1. Yeast Air Balloonsdirections
Objective:
Investigate the difference in water temperature when working with yeast.
Agenda:
Yeast Bread Pre-Test
Yeast Air Balloonsdirections

2. 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.

3. Yeast Bread Air Balloons
Make a funnel with paper for your kitchen group.
Make sure you know which balloons are which (Cold water and warm water).
Follow your directions.
Take the temperature of your water.
Clean up your utensils, and measuring cup/spoons
You have 10 minutes to complete the activity

4. 3/21 On your Cornell Notes page answer the following:
Describe the effects of water temperature on yeast. Address both water temperatures that you saw yesterday.

5. Period of leavening of dough preceding baking.

6. Rating
0-4: 1
5-8: 2
9-12: 3

7. Agenda: Yeast Bread Notes
EQ: What are the characteristics of yeast breads?
Agenda:
Yeast Bread Notes

8. What is yeast?
Living microorganism-

9. 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.

10. 3 Things that are needed for yeast to grow:
Food
warmth
moisture

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

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. 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.

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

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

17. 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.

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

19. 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.

20. ShHH…Sit with your cooking groups, it’s a lab day.

21. Objective: Demonstrate making a yeast bread by making pretzel dough
Objective: Demonstrate making a yeast bread by making pretzel dough. Investigate the functions of yeast.
Agenda:
Pretzel Dough Day 1

22. 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.

23. Pretzels Day 1
1. Take the temperature of the water: What should it be?
2. Make dough, taking turns kneading it…remember if you didn’t knead the pizza dough, you need to knead the pretzel dough.
3. Grease Ziploc bag good, getting all of the air out before closing it.
4. Put dough on the tray, clean and bleach counters and sinks.

24. Objective: Demonstrate making a yeast bread by making pretzel dough.
Agenda:
Pretzel Dough Day 2

25. 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.

26. Pretzels 1. Line cookie sheet with foil
2. Use a pastry brush to brush egg yolk or melted butter
3. Sprinkle with toppings.
4. If you have pretzel bites, reduce cooking time.
5. The bottom will be golden brown when cooked.

27. Lab day
Cinnamon Rolls Day 1

28. Lab day
Cinnamon Rolls Day 2

29. 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.

30. Read your Milk Temperature
Reminders
1. Only do steps 1 and 2
Read your Milk Temperature

31. Cinnamon Rolls Day 2 1. Roll dough (about as big as your cutting mat)
2. Fill
3. Roll and cut cinnamon rolls
4. Grease baking pan, and put cinnamon rolls in.
5. Cover tightly and label with kitchen # and Period #
6. Carmel apple group….follow instructions.

32. Lab day
Cinnamon Rolls Day 3

33. 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.

34. Cinnamon Roll Icing
While your cinnamon rolls are cooking make your icing

35. Objective: Demonstrate making a yeast bread by making pizza dough.
Agenda:
Pizza Dough Day 1

36. 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.

37. Pizza Dough Reminders
Don’t forget to take the temperature of your water
Grease your bag good
Prep all ingredients that need to be prepped. Pour grease into can on the supply table. Wrap all ingredients in plastic wrap, then store together in 1 big piece of wrap, putting a label on it with your kitchen number and period number.
Example: K1 P1

38. Objective: Demonstrate making a yeast bread by making pizza.
Agenda:
Pizza Day 2

39. 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.

40. Pizza Directions
1. Roll out dough, and place on a pizza pan or jelly roll sheet. These need to be washed, dried, and handed to me before being checked out.
2. Poke dough with a fork all over, and pre- bake.
3. Top pizza with sauce (you can add seasonings to your sauce), 2c. Cheese, and toppings, and bake.

41. Modern Marvels: Bread
video

42. 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.

43. Cinnamon Rolls day 1 Reminders: Make dough
Take temperature of milk (110)
Gradually add flour- Not all at once!
Knead dough for 7-9 minutes

44. 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.

45. Cinnamon Rolls Day 2 1. Bleach and Clean Counters
2. Sprinkle a little flour on counter top.
3. Roll dough into a rectangle.
4. Spread with filling and roll from long edge.
5. Cut with string Video
6. Grease 9 x 13 pan, place cinnamon rolls in.

46. 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.