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Jeopardy
Dr. Strangeloaf
The Perfect Loaf
When you bake w/ Yeast Breads
Q $100
Q $200
Q $300
Q $400
Q $500
Q $100 Q $100Q $100 Q $100
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Q $400 Q $400 Q $400 Q $400
Q $500 Q $500 Q $500 Q $500
Final Jeopardy
Labs
$100 Dr. Strangeloaf
What is an issue with active dry yeast?
$100 Dr. Strangeloaf
-Dough takes a long time to rise
$200 Dr. Strangeloaf
What is a better term for “puching down” bread
$200 Dr. Strangeloaf
-Folding (3 fold wallet)
$300 Dr. Strangeloaf
What’s another reason (aside from taste) for adding salt to our dough?
$300 Dr. Strangeloaf
-slows and regulates fermentation process
$400 Dr. Strangeloaf
What are the different types of yeast available to bakers?
$400 Dr. Strangeloaf
-Fresh-Dry Active yeast-Instant Rapid rise yeast
$500 Dr. Strangeloaf
What is the percentage breakdown of what bakers put into their breads?
$500 Dr. Strangeloaf
50% flour30% water15% air2% salt and yeast
$100 The Perfect Loaf
What is a reason why your bread might be too small?
$100 The Perfect Loaf
-size of pan was too large-oven too hot, or dough was too cold-Insufficient rising period
$200 The Perfect Loaf
If your dough was either underkneaded or over kneaded - what would the dough look like?
$200 The Perfect Loaf
-dough is sticky
$300 The Perfect Loaf
What are two characteristics of the perfect loaf?
$300 The Perfect Loaf
-has risen to about double in size-exterior is an even golden brown-crust is tender and thin-interior has small air bubbles-should spring back after being cut
$400 The Perfect Loaf
List two reasons why our crust may be pale:
$400 The Perfect Loaf
-sugar omitted-dough allowed to rise too long-temperature of dough too high during mixing and rising-used water instead of milk
$500 The Perfect Loaf
What might cause our bread to be dry?
$500 The Perfect Loaf
-rising temperature too high-not enough shortening/fat
$100 When you bake w/
What does bread symbolize?
$100 When you bake w/
-warmth, affection and home
$200 When you bake w/
What type of texture can eggs help produce?
$200 When you bake w/
Fine and delicate texture
$300 When you bake w/
What is the unique property of wheat flour when made in bread?
$300 When you bake w/
Unique physical properties, when mixed with liquid, stretch to form an elastic-like framework capable of holding in the gas bubbles produced by yeast.
$400 When you bake w/
What is the function of fat in our yeast breads?
$400 When you bake w/
-Acts as a lubricant, making a dough that stretches more easily as the gas is given off by the yeast.-Adds flavor, contributes moisture and tenderness
$500 When you bake w/
What is the difference between adding milk and water into our breads?
$500 When you bake w/
Milk – more velvety grain and the bread itself toasts better and keeps betterWater – wheaty flavor, and a crisp crust
$100 YEAST BREADS
Why do we oil our bread surface?
$100 YEAST BREADS
To allow for easy stretching
$200 YEAST BREADS
How can we tell if our dough has risen enough?
$200 YEAST BREADS
Push two fingers deep into the dough, if the indents stay the dough is ready
$300 YEAST BREADS
What is fermentation?
$300 YEAST BREADS
The process by which yeast grows and reproduces
$400 YEAST BREADS
What does yeast produce that gives rise to our dough?
$400 YEAST BREADS
Carbon Dioxide
$500 YEAST BREADS
How do yeast cells reproduce and what is the name of it?
$500 YEAST BREADS
Asexually, known as budding
$100 Labs
Once we shaped our focaccia what did we do before putting into the oven?
$100 Labs
Brush with olive oil and press insalt and rosemary
$200 Labs
What were 3 of the differences you noticed from our pizza pops and the pilsbury pizza pops?
$200 Labs.
Knew all the ingredients in oneOne tasted better One had fresh ingredientsOne took much longer to make
$300 Labs
When making pizza pops what are 2 ways you can ensure the filling doesn’t escape?
$300 Labs
Seal the sides and press with a forkDon’t overfill the pizza pop
$400 Labs
What is the purpose of leaving an inch on one side of the dough before rolling?
$400 Labs
So you can seal your cinnamon buns
$500 Labs
In our cinnamon bun lab – why did we use the loaf pan instead of a cake pan?
$500 Labs
The loaf pan ensured the buns rise upwards, whereas if they were further apart in a cake pan they would rise outwards
Final Jeopardy
What are the 5 functions of kneading?
Final Jeopardy Answer
1. Mixes ingredients2. Distributes yeast3. Releases gases produced by
growing yeast4. Strengthens gluten strands5. Incorporates fresh oxygen into
dough