terms
yeast
ten steps
pizza
random
100
said to be low in fat and sugar
What is lean dough
100
this form does not need to be dissolved in water and is shelf-stable
What is instant yeast
100
there are four stages to this
What is mixing
100
what is the scale weight of our pizza dough
What is 4#
100
the method we use to mix our basic pizza dough
What is the straight dough method
200
to push and pull the dough to develop the gluten
What is kneading
200
this yeast comes in a block that resembles clay and is kept under refrigeration
What is compressed or block yeast
200
you do this step to release the CO2 and redistribute the yeast.
What is punching
200
the type of tomato product we use to make our sauce?
What is Avanti
200
what implement is used to knead the dough by machine
What is a dough hook
300
CO2
What is carbon dioxide
300
shelf-stable until opened, then refrigerate.
What is active dry yeast
300
this is the longest resting stage. it develops the most flavor
What is bulk or floor fermentation
300
we poke holes in our dough with this
What is a dough docker
300
1/2 cup liquid egg plus 1 tbsp. water plus pinch salt
What is our egg wash recipe
400
to rest the dough in a cool place to slow down yeast development
What is retarding
400
food for the yeast
What is sugar
400
you preform this stage only to relax the gluten after rounding it.
What is bench rest or intermediate proof
400
what tool do we use at the oven to remove the pizzas from the pan and place them directly in the oven?
What is a peel
400
what is the term used to describe stretch and elasticity in gluten
What is gliadin
500
term used to slash or score the top of bread
What is stippling
500
yeast requires a warm moist environment and food for this to occur
What is fermentation
500
the final stage
What is baking
500
the floor of the deck oven is called
What is hearth
500
what is the term used to describe strength and structure in gluten
What is glutenin
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