WEEK 12: NOVEMBER 16-20IMPORTANT REMINDERS:• BREADS & GRAINS UNIT BEGINS

THIS WEEK• NO LATE START THIS FRIDAY• LAB TODAY, THURSDAY & FRIDAY• GALLON QUIZ TOMORROW• DESSERT PACKET DUE

TOMORROW

DAY 49: NOVEMBER 16Objective: Students will demonstrate proper steps to following a recipe for creating a quick bread.Warm-up: Draw and label the four standard dry measuring cups.Activities:

•Scones Lab• Extra Flour for counter (1/4 C)

2- Head Chef3- Assistant Chef4-Runner5-Cleaner1-All the Above

2- Head Chef3- Assistant Chef4-Runner1-Cleaner

DAY 50: NOVEMBER 17Objective: Students can prepare and plan for a lab. Warm-up: ¾ cup=_____ TeaspoonsActivities:

•Dessert Unit Packet Due TODAY•Gallon Quiz•Organize Kitchen•Yeast Dough Notes

YEAST DOUGH PRODUCTION

YEAST DOUGH PREPARATION1. Scaling

ingredients2. Mixing &

kneading3. Fermentations4. Dividing dough5. Rounding dough6. Bench rest

7. Shaping dough8. Panning dough9. Final Proofing10. Baking dough11. Cooling dough12. Packaging

dough

MIXING METHODS1. Straight-dough method: Used to make

most basic breads. All ingredients are mixed together in a single step.

2. Modified Straight-Dough method: used to make rich dough's. Allows for more even distribution of fats and sugars by mixing ingredients in steps.

3. Sponge method: Used to make hearth breads or sweet dough's. Allows yeast to develop separately, yielding a more intense flavor and lighter, airy mixture.

SCALING INGREDIENTS1. Accurate measurement: is critical.

Too much or too little of an ingredient will effect yeast activity, gluten formation, and product quality.

2. Use a Baker’s Scale: to weigh all ingredients denser than milk or water.

MIXING AND KNEADING

1. Mixing thoroughly and correctly: ensures even yeast distribution, gluten development, and a uniform mixture.

2. Kneading: Working the dough until it is smooth and elastic.

FERMENTATION1. Fermentation: Yeast converts dough sugars into alcohol and carbon dioxide, trapping gases in the gluten and causing the dough to rise.

2. Punch dough.3. Divide dough4. Round dough5. Bench dough6. Shape dough7. Pan dough

FINAL PROOFING1. After dough has been shaped

and panned, place in proofer at 85-95 degrees F and 80-90% humidity.

2. Length of time depends on type of dough; should be slightly less than double in size.

WASHING, SLASHING AND DOCKING1. Washing: applying a thin glaze of

liquid before baking.2. Slashing: making shallow cuts in

the surface to help gases escape.

3. Docking: Making small holes in the surface of rich dough to allow steam to escape.

BAKING YEAST DOUGHOven temperatures and baking times are determined by dough type and:a) Dough richnessb) Portion sizec) Desired colorBaking with steam:d) Gives thin cruste) Keeps crumb softf) Adds glossy shine

BAKING DOUGH…CONTINUEDStages of Baking:a) Oven springb) Structure developsc) Crust formsd) Finished productTest for Doneness:e) Tap the top of the loaf- A hollow sound

means the product is donef) If the crust is evenly brown on the top and

bottom it is done.

DAY 51: NOVEMBER 18Objective: Students will plan and prepare for a yeast dough lab.Warm-up: 1 stick of butter=__C =__ lb.Activities:

•Lab Reflection & Vocabulary•Copy Recipes

• 1 reflection will be done for all 3 pizza Recipes.

• Pizza Dough Demo

SCONES LAB REFLECTION- COMPLETE SENTENCES PLEASE

1. Explain three important steps about this recipe if you were helping someone who has never made scones.

2. List two variations/modifications you would make to the scones or filling.

CULINARY VOCABULARY1. Quick Breads: A type of bread made

from quick-acting leavening agents, such as baking powder.

2. Baking: To bake, you use very dry heat in a closed environment, usually an oven.

3. Carryover Cooking: The cooking that takes place after you remove something from the heat source.

DAY 52: NOVEMBER 19Objective: Students will understand and demonstrate the effects of working with yeast production in dough.Warm-up: 32T=______CActivities:

•Pizza Dough & Pizza Sauce• Drizzle oil prior to covering

3- Head Chef4- Assistant Chef5-Runner1-Cleaner2-All the Above

3- Head Chef4- Assistant Chef1-Runner2- Cleaner

DAY 53: NOVEMBER 20

Objective: Apply yeast dough production into a recipe.Warm-up: 12 pt = ___GActivities:

•Pizza & Dessert Pizza

4- Head Chef5- Assistant Chef1-Runner2-Cleaner3-All the Above

4- Head Chef1- Assistant Chef2-Runner3- Cleaner

TIPS & TRICKS FOR PIZZA• Divide dough in half to use half for

dessert but fit both on one baking sheet.• Bake both for 10-15 minutes

• Use corn meal when rolling out dough• Don’t forget to form a crust

• 2 T of milk to ½ C powder sugar• Pre-bake dough (our version of proof)• Use only cheese needed • Toppings available: Onion, garlic,

pepperoni (10-12)