1. WEEK 12: NOVEMBER 16-20 IMPORTANT REMINDERS: BREADS & GRAINS UNIT BEGINS THIS WEEK NO LATE START THIS FRIDAY LAB TODAY, THURSDAY & FRIDAY GALLON QUIZ TOMORROW DESSERT PACKET DUE TOMORROW

2. DAY 49: NOVEMBER 16 Objective: Students will demonstrate proper steps to following a recipe for creating a quick bread. Warm-up: Draw and label the four standard dry measuring cups. Activities: Scones Lab Extra Flour for counter (1/4 C) 2- Head Chef 3- Assistant Chef 4-Runner 5-Cleaner 1-All the Above 2- Head Chef 3- Assistant Chef 4-Runner 1-Cleaner

3. DAY 50: NOVEMBER 17 Objective: Students can prepare and plan for a lab. Warm-up: ¾ cup=_____ Teaspoons Activities: Dessert Unit Packet Due TODAY Gallon Quiz Organize Kitchen Yeast Dough Notes

4. YEAST DOUGH PRODUCTION

5. YEAST DOUGH PREPARATION 1.Scaling ingredients 2.Mixing & kneading 3.Fermentations 4.Dividing dough 5.Rounding dough 6.Bench rest 7. Shaping dough 8. Panning dough 9. Final Proofing 10. Baking dough 11. Cooling dough 12. Packaging dough

6. MIXING METHODS 1.Straight-dough method: Used to make most basic breads. All ingredients are mixed together in a single step. 2.Modified Straight-Dough method: used to make rich dough's. Allows for more even distribution of fats and sugars by mixing ingredients in steps. 3.Sponge method: Used to make hearth breads or sweet dough's. Allows yeast to develop separately, yielding a more intense flavor and lighter, airy mixture.

7. SCALING INGREDIENTS 1.Accurate measurement: is critical. Too much or too little of an ingredient will effect yeast activity, gluten formation, and product quality. 2.Use a Baker’s Scale: to weigh all ingredients denser than milk or water.

8. MIXING AND KNEADING 1.Mixing thoroughly and correctly: ensures even yeast distribution, gluten development, and a uniform mixture. 2.Kneading: Working the dough until it is smooth and elastic.

9. FERMENTATION 1. Fermentation: Yeast converts dough sugars into alcohol and carbon dioxide, trapping gases in the gluten and causing the dough to rise. 2. Punch dough. 3. Divide dough 4. Round dough 5. Bench dough 6. Shape dough 7. Pan dough

10. FINAL PROOFING 1.After dough has been shaped and panned, place in proofer at 85-95 degrees F and 80-90% humidity. 2.Length of time depends on type of dough; should be slightly less than double in size.

11. WASHING, SLASHING AND DOCKING 1.Washing: applying a thin glaze of liquid before baking. 2.Slashing: making shallow cuts in the surface to help gases escape. 3.Docking: Making small holes in the surface of rich dough to allow steam to escape.

12. BAKING YEAST DOUGH Oven temperatures and baking times are determined by dough type and: a)Dough richness b)Portion size c)Desired color Baking with steam: a)Gives thin crust b)Keeps crumb soft c)Adds glossy shine

13. BAKING DOUGH… CONTINUED Stages of Baking: a)Oven spring b)Structure develops c)Crust forms d)Finished product Test for Doneness: a)Tap the top of the loaf- A hollow sound means the product is done b)If the crust is evenly brown on the top and bottom it is done.

14. DAY 51: NOVEMBER 18 Objective: Students will plan and prepare for a yeast dough lab. Warm-up: 1 stick of butter=__C =__ lb. Activities: Lab Reflection & Vocabulary Copy Recipes 1 reflection will be done for all 3 pizza Recipes. Pizza Dough Demo

15. SCONES LAB REFLECTION- COMPLETE SENTENCES PLEASE 1.Explain three important steps about this recipe if you were helping someone who has never made scones. 2.List two variations/modifications you would make to the scones or filling.

16. CULINARY VOCABULARY 1.Quick Breads: A type of bread made from quick-acting leavening agents, such as baking powder. 2.Baking: To bake, you use very dry heat in a closed environment, usually an oven. 3.Carryover Cooking: The cooking that takes place after you remove something from the heat source.

17. DAY 52: NOVEMBER 19 Objective: Students will understand and demonstrate the effects of working with yeast production in dough. Warm-up: 32T=______C Activities: Pizza Dough & Pizza Sauce Drizzle oil prior to covering 3- Head Chef 4- Assistant Chef 5-Runner 1-Cleaner 2-All the Above 3- Head Chef 4- Assistant Chef 1-Runner 2- Cleaner

18. DAY 53: NOVEMBER 20 Objective: Apply yeast dough production into a recipe. Warm-up: 12 pt = ___G Activities: Pizza & Dessert Pizza 4- Head Chef 5- Assistant Chef 1-Runner 2-Cleaner 3-All the Above 4- Head Chef 1- Assistant Chef 2-Runner 3- Cleaner

19. TIPS & TRICKS FOR PIZZA Divide dough in half to use half for dessert but fit both on one baking sheet. Bake both for 10-15 minutes Use corn meal when rolling out dough Don’t forget to form a crust 2 T of milk to ½ C powder sugar Pre-bake dough (our version of proof) Use only cheese needed Toppings available: Onion, garlic, pepperoni (10-12)