1. 6/10/2016 B. Jackson-Lake Norman High School Specialty Foods Preparation Skills Yeast breads

2. 6/10/2016B. Jackson-Lake Norman High School Yeast Breads-5.01 Preparation Ingredients Flour Liquids Fat Eggs Sugar Salt Yeast Other Ingredients Leavening Agents Steam Yeast Baking Soda Baking Powder

3. 6/10/2016B. Jackson-Lake Norman High School Yeast Breads-5.01 Preparation Food Science Principles Kneading Fermentation Punching the Dough Shaping Baking Characteristics of Yeast Bread Methods and principles Cool rose dough Refrigerator Dough Freezer Dough Bread machine Microwave oven Batter method Mixer method One rise method Traditional Method Evaluate Sensory Cultural influences/history Trends and new products

4. 6/10/2016B. Jackson-Lake Norman High School Food Science Principles Kneading Fermentation Punching the Dough Shaping Baking Characteristics of Yeast Bread

5. 6/10/2016B. Jackson-Lake Norman High School Food Science Principles KneadingFermentation

6. 6/10/2016B. Jackson-Lake Norman High School Food Science Principles Punch dough carbon Shaping Proofing-test yeast Select related video Proofing First rise & shaping Baking French bread Rise Punch Check

7. 6/10/2016B. Jackson-Lake Norman High School Yeast Bread Variations Pizza Dough Rolls –Cinnamon, dinner, crescent, parker house Baguettes Braids Loaf Bread Friendship Bread Many more

8. 6/10/2016B. Jackson-Lake Norman High School Yeast Bread Variations

9. 6/10/2016B. Jackson-Lake Norman High School Yeast Bread Variations

10. 6/10/2016B. Jackson-Lake Norman High School Saving Time Cool rise-refrigerator-slows yeast activity Refrigerator- cool rise Bread machines Microwave

11. 6/10/2016B. Jackson-Lake Norman High School Yeast Breads- 5.02 Adapt Recipes & Products Nutritional Value Fat Sugar Fiber Protein Starch Substitutions/variations Eggs/egg product Sugar/sugar substitutes Flour

12. 6/10/2016B. Jackson-Lake Norman High School References Monkey See Videos