2. 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?
3. 1/17 BELLWORK: CHECK YOUR RESPONSES &
CORRECT OR ADD ADDITIONAL INFORMATION
1. 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
4. 1/17 BELLWORK: CHECK YOUR RESPONSES & IN YOUR
OWN WORDS, CORRECT OR ADD ADDITIONAL
INFORMATION
2. Why doesn’t the recipe call for an exact
amount of flour?
The following factors affect how much flour is
needed:
• 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
5. 1/17 BELLWORK: CHECK YOUR RESPONSES & IN YOUR
OWN WORDS, CORRECT OR ADD ADDITIONAL
INFORMATION
3. What does “retarding the dough mean”?
• Retarding a dough is the act of placing it in a cold
environment after it's 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.
6. 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
7. 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.
8. HOW TO MAKE PIZZA DOUGH
• http://rouxbe.com/recipes/247
• http://rouxbe.com/recipes/125-pizza-4-ways
9. 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 best
flavor and texture.
The ideal temperature is 120° to 130°F. (Most home
faucets will get water this hot after running it for a
minute or two.)
Because the kill point for yeast occurs at 140°F, use
a thermometer for best results.
10. 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)
11. CLOSURE:
Complete lab checklist
THEN…
One-minute summary: What did you
accomplish in class today? On a scale
of 1-10, how do you rate yourself? Your
class? Justify your responses. Submit
before leaving class today.
