Name: Due Date: COURSE FOD 3040: YEAST PRODUCTS Prerequisite: FOD1010: Food Basics Description: Students further their skills in the handling of yeast dough through the preparation of a variety of yeast products. Outcomes: See: http://education.alberta.ca/media/2205552/foods.pdf Mark Guidelines: Theory/Worksheets/Personal Management Skills 20% Lab Work (incl. safety & sanitation practices) 50% Test & Reflection 30% Resources: Professional Cooking text, Professional Baking text Lab Experience: demonstrate knowledge and skills in the planning, preparing and evaluating of yeast products 3.1 prepare and evaluate a minimum of five advanced yeast products, including: 3.1.1 advanced sweet doughs; e.g., braids and/or rings 3.1.2 complex breads and rolls; e.g., brioche, clover leaf, fans 3.1.3 whole grain/multigrain/specialty grain; e.g., whole wheat, rye 3.1.4 rolled-in doughs/deep-fried yeast products; e.g., Danishes/croissants, doughnuts 3.1.5 ethnic
In Food Prep 20 you completed the module Yeast Breads & Rolls. The following questions are a review of what you learned in that module. You may find the answers to these questions in your textbook (Chapters: Bakeshop Production: Basic Principles & Ingredients and Yeast Products) if you have forgotten the information. 1. Yeast is killed at: a. 15 degrees C b. 30 degrees C c. 45 degrees C d. 60 degrees C 2. The function(s) of salt in baking is: a. to strengthen gluten structure b. to inhibit yeast growth c. to feed yeast d. both a and b e. both b and c 3. Lean Dough products include: a. french bread b. hard rolls c. rye bread d. whole wheat bread e. all of the above 4. a) Rich dough products generally contain high proportions of: b) Should rich doughs be mixed shorter or longer than lean doughs? This is because 2 of the ingredients weaken the gluten. Name the 2 ingredients. and 5. Alternating layers of fat & dough give a baked product a texture that is: a. flaky b. coarse c. fine d. velvety 6. Three purposes of mixing yeast dough are: 7. The procedure for Straight Dough Method is: 8. Why is the method modified for rich sweet doughs? 9. The procedure for sponge method is:
2 10. Write the word in the box that correctly matches the definitions given. Word list: proofing punching benching scaling Fermenting baking makeup & panning Weigh ingredients Final shaping placing on baking sheets Process when bread dough rises (doubles in size) Structure sets & traps leavening gasses (oven spring happens) Final rising time slightly high temperature than fermentation Carbon dioxide is released & gluten relaxes; temperature equalizes Dough rests for 10 15 minutes (gluten relaxes and makes dough easier to handle) 11. Write the definition of gluten 12. Write the definition of oven spring: 13. Correct temperature of a proof box Give in Farenheit & Celsius Correct percentage of humidity in a proof box 14. The procedure for fermenting yeast dough is: 15. Refer to the recipes for hard rolls and/or French bread to answer the following question. When baking the hard rolls or French bread, steam is injected for the first ten minutes. 16. Two examples of rolled in dough products are: 17. The rolling-in procedure for Danish & Croissant dough is: 18. The fat is spotted on of the dough and then folded in. This results in layers of dough and layers of fat. 19. What is each folding step called? 20. If you give the dough 3 turns, how many layers are created?
21. What are the 2 names for this kind of fold? 22. The amount of fat and the manner in which the fat is added affect the texture in all baked products. Correctly match the resulting texture to the method of adding fat: coarse, flaky A. creaming soft, velvety B. rolling in between layers of dough major flakiness C. cutting in 3 Now..onto the NEW information Did you do well on the review questions? Refer to your textbook chapter Pastries/Meringues, & Fruit Desserts to help you with the following questions. Puff Pastry 1. What does Danish pastry contain that puff pastry does NOT contain? 2. What is responsible for the spectacular rising power of puff pastry? 3. How many layers can puff pastry have? 4. What is the preferred fat for puff pastry? List 2 reasons why. 1. 2. 5. Draw pictures in the boxes below to show the rolling-in procedure for puff pastry 1 2 3 4 5 6 7 8 9 6. Why is the dough put in the refrigerator to rest for 10 15 minutes between turns? 7. What 2 types of folds can you use when making puff pastry? 8. What are 2 advantages and 1 disadvantage to making blitz puff pastry (compared to classic puff dough)?
4 9. Draw diagrams in the boxes below to show the correct makeup of turnovers. Each of the statements below is FALSE. You must change the word(s) in bold to make the statements true. Each correction = 1 mark 1. Dough may rise in the refrigerator even though yeast requires a cold fermenting temperature because the dough retains enough heat from the water & fermentation to keep rising. 2. Yeast is a micro-organism that produces carbon dioxide and alcohol as it grows. It is activated by warm water and feeds on salt to grow. 3. Compressed yeast is made from fresh dry cells pressed together in cake form. It must be refrigerated. 4. Active wet yeast has been dried and made into granules. 5. The purpose of sugar inmost recipes is to provide flavor. It also regulates the action of the yeast. 6. Three leaveners that can be added to a basic bread recipe are: rye, cornmeal, whole wheat. 7. Honey is often a bad choice for a sweetener in whole grain breads because it contains an acid which aids in leavening. Match the following types of yeast to its descriptor: dried yeast made into granules/must A. Compressed yeast be grown in warm water, sugar, & then added to flour mixture highly active yeast with smaller B. Fermipan yeast granules than regular dry yeast, can be mixed with flour fresh, moist cells pressed together C. Active dry yeast in cake form must be refrigerated
5 Use the text Professional Baking for the following questions. Basic Principles Chapter Accurate scaling volume weighed weight formulas 1. Use the following word list to correctly fill in the blanks below. Bakers generally talk about rather than recipes. Ingredients are almost always in the bakeshop, rather than measured by, because measurement by is more. The baker s term for weighing out ingredients is. 2. Three ingredients may be measured by volume, at the ratio of one liter per kilogram (or one pint per pound): 3. Baker s Percentages: Complete the following formula used to express amount of ingredients in a percentage. Total weight of ingredient X 100% = % of ingredient 4. List the 7 stages in the baking process: 5. List 3 main techniques to slow staling: Ingredients Chapter: Wheat Flour 1. Strong flours, have protein content, while weak flours have a protein content. 2. Three main parts of a wheat kernel are: -hard outer covering of kernel. Removed in milling of flour -has high content which can quickly become 3. Breads made with 100% rye flour will be and (due to lack of gluten formation). - starchy part of the kernel. It is the portion that is milled into flour
4. Miscellaneous Flours & Meals: Products milled from other grains are occasionally used to add variety to baked goods. For example: Why are these products used WITH wheat flour? 5. Butter: What are 2 major advantages of using butter in baking? 1. Leavening Agents: YEAST At what temperature is yeast killed? F or C 2. What percentate of compressed yeast must be used to convert the recipe to use active dry yeast? % Salt, Spices, & Flavorings Salt 1. Two functions of salt in baking are: Understanding Yeast Doughs Chapter: Controlling Fermentation 1. For proper fermentation, a balance of what 3 things are required? 2. What temperature must dough be at to ferment at the desired rate? F or C 3. What 3 factors affect the temperature of the dough? 4. Record the procedure for determining water temperature: 1. 2. 3. 5. Calculate the desired water temperature needed using the following temperatures. Show all your work. DOUGH TEMPERATURE = 26 degrees C FLOUR TEMPERATURE = 20 degrees C ROOM TEMPERATURE = 16 degrees C MACHINE FRICTION = 11 degrees C Show your work: Step #1 Step #2
Step #3 Doughnuts, Fritters, Pancakes & Waffles Chapter 1. What mixing method is used to prepare yeast-raised doughnuts? Define the following terms (use the glossary): Word Definition Baba Babka Brioche Challah Croissant Docking Fritter Staling Use Professional Cooking text to find the major nutrients in the following ingredients/foods: Ingredient/Food Major Nutrients Eggs Whole grains Milk