Yeast Breads Activity Guide PDF

CHAPTER 19 YEAST BREADS Chapter Activity Guide 19 ACTIVITY 19.1 DEFINITIONS...

CHAPTER 19 YEAST BREADS Chapter Activity Guide 19 ACTIVITY 19.1 DEFINITIONS Directions Complete the following definitions for the key terms. Teacher note: Refer students to the glossary for the following definitions. Allow students to perform research to find or create images, or to create a simple graphic or drawing that may assist in illustrating the more conceptual terms. Key Term Definition Lean doughs Bread doughs made with flour, yeast, water, and salt that have very little or no sugar or fat. Breads made from lean dough tend to have a chewy texture and a crisp crust. Examples include French bread and hard rolls. Rich doughs Bread doughs made with the same ingredients as lean doughs, but with the addition of shortening or tenderizing ingredients such as sugars, syrups, butter, eggs, milk, and cream. These additional ingredients change the bread’s overall texture, as well as the way the dough is handled. Rich doughs have a cake-like texture after baking. Parker House rolls, cloverleaf rolls, soft rolls, and Danish are examples of rich doughs. Sourdough Bread dough that is leavened and that uses a starter, which is a mixture of water, yeast, and all-purpose flour that has been fermented (usually overnight) until it has a sour smell. The starter serves as the yeast, rather than the dry yeast that is used in other doughs. Sourdough has a slightly sour taste. Country loaves, rye loaves, and San Francisco sourdough are examples. Starter A mixture of water, yeast, and all-purpose flour that has been fermented (usually overnight) until it has a sour smell; used to make sourdough breads. Reproducible for instructional use only by permission of the National Restaurant Association Educational Foundation. Not for individual sale. © 2017 National Restaurant Association Educational Foundation. All rights reserved. The National Restaurant Association logo is a registered trademark of the National Restaurant Association.  CHAPTER 19 YEAST BREADS ACTIVITY 19.1 DEFINITIONS (continued) Key Term Definition Straight-dough method Also called the straight-mix method, this method of making yeast breads can be used on all types of yeast dough. All ingredients are combined at the same time, or the yeast is mixed with warm water first at a temperature of 100°F–120°F (38°C–49°C). After the water, yeast, sugar, salt, and flour are properly mixed, the dough is kneaded until it is elastic and smooth. Kneading The process of preparing dough by pressing the mixture of ingredients (water, flour, yeast, etc.) together with your hands. Kneading is important because it develops the gluten in the dough, which gives the dough the stretch and give it needs to achieve the proper texture. Sponge method Method of mixing yeast doughs. In the first stage, the yeast, half of the liquid, and half of the flour are mixed together to make a thick batter called a sponge. After the sponge rises and doubles in size, the remaining fat, liquid, salt, sugar, and flour are added. The dough is then kneaded and left to rise. Breads made with the sponge method have a lighter texture and more unique flavor than breads made using the straight-dough method. Sponge The thick batter resulting from the first stage of the sponge method of mixing yeast doughs, in which the yeast, half of the liquid, and half of the flour are mixed together. Proof Stage in the process of making yeast bread during which the dough is left to rise a second time, after it has been kneaded and punched down. Proofing is the final rise of the yeast product before baking. Scaling ingredients First step in making yeast breads, in which all ingredients are measured accurately. Mixing and Second step in making yeast breads. Mixing combines the ingredients, distributes the kneading ingredients yeast, and develops the gluten. Kneading further develops the gluten and makes the dough smooth and elastic. (Continued on next page.) Reproducible for instructional use only by permission of the National Restaurant Association Educational Foundation. Not for individual sale. © 2017 National Restaurant Association Educational Foundation. All rights reserved. The National Restaurant Association logo is a registered trademark of the National Restaurant Association. CHAPTER 19 YEAST BREADS ACTIVITY 19.1 DEFINITIONS (continued) Key Term Definition Fermentation/pushing up Third step in making yeast breads. During fermentation, the yeast acts on sugars and starches in the dough to produce carbon dioxide and alcohol. Carbon dioxide gas gets trapped in the gluten. This is also known as pushing up. Punching down Fourth step in making yeast breads, in which the dough is gently folded down to expel and redistribute carbon dioxide gas pockets in the dough. Punching also relaxes the gluten and redistributes the yeast evenly. Portioning Fifth step in making yeast breads, in which the dough is divided into pieces of uniform weight and size according to the product. Portions should be weighed on a portion scale to ensure uniformity. Rounding Sixth step in making yeast breads, in which the dough is shaped into smooth, round balls. The outside layer of gluten becomes smooth, which holds in the gases and makes it easier to shape the dough, which is the next step. Shaping Seventh step in making yeast breads, in which the dough can be further shaped into the desired form. Cooling and storing Tenth and final step in making yeast breads. The finished bread is removed from the pan and placed on a rack to allow air circulation, cooling at room temperature. After it is thoroughly cooled, the bread is wrapped in a moisture-proof bag so that it will not become stale as quickly. Reproducible for instructional use only by permission of the National Restaurant Association Educational Foundation. Not for individual sale. © 2017 National Restaurant Association Educational Foundation. All rights reserved. The National Restaurant Association logo is a registered trademark of the National Restaurant Association.