J A N U A RY 1 7 T H , 2 0 1 2

YEAST DOUGH

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 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

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

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.

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 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.

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 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.