Commercial Cooking 10, 20, 30
COOK30A
Module 30A: Yeast Breads (Core)
Outcome
Produce yeast breads using lean and rich doughs.
Indicators
| (a) | Identify the three types (i.e., lean, rich and rolled-in) of yeast doughs. |
| (b) | Research and discuss the effects of leavening agents, including yeast, on dough. |
| (c) | Examine the stages in yeast bread production including scaling ingredients, mixing, kneading, fermenting, punching, scaling dough, rounding, shaping, panning, proofing, baking, cooling and storing. |
| (d) | Identify the three mixing methods (i.e., straight dough, modified straight dough and sponge) for yeast doughs. |
| (e) | Identify the appropriate mixing method for the three types of yeast dough. |
| (f) | Produce lean doughs such as hard rolls, baguettes, pizza dough and rye breads. |
| (g) | Produce rich doughs such as cinnamon rolls, doughnuts and brioche. |
| (h) | Compare the characteristics (e.g., fat, sugars and texture) of lean and rich doughs. |
| (i) | Demonstrate safe and proper use of bakeshop tools and equipment. |
| (j) | Demonstrate food safety standards when preparing, baking, serving and storing yeast breads. |
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