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100
What is baked dough made of?
Flour, water, and yeast.
100
What is the straight dough method?
It is combing all ingredients into the mixing bowl and mix.
100
What is the Modified Straight Dough Method?
Modified to ensure even distripution.
100
What is Punching?
It is a method of deflating the dough.
100
What is Benching?
Rounded portions of dough are allowed to rest on the bench for 10 to 15 minutes.
200
What is Gluten?
Gluten is proteins present in wheat flour.
200
What is a lean dough?
A lean dough is one that is low in fat and sugar.
200
Whats the steps in Yeast dough production?
1. Scaling ingredients 2. Mixing 3. Fermentation 4. Punching 5. Scaling 6. Rounding 7. Benching 8. Makeup and Panning 9. Proofing 10. Baking 11. Cooling 12. Storing
200
What happens to dough that ferments too long or to high of temperature?
It will become sticky, hard to work, and slightly sour.
200
What does proofing do?
Increases the volume of the shaped dough.
300
What is Shortening?
Any fat used in baking.
300
Name 3 purposes for mixing yeast doughs?
To combine all ingredients. To distribute the yeast evenly. To develop gluten.
300
What is Fermentation?
When yeast acts on the sugars and starches in the dough to produce carbon dioxide.
300
What is the procedure of Punching?
Pull up the dough on all sides, fold over the center, and press down. Then turn the dough upside down in the bowl.
300
What do bilsters on the crust mean?
To much liquid Improper fermentation Improper shaping of loaves
400
What is Staling?
It is the change in texture and aroma of baked goods.
400
What are the different rolled in doughs?
Non sweet and sweet.
400
What happens to Gluten during Fermentation?
It becomes more smoother and more elastic.
400
What does rounding do?
Simplifies later shaping of the dough and also helps retain gases produced by the yeast.
400
What does overproofing cause?
Results in coarse texture, and loss of flavour.
500
What do gases need in order to escape?
Gluten or egg protein.
500
What is rich dough?
Those that contain higher proportions of fat, sugar and sometimes eggs.
500
What are the only ingredients may be measure by volume?
Water, Milk, and Eggs
500
What are the causes in poor shape of the bread?
Too much liquid Improper molding or makeup Improper proofing To much steam in the oven
500
What do you do to avoid spliting during baking?
Place the seam centered on the bottom.
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