and put under your table
What is the texture of Laminated Dough
Flakey
Converts sugar and starches into
carbon dioxide gas and alchool
Sugar bloom is..
the white grainy coating that appears on the surface of chocolate
A dough that make a softer, tender and rich in flavor bread
rich yeast dough