Name:
Block:
Yeast Bread Assignment
Chapter 27 pg 704-725
1. List the 3 most commonly used yeasts (pg. 706):
1.
2.
3.
2. Explain what happens to yeast at the following temperatures:
Below 34*F :
Above 138*F :
78*F – 82*F :
3. Define and explain the following vocabulary words:
Starter (pg. 706)
Definition:
Explanation:
Hard Lean Dough (pg. 708)
Definition:
Explanation:
Soft Medium Dough (pg. 709)
Definition:
Explanation:
Sweet Rich Dough (pg. 709)
Definition:
Explanation:
Rolled-in Fat Yeast Dough (pg. 709)
Definition:
Explanation:
Danish Pastry Dough: (pg. 711)
Definition:
Explanation:
4. What type of fat do rolled-in fat yeast dough traditionally use? Why? (pg. 710)
5. When does gluten develop in rolled-in fat yeast dough? What happens if the gluten overdevelops?
(pg. 710)
6. List the general preparation stages that apply to all yeast dough products (pg. 713):
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
7. Define the following mixing methods (pg. 713):
Straight-Dough Method:
Modified Straight-Dough Method:
Sponge Method:
8. List and explain the 4 stages of the continuous breadmaking process (pg. 715):
1.
Explanation:
2.
Explanation:
3.
Explanation:
4.
Explanation:
9. List the 4 criteria needed for fermentation to take place (pg. 715):
1.
2.
3.
4.
10. List and explain the 4 important actions punching accomplishes (pg. 717):
1.
Explanation:
2.
Explanation:
3.
Explanation:
4.
Explanation:
11. Why is it important to work quickly when you portion dough? (pg. 717)
12. Define the following:
Bench rest (pg. 718):
Final Proofing (pg. 719):
Slashing (pg. 721):
13. List and explain the stages of baking yeast dough (pg. 722):
1.
Explanation:
2.
Explanation:
3.
Explanation:
4.
Explanation:
14. Explain in your own words how to test yeast bread for doneness (pg. 723):
15. Complete the 27.2 Graphic Organizer (handout from teacher)
Portfolio Addition
It is time to add to your Culinary Essentials portfolio! You must complete the following steps to earn full
credit for the Yeast Breads portion of your portfolio.
1. Include a copy of all yeast bread recipes we completed in class.
2. Find an additional 2 yeast bread recipes to add to your portfolio. They can be any recipe, as
long as they include yeast. You might want to check with a family member/friend to see if they have any
special recipes you could use.
3. Upload or copy photos of each stage of the yeast bread process. You may take your own
photos and upload them to your electronic portfolio, you may print your photos and paste them into
your portfolio binder, or you may draw photos.