Identifying basic types of yeast dough
The most basic type of yeast dough. Only the bare essentials —flour, yeast, salt, and water
Lean dough (also called hard dough)
The simplest and most common way of mixing yeast dough is called the ____________________.
straight dough-mixing method
Rather than adding all the ingredients at once, this method adds ingredients in steps.
modified straight dough-mixing method
What is the temperature danger zone?
41 degrees to 135 Degrees
What is mise en place?
To put in place, having everything organized
What is lean dough with sugar and fat added. The amounts of fat and sugar vary from 6 percent to 9 percent?
soft dough (also called medium dough)
The soaking process that activates yeast is called ______________.
yeast hydration.
This method combines one-third to one-half of the formula’s total liquid with all the yeast and enough flour to make a very loose dough.
sponge method
How long do you wash your hands?
20 seconds
Most important personal hygiene practice.
What is handwashing?
When lean dough is enriched with butter, oil, sugar, eggs, or milk products, it becomes
enriched dough (also called sweet rich dough)
The most accurate way to measure ingredients is to weigh them. When liquids and solids are weighed, it is called ________.
scaling
Also called a dough starter, is similar to a sponge. Some or all the yeast is mixed with water and some flour to create a ___________.
pre-ferment
foods that need time and temperature control for safety
potentially hazardous foods or as TCS foods
How many quarts in 3 gallons?
12
Enriched dough has fat and sugar amounts up to _____ percent.
25 percent.
The first stage of mixing ingredients is called ________.
pickup
This starter can be kept alive a long time, sometimes hundreds of years
Sourdough starter
What is cross-contamination?
Contamination of food that occurs when safe food comes in contact with biological, physical, or chemical contaminants while it is being prepared, cooked, or served.
What are the four basic types of biological hazards:
• Bacteria
• Viruses
• Parasites
• Fungi (including molds)
Name 5 of the 9 enriched dough products.
• Brioche. • Challah. • Stollen. • Kuchen.
• Kugelhopf.• Cinnamon Buns. • Hot Cross Buns.
• Braided Easter Egg Bread.• Pan de Muertos.
Explain what the gluten window test is.
Dough that has been properly kneaded is shiny and elastic. To test the strength of the gluten and be sure it is properly developed, you can pinch off a piece of the dough and pull it. It should be stretchy without tearing, and when you hold it up to the light, it should be thin enough for some light to come through.
Explain what a rolled-in yeast dough is.
Fat can be used to add flavor to any type of yeast dough. When fat is rolled in or folded into dough (as opposed to being mixed into the dough itself), it adds flakiness. Buttery yeast pastries, such as the classic Danish and croissants, get their feathery flakiness from folding the dough into many thin layers with butter layers in between. The process of rolling in and folding in fat creates layers of dough called rolled-in yeast dough. It is also known as laminated yeast dough
What is the difference between the 1 stage cooling method and the 2 stage cooling method?
1 stage- food is cooled below 41 degrees f with in 4 hours
2 stage- first stage food is cooled to 70 degrees f with in 2 hours then second stage food is cooled to below 41 degrees f with in 4 hours total time 6 hrs
What does FAT TOM stand for?
FAT TOM Food Acidity Temperature Time Oxygen Moisture