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100
What is gluten made up of.
Proteins in wheat flour
100
What trapes gas within the dough?
gluten and eggs
100
lean doughs are low in?
fat and sugar
100
What ingredients can be measured by volume?
Water, milk and eggs
100
Name 2 causes of poor volume in bread.
Too much salt Too little yeast Weak flour Under- or overmixing Oven to hot Improper fermantaion or proofing
200
why does bread rise
Gluten strands creat air pockets inside the bread.
200
if all the gases escape the bread it will be...
Heavy
200
Rich doughs contain?
higher proportions of fat, sugar and sometimes eggs.
200
What is fermentation?
the process by which yeast acts on the sugar and starches in the dough to produce carbon dioxide gas and alcohol
200
What makes the crust too dark?
Too much milk or sugar Underfermented Oven temperature to high Baking time too long Insufficient steam at beginning of baking
300
What is the difference between "strong" flour and "weak" flour
Strong flours come from "hard" wheat and have a high protien content. Weak flours come from "soft" wheat and have a low protein content
300
What are 3 ways to prevent staling?
Protection from air Adding moisture retainers into the product Freezing
300
What is the straight dough method?
combine all ingredients in the mixed bowl and mix.
300
If the dough is still sticky what do you do?
Add a little flour
300
What is benching?
Rounded portions of dough are allowed to rest on the bench for 10 to 15 minutes
400
what role does fat play in making breads and cakes?
softens the recipe.
400
Why is the correct cooking temperature important?
If you cook it to high the product will have poor volume or a split crust. If you cook it to low the product may collapse.
400
what are the three main purposes of mixing yeast doughs?
To combine all ingredients into a uniform, smooth dough To distribute the yeast evenly throughout the dough To develop gluten
400
How large is the dough when fermentation is complete?
Double the sizes
400
How do you proof?
Place the panned products in a proof box at 80-95 degrees
500
What does the fat do to effect the recipe?
Shortens gluten strands by rounding the particle and lubricating them to stop them from sticking together.
500
How is crust formed?
As water evaporates from the surface
500
Name a nonsweet rolled in dough and a sweet rolled in dough.
Crois sants and Danish pastry
500
Which steps do not belong in yeast production. -scaling -punching -kneading -benching -kicking
kneading and kicking
500
What do you do if a proof box is not availible?
Cover the products to retain moisture and setting them in a warm place.
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