1. 3/28 and 3/29
What is yeast?
Living microorganism-

2. Yeast Air Balloonsdirections
Objective:
Investigate how yeast bread reacts.
Identify the functions of ingredients
in yeast breads
Understand various terminology associated with preparing yeast breads
Agenda:
Yeast Bread Notes
Yeast Air Balloonsdirections

3. Learning Goal: I understand quick breads and yeast breads.
0: I don’t understand quick breads and yeast breads.
1: I understand some of quick breads and yeast breads.
2: I understand a majority of quick breads and yeast breads.
3: I understand quick breads and yeast breads.
4: I understand quick breads and yeast breads, and am able to demonstrate it while cooking at home.

4. Yeast Bread Air Balloons
Make a funnel with paper for your kitchen group.
Make sure you label your balloons (Cold water and warm water).
Follow your directions.
Take the temperature of your water.
Clean up your utensils, and measuring cup/spoons
You have 20 minutes to complete the activity

5. 3 Things that are needed for yeast to grow:
Food
warmth
moisture

6. CLASSES OF BREADS • Yeast breads can be broken up into 3 classes:
– Rolls
• Dinner Rolls
– Loaves
– Deep-fat Fried
• Doughnuts
• Scones

7. Based on the water temperatures
(number 9 on notes), what is the
optimal temperature of water
for dry yeast reconstituted with
water and sugar? Use a text-based
frame to write your answer.

8. What is the optimal water temperature for the yeast to successfully grow?
degrees

9. Identify the functions of ingredientsin yeast breads
Objective:
Identify the functions of ingredientsin yeast breads
Understand various terminology associated with preparing yeast breads
Agenda:
Yeast Bread notes

10. Learning Goal: I understand quick breads and yeast breads.
0: I don’t understand quick breads and yeast breads.
1: I understand some of quick breads and yeast breads.
2: I understand a majority of quick breads and yeast breads.
3: I understand quick breads and yeast breads.
4: I understand quick breads and yeast breads, and am able to demonstrate it while cooking at home.

11. If other ingredients are too hot, it can kill the yeast
How does the water temperature affect the growth of yeast? Why do you need to be careful when adding the yeast?
Think-Pair-Share-1 minute
Hot-Kills the yeast
Cold-Slows the growth of the yeast
If other ingredients are too hot, it will kill the yeast
If other ingredients are too hot,
it can kill the yeast

12. Flour Yeast Liquid Salt Sugar Fat Eggs
What is the purpose of the following ingredients in a yeast bread?
Flour
Yeast
Liquid
Salt
Sugar
Fat
Eggs

13. INGREDIENTS AND FUNCTIONS
IN A YEAST BREAD

14. Food Science Principles of Yeast Breads Yeast Bread Video
• Kneading:
– Enables the yeast to be distributed throughout the dough.
– Helps the proteins in the flour to develop gluten.
– Too much kneading will cause dough to loose flavor after being baked.
– Stretch test:
• Stretch dough to see if it has been kneaded long enough.
– It should resemble bubblegum.

15. What is the ripe test? Put 2 fingers in the middle of the dough
If your imprint
remains, its
ready to bake

16. Food Science Principles of Yeast Breads Cont.
• Proofing:
– Period of leavening of dough preceding baking.
– Usually let dough proof/raise until it doubles in size.

17. Agenda: Pretzel Dough Objective:
Demonstrate how to prepare a yeast bread
Agenda:
Pretzel Dough
Quick Bread and Yeast Bread Test: 4/13 and 04/14

18. Learning Goal: I understand quick breads and yeast breads.
0: I don’t understand quick breads and yeast breads.
1: I understand some of quick breads and yeast breads.
2: I understand a majority of quick breads and yeast breads.
3: I understand quick breads and yeast breads.
4: I understand quick breads and yeast breads, and am able to demonstrate it while cooking at home.

19. Pretzel Dough
1. Make your dough, put your dough onto the floured counter adding more but not too much.
2. Knead your dough for about 5 minutes.
3. Grease your plastic bag, add dough, let all air out, and seal good.
4. Put on the tray that is on the supply table.
5. Clean and be ready to finish our notes in 30 minutes.