Vocabulary
Process of making small holes in the item before baking
Describe the percentage of fat to sugar in hard lean doughs.
0-1% fat to sugar
Name the yeast that does not need blooming time before using.
Instant or Quick Rise
True or false: depending on the type of yeast you use, you can use any type of mixing method method for yeast doughs.
False.
What number is equal to a "bakers dozen"?
13.
What is a bench rest?
Short proofing stage allowing gluten to relax
Provide an example of a product made with sweet & rich dough.
Cinnamon Rolls
Name the yeast that does need blooming time.
Active Dry
Explain the straight dough method.
Method for mixing all the ingredients together in a single step
Name three yeast dough products we have made this unit.
Answers will vary.
What happens during the let down process?
Condition in which ingredients in a dough completely break down
What is the fat to sugar ratio for rolled in fat doughs?
10%-50%
Name the yeast that has the shortest shelf life, also referred to as "cake" yeast.
Compressed or Fresh Yeast
Explain the modified straight dough method
Method that breaks the straight-dough method into steps to allow for more even distribution of sugars & fat throughout the dough.
What temperature is most ideal for the liquid mixed with yeast doughs?
110-120 degrees.
Define Oven Spring
Final leavening effort that happens in the first 5 minutes of baking
Provide an example of a product made with as soft medium dough
Dinner rolls, white/wheat sandwich breads
Explain why ALL yeast is sensitive to temperature.
If your liquid is too hot it will kill the yeast, if it is not warm enough, your yeast will not activate.
Explain the sponge method
Method that allows yeast to develop separately before it is mixed with other ingredients
Name and explain 3 types of cookies from our cookie unit
Rolled, ice box, drop, molded, bar
What happens during fermentation?
Yeast converts sugars in dough into alcohol and carbon dioxide
Describe two characteristics for the FOUR types of yeast doughs (Hard lean dough, Soft & Medium, Sweet & Rich, Rolled in Fat)
1.Dry chewy crumb with hard crust
2.Soft crumb and crust, elastic and tears easily
3.Soft & moist heavy texture
4.Rich and flaky with soft texture
Name the 4 factors that yeast dough depends on.
Dough type, dough richness, portion size, and desired color
Name three of the general steps/stages of making yeast dough, do not need to list stage number or order
12 General Stages & Steps:
Scaling ingredients
Mixing and kneading
Fermentation
Punching Dough
Dividing dough
Rounding dough
Bench rest
Shaping dough
Panning dough
Final proofing
Baking dough
Cooling dough
What are the temperatures of the temperature danger zone
41-135 degrees