Yeast
Enzymes in yeast produce alcohols and carbon dioxide gas by breaking down carbohydrates
Fermentation
What test can you do to see if the dough needs more time rising?
Poke test
Broth and stock come in what ways at the store?
canned, boxed, frozen, concentrated
Aromatic veggies include:
Carrots, celery, onions and garlic
Ms. Ruholl's favorite Halloween movie is:
Halloween Town
Two methods of mixing yeast dough
Conventional and Quick-Mix
What do you place over the top of a rising dough-ball
Plastic wrap and towel
Not made with meat
Stock
Process of thickening a soup or stew by adding cornstarch to water and slowly stirring it in is:
slurry
When should you completely season your soup or stew?
AFTER reducing and letting it simmer
Conventional Method
ALL steps of kneading dough include...
the flavorful liquid made by simmering meat, poultry, fish, animal bones, or veggies
Broth
Process of simmering an uncovered mixture until some liquid evaporates
Reduction
THURSDAY
produces carbon dioxide, gluten in flour stretches and dough rises
Yeast
this yeast must rise twice
Regular yeast
3 main Steps to making broth or stock
Decrease the amount of liquid OR add starch or protein to absorb liquid
What is Ms. Ruholl's favorite kind of pizza toppings?
traps CD and forms tiny pockets in the dough
Gluten
lets excess gasses escape, making the dough easier to shape
Punching down the dough
Chill quickly OR use within 4 days
4 steps of making a soup
What do you add to a soup if it is TOO salty?
Peeled, whole potato