Food Studies 10, 20, 30

(a)	Explore the following aspects of yeast: types (e.g., rapid rise, dry active, fresh); purpose in baking; optimal conditions needed to produce carbon dioxide; related terms (e.g., kneading, fermentation, proofing); types of yeast dough (e.g., straight dough, one rise, mixer, batter, sponge, refrigerator, freezer); and, proper baking procedures, tests for doneness, and storage of yeast products.
(b)	Discuss why bread is referred to as a staple food in many cultures.
(c)	Experiment with mixing yeast and sugar with water at various temperatures.
(d)	Discuss the role of gluten in yeast products.
(e)	Demonstrate techniques necessary in making yeast products.
(f)	Explore ways to add nutritional value to yeast products.
(g)	Research the origins of various cultural yeast breads (e.g., bagels, babka, sourdough, pita, focaccia).
(h)	Compare factors (e.g., time involved, cost, taste, nutritional value) of a homemade yeast product with a ready-to-eat yeast product.
(i)	Compare bread machine and traditional methods of making bread.
(j)	Prepare or describe the preparation of a variety of yeast breads.

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Resources

R105119

Flat Out Food: Season 3

The field-to-plate documentary series follows host, Jenn Sharp, as she travels across Saskatchewan and learns about 8 ingredients. Jenn joins farmers, growers, artisans, and chefs and discovers how these simple ingredients are elevated into mouthwatering dishes.
Season 3 features a dedicated episode for each of these topics: