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Yeast breads   pizza dough
 

Yeast breads pizza dough

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    Yeast breads   pizza dough Yeast breads pizza dough Presentation Transcript

    • YEAST DOUGH J A N U A R Y 1 7 TH, 2012
    • 1/17 BELLWORK: RECORD THE FOLLOWING QUESTIONS & ANSWERS IN THE BELLWORK SECKTION OF YOUR BINDER OR ON QUIZLET• 1. What is the purpose of punching down dough?• 2. What do yeast bread recipes not call for an exact amount of flour?• 3. What does “Retarding a dough” mean?
    • 1/17 BELLWORK: CHECK YOUR RESPONSES & CORRECT OR ADD ADDITIONAL INFORMATION1. punch out dough: • expel old, trapped gases, introduce a new source of oxygen to the dough (yeast), and redistribute the yeast within the dough such that it has new sources of food (sugar from enzyme action) • the gluten structure and its ability to retain gases is improved in the process • http://www.youtube.com/watch?v=8InH3VJP71E &feature=related
    • 1/17 BELLWORK: CHECK YOUR RESPONSES & IN YOUR OWN WORDS, CORRECT OR ADD ADDITIONAL INFORMATION2. Why doesn’t the recipe call for an exact amount of flour?The following factors affect how much flour isneeded: • brand of flour • How long you’ve had the flour • How the flour is stored • Humidity of the air • Your kneading technique, including how much flour you leave on the kitchen counter
    • 1/17 BELLWORK: CHECK YOUR RESPONSES & IN YOUR OWN WORDS, CORRECT OR ADD ADDITIONAL INFORMATION3. What does “retarding the dough mean”? • Retarding a dough is the act of placing it in a cold environment after its mixed in order to slow down the activity of the yeast. At cool fridge temperatures, yeast behaves differently, producing more of the desirable flavor compounds and fewer of the sour ones. It also produces carbon dioxide more slowly. • Texture is also improved: Long fermentation times give the enzymes present in the flour more opportunities to cleave proteins (a process known as autolysis), making it easier for them to untangle, straighten out, and link up into gluten. Gluten structure is improved. Finally, the colder the dough when you shape it before the final proof, the fewer bubbles are forced out of it.
    • ANNOUNCEMENTS:• FCCLA Permission Slips- must be turned in today in order to participate• CCAP- Please pick up edited application and make changes by tomorrow (due to headquarters by Friday)• Opportunity for Bonus Points: Food Science Demo for SciTech Event• WBL Hours- Intern at Texas Roadhouse• FCCLA Officer Meeting- Thursday after school• Birthday Committee meeting- Thursday after school
    • OBJECTIVES:Students will be able to: ➼Demonstrate how to correctly slice and dice vegetables. ➼Demonstrate how to properly prepare yeast bread (pizza dough) ➼Demonstrate cross-training skills in a commercial production kitchen.
    • HOW TO MAKE PIZZA DOUGH• http://rouxbe.com/recipes/247• http://rouxbe.com/recipes/125-pizza-4-ways
    • Q. WHAT’S THE BIG DEAL ABOUT CHECKING WATER TEMPERATURE?A.Yeast is a living organism. If the water is too hot,the yeast will be killed . If too cool, more time is required to develop bestflavor and texture. The ideal temperature is 120° to 130°F. (Most homefaucets will get water this hot after running it for aminute or two.) Because the kill point for yeast occurs at 140°F, usea thermometer for best results.
    • LAB: DEMO KITCHEN (SEE INSTRUCTOR FOR YOUR INDIVIDUAL LAB ASSIGNMENT)• Prepare pizza dough recipe (divide into 3 parts)• Prepare pizza rolls for class• Prepare Bacon & Sausage• Prepare Pizza Sauce• Prepare Alfredo Sauce• Grill and shred chicken• Prep additional toppings• FCCLA: Plan snack bar• FCCLA: Business partner- Texas Roadhouse- thank you card (big enough for everyone to sign and nice enough to display in restaurant)
    • CLOSURE:Complete lab checklistTHEN…One-minute summary: What did youaccomplish in class today? On a scaleof 1-10, how do you rate yourself? Yourclass? Justify your responses. Submitbefore leaving class today.