Jeopardy Dr. Strangeloaf The Perfect Loaf When you bake w/ Yeast Breads Q $100 Q $200 Q $300 Q $400 Q $500 Q $100 Q $200 Q $300 Q $400 Q $500 Final Jeopardy Labs

$100 Dr. Strangeloaf What is an issue with active dry yeast?

$100 Dr. Strangeloaf -Dough takes a long time to rise

$200 Dr. Strangeloaf What is a better term for “puching down” bread

$200 Dr. Strangeloaf -Folding (3 fold wallet)

$300 Dr. Strangeloaf What’s another reason (aside from taste) for adding salt to our dough?

$300 Dr. Strangeloaf -slows and regulates fermentation process

$400 Dr. Strangeloaf What are the different types of yeast available to bakers?

$400 Dr. Strangeloaf -Fresh -Dry Active yeast -Instant Rapid rise yeast

$500 Dr. Strangeloaf What is the percentage breakdown of what bakers put into their breads?

$500 Dr. Strangeloaf 50% flour 30% water 15% air 2% salt and yeast

$100 The Perfect Loaf What is a reason why your bread might be too small?

$100 The Perfect Loaf -size of pan was too large -oven too hot, or dough was too cold -Insufficient rising period

$200 The Perfect Loaf If your dough was either underkneaded or over kneaded - what would the dough look like?

$200 The Perfect Loaf -dough is sticky

$300 The Perfect Loaf What are two characteristics of the perfect loaf?

$300 The Perfect Loaf -has risen to about double in size -exterior is an even golden brown -crust is tender and thin -interior has small air bubbles -should spring back after being cut

$400 The Perfect Loaf List two reasons why our crust may be pale:

$400 The Perfect Loaf -sugar omitted -dough allowed to rise too long -temperature of dough too high during mixing and rising -used water instead of milk

$500 The Perfect Loaf What might cause our bread to be dry?

$500 The Perfect Loaf -rising temperature too high -not enough shortening/fat

$100 When you bake w/ What does bread symbolize?

$100 When you bake w/ -warmth, affection and home

$200 When you bake w/ What type of texture can eggs help produce?

$200 When you bake w/ Fine and delicate texture

$300 When you bake w/ What is the unique property of wheat flour when made in bread?

$300 When you bake w/ Unique physical properties, when mixed with liquid, stretch to form an elastic-like framework capable of holding in the gas bubbles produced by yeast.

$400 When you bake w/ What is the function of fat in our yeast breads?

$400 When you bake w/ -Acts as a lubricant, making a dough that stretches more easily as the gas is given off by the yeast. -Adds flavor, contributes moisture and tenderness

$500 When you bake w/ What is the difference between adding milk and water into our breads?

$500 When you bake w/ Milk – more velvety grain and the bread itself toasts better and keeps better Water – wheaty flavor, and a crisp crust

$100 YEAST BREADS Why do we oil our bread surface?

$100 YEAST BREADS To allow for easy stretching

$200 YEAST BREADS How can we tell if our dough has risen enough?

$200 YEAST BREADS Push two fingers deep into the dough, if the indents stay the dough is ready

$300 YEAST BREADS What is fermentation?

$300 YEAST BREADS The process by which yeast grows and reproduces

$400 YEAST BREADS What does yeast produce that gives rise to our dough?

$400 YEAST BREADS Carbon Dioxide

$500 YEAST BREADS How do yeast cells reproduce and what is the name of it?

$500 YEAST BREADS Asexually, known as budding

$100 Labs Once we shaped our focaccia what did we do before putting into the oven?

$100 Labs Brush with olive oil and press in salt and rosemary

$200 Labs What were 3 of the differences you noticed from our pizza pops and the pilsbury pizza pops?

$200 Labs. Knew all the ingredients in one One tasted better One had fresh ingredients One took much longer to make

$300 Labs When making pizza pops what are 2 ways you can ensure the filling doesn’t escape?

$300 Labs Seal the sides and press with a fork Don’t overfill the pizza pop

$400 Labs What is the purpose of leaving an inch on one side of the dough before rolling?

$400 Labs So you can seal your cinnamon buns

$500 Labs In our cinnamon bun lab – why did we use the loaf pan instead of a cake pan?

$500 Labs The loaf pan ensured the buns rise upwards, whereas if they were further apart in a cake pan they would rise outwards

Final Jeopardy What are the 5 functions of kneading?

Final Jeopardy Answer 1.Mixes ingredients 2.Distributes yeast 3.Releases gases produced by growing yeast 4.Strengthens gluten strands 5.Incorporates fresh oxygen into dough