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Homework for October 17, 2016
This week in class we will be discussing and making baked products using yeast.
Culinary Arts
Homework Level 3 Chef Lowe-Stuart
Name______________________________________________date___________
12 STEPS IN YEAST
DOUGH PREPARATION: use the words to fill in the blanks
A) MAKE UP & PAN B) FERMENTATION C) BENCH D) SCALE
E) PROOF F) BAKE G) ROUND H) COOL
I) MIX J) STORE K) SCALE L) PUNCHING
1. Step 1: ____________________________ingredients
are measured accurately.
2. Step 2: ____________________all the ingredients
are mixed together, gluten is developed.
3. Step
3:_________________________________the process in which yeasts acts on sugar
and starches in the dough to produce carbon dioxide(C02) and alcohol.
4. Step 4: _____________________________ used
to deflate the dough so expels CO2, and redistributes yeast.
5. Step 5: __________________________divide
dough into same size and weight pieces, according to the recipe.
6. Step 6: __________________________to shape
dough into round smooth circles.
7. Step 7: _______________________________the
dough is allowed to rest 10-20 minutes. The gluten is relaxed.
8. Step 8: ___________________________ the
dough is shaped into the proper loaves and rolls.
9. Step 9: _______________________________
the dough left to rest more for fermentation to continue.
10. Step 10:
_________________________________dough is baked to allow the proteins and
starches to come together.
11. Step 11:_______________________bread is removed
from pans and rest on racks to cool.
12. Step 12: ________________________bread is wrapped in moisture proof bags after the
product has cooled
All homework must be signed by a parent
_____________________________
Comments
______________________________________________________
+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
Culinary Arts
Homework Level
2 Chef Lowe-Stuart
Name______________________________________________date___________
12 STEPS IN YEAST
DOUGH PREPARATION: use the letter to fill in the blanks
A) MAKE UP &
PAN B) FERMENTATION C) BENCH D)
SCALE
E) PROOF F) BAKE G)
ROUND H) COOL
I) MIX J) STORE K)
SCALE L)
PUNCHING
1. Step 1:
____________________________ingredients are measured accurately.
2. Step 2:
____________________all the ingredients are mixed together, gluten is
developed.
3. Step
3:_________________________________the process in which yeasts acts on sugar
and starches in the dough to produce carbon dioxide (CO2) and alcohol.
4. Step 4:
_____________________________ used to deflate the dough so expels CO2, and
redistributes yeast.
5. Step 5:
__________________________divide dough into same size and weight pieces,
according to the recipe.
6. Step 6:
__________________________to shape dough into round smooth circles.
7. Step 7:
_______________________________the dough is allowed to rest 10-20 minutes. The
gluten is relaxed.
8. Step 8:
___________________________ the dough is shaped into the proper loaves and
rolls.
9. Step 9:
_______________________________ the dough left to rest more for fermentation to
continue.
10. Step 10:
_________________________________dough is baked to allow the proteins and
starches to come together.
11. Step
11:_______________________bread is removed from pans and rest on racks to cool.
12. Step 12:
________________________bread is wrapped in moisture proof bags after the
product has cooled
All homework must be signed by a parent
_____________________________
Comments
______________________________________________________
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
Culinary Arts
Homework Level 1 Chef Lowe-Stuart
Name______________________________________________date___________
12 STEPS IN YEAST
DOUGH PREPARATION: use the letter to fill in the blanks
A) MAKE UP &
PAN B) FERMENTATION C) BENCH D)
SCALE
E) PROOF F) BAKE G)
ROUND H) COOL
I) MIX J) STORE K)
SCALE L)
PUNCHING
1. Step 1: _S___________________________ingredients are measured accurately.
2. Step 2: M____________________all the ingredients are mixed together, gluten is developed.
3. Step 3:F_________________________________the process in which yeasts acts on sugar and starches in the dough to produce carbon dioxide (CO2) and alcohol.
4. Step 4: P_____________________________ used to deflate the dough so expels CO2, and redistributes yeast.
5. Step 5: S__________________________divide dough into same size and weight pieces, according to the recipe.
6. Step 6: R__________________________to shape dough into round smooth circles.
7. Step 7: B_______________________________the dough is allowed to rest 10-20 minutes. The gluten is relaxed.
8. Step 8: M_______________P____________ the dough is shaped into the proper loaves and rolls.
9. Step 9: P_______________________________ the dough left to rest more for fermentation to continue.
10. Step 10: B_________________________________dough is baked to allow the proteins and starches to come together.
11. Step 11: C_______________________bread is removed from pans and rest on racks to cool.
12. Step 12: S________________________bread is wrapped in moisture proof bags after the product has cooled
All homework must be signed by a parent _____________________________
Comments ______________________________________________________
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