1. Yeast Frame Activity Must work as a team. Discuss and brainstorm answers. Leave your COMPLETED NOTES ON YOUR TABLE FOR YOUR TEACHER TO CHECK. She will give your points for your assignment and then you can keep it in your folder. Turn your paper in!! © Jennifer Choquette Log on now!

2. Yeast Breads I Can… 1. Knead dough 2. Explain how to use yeast in a recipe 3. Work as a team © Jennifer Choquette

3. What is Yeast? A microscopic plant used as a leavening agent A microscopic plant used as a leavening agent © Jennifer Choquette

4. Fermentation The process of yeast changing sugar into carbon dioxide and ethyl alcohol is called fermentation The process of yeast changing sugar into carbon dioxide and ethyl alcohol is called fermentation © Jennifer Choquette

5. Purpose of yeast Yeast makes bread rise by producing carbon dioxide. Yeast makes bread rise by producing carbon dioxide. Yeast acts as a leavening agent. Yeast acts as a leavening agent. When dough rising as carbon dioxide is produced during fermentation it is called Proofing. When dough rising as carbon dioxide is produced during fermentation it is called Proofing. © Jennifer Choquette Commercial proofing machine used in a restaurant.

6. Requirements for Yeast to Grow Food Food (Examples: sugar and flour) © Jennifer Choquette Warm Temperature Warm Temperature (Not too hot though or it will kill the yeast) Liquid Liquid (Examples: water or milk)

7. Cooking with Yeast Be sure it is fresh or it will work slower. Be sure it is fresh or it will work slower. It should be dissolved in water or milk that is lukewarm. It should be dissolved in water or milk that is lukewarm. The lukewarm water can be no warmer than 115 degrees The lukewarm water can be no warmer than 115 degrees If yeast is dissolved in water that is too hot, it will kill the yeast If yeast is dissolved in water that is too hot, it will kill the yeast © Jennifer Choquette

8. Cooking with Yeast Cont. When cooking with yeast, your other ingredients should be at room temperature When cooking with yeast, your other ingredients should be at room temperature Overall, yeast breads take a longer time to prepare than. Overall, yeast breads take a longer time to prepare than. © Jennifer Choquette

9. Storing Yeast Yeast should be stored in a cool, dry place Yeast should be stored in a cool, dry place If yeast is stored too long or is approaching its expiration date, the yeast tends to work slower than normal. If yeast is stored too long or is approaching its expiration date, the yeast tends to work slower than normal. © Jennifer Choquette

10. Storing Prepared Yeast Dough If yeast dough is stored in the refrigerator, the rising process will slow down. If yeast dough is stored in the refrigerator, the rising process will slow down. If yeast dough is stored in the freezer, the rising process will stop. If yeast dough is stored in the freezer, the rising process will stop. © Jennifer Choquette

11. Watching the process http://www.exploratorium.edu/cooking/br ead/glutengood1test.html http://www.exploratorium.edu/cooking/br ead/glutengood1test.html http://www.exploratorium.edu/cooking/br ead/glutengood1test.html http://www.exploratorium.edu/cooking/br ead/glutengood1test.html © Jennifer Choquette

12. Making Yeast Bread After kneading you have to let the dough rise. After kneading you have to let the dough rise. Letting it rise allows yeast colonies to multiply and flavors to develop. Letting it rise allows yeast colonies to multiply and flavors to develop. For the first rising, place ball-shaped dough in greased, large bowl that is covered. For the first rising, place ball-shaped dough in greased, large bowl that is covered. Place it in a warm place. Place it in a warm place. © Jennifer Choquette

13. Making Yeast Bread Cont. Allow to sit 1-1 ½ hours; it should double in size. Allow to sit 1-1 ½ hours; it should double in size. Poke it with two fingers and if indention stays it is ready to be shaped. Poke it with two fingers and if indention stays it is ready to be shaped. Then dough must be punched down to allow excess gas to escape; this literally means you punch the dough in the middle and pull dough Then dough must be punched down to allow excess gas to escape; this literally means you punch the dough in the middle and pull dough away from the sides of the bowl away from the sides of the bowl and press it down toward the center. and press it down toward the center. © Jennifer Choquette

14. Making Yeast Bread Cont, Shape the dough. Shape the dough. Let it rise again until it doubles in size. The dough should be covered while rising. Let it rise again until it doubles in size. The dough should be covered while rising. Then bake the dough in an oven. Then bake the dough in an oven. © Jennifer Choquette

15. So what… Use your own words to summarize the knowledge that you learned. What are the most important things to remember? © Jennifer Choquette

16. Pretzel Making http://www.youtube.com/watch?v=PpOfYie- JeU http://www.youtube.com/watch?v=PpOfYie- JeU © Jennifer Choquette