Show:
Page 1
Page 2
Page 3
Page 4
Page 5&6
100
What is shortening ?
Any fat used in baking.
100
Why do people melt shortenings ?
To release trapped gases.
100
Rich doughs contain higher proportions of what ?
fat, sugar and sometimes eggs.
100
Which ingredients are measured by volume ?
Water, milk, and eggs.
100
What is not punching ?
its not hitting the dough with your fist.
200
Why is liquid used in making bread ?
Gluten proteins must absorb water before they can be developed.
200
When does browning occur ?
When sugars caramelize and starches undergo certain changes.
200
What is lean dough low in ?
Low in fat and sugar
200
Why are rich doughs modified ?
To ensure even distribution of the fat and sugar.
200
What is scaling ?
Dividing the dough into uniform weight.
300
What is bread in its simplest form ?
Flour, water, yeast, plus salt.
300
When is a crust formed ?
Formed when water evaporates from the surface and leaves it dry.
300
What do alternating layers of fat give ?
Gives the baked product a flaky texture.
300
What happens to gluten when it undergoes fermentation ?
It becomes smoother and more elastic.
300
what is proofing ?
Proofing is the continuation of the process of yeast fermentation.
400
What are strong flours ?
A hard wheat with a high protein content.
400
What is the point of freezing ?
Maintain the quality of the product for a longer period of time.
400
What dough would give the soft crust ?
Lean dough.
400
What is the attachment used for making dough ?
The dough arm.
400
What can you do if you do not have a proof box ?
Cover the product with a wet moist towel and place in warm place.
500
What are soft wheat flours ?
They come from soft wheat and have a low protein content.
500
What is the getalinization of starches ?
The starches absorb moisture and expand to become firmer.
500
What are two principal mixing methods ?
Straight dough method, sponge dough.
500
What are the 12 basic steps in yeast dough production ?
1. scaling ingredients 7. benching 2. mixing 8. makeup and panning 3. Fermentation 9. proofing 4. punching 10. baking 5. Scaling 11. cooling 6. Rounding 12. Storing
500
What is the temp for proofing ?
80 - 95f