Commercial Cooking 10, 20, 30
COOK30C
Module 30C: Shaped Yeast Breads (Optional)
Outcome
Create a variety of shaped yeast breads.
Indicators
| (a) | Explain the method of baker’s percentage to produce yeast breads. |
| (b) | Create a yeast bread recipe using the baker’s per cent. |
| (c) | Research the process for creating rolled-in doughs. |
| (d) | Demonstrate the process of laminating dough (i.e., layers of dough separated by butter produced by repeated folding and rolling dough). |
| (e) | Produce rolled-in dough pastries (e.g., Danish pastries and croissants). |
| (f) | Explain the use of preferments (e.g., poolish, sponge, biga and levain) to create yeast breads. |
| (g) | Use preferments to create breads such as Italian, French and sourdough. |
| (h) | Practise safe and proper use of bakeshop tools and equipment. |
| (i) | Practise food safety standards when preparing, baking, serving and storing breads. |
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