How would you rate your lab with 1 being the worst and 10 being the best?
1 2 3 4 5 6 7 8 9 10
What went GOOD and WHY?
What went POORLY and WHY?
What was your specific job/s to complete in this culinary lab?
Please answer the following questions as completely as possible. Define the following vocabulary terms:
Fold– Preheat – Beat – Grease – What is another example of a “quick” product that you could make?
What is the function of the following ingredients in baking?
Flour – Baking powder/baking soda – Vanilla– Why is it important to only mix the dry ingredients with the moist ingredients only until combined?
How can you store your quick bread?
Video Worksheet: Baking Basics-Yeast Breads Why is it important to wash your hands before working in the kitchen?
Why is it important for the water to be the correct temperature to mix the yeast in?
What do fats/shortenings do in yeast breads?
Name two types of flour available for making bread.
What does kneading do for the bread?
How can you tell if you kneaded the bread long enough?
How many times should yeast bread rise/proof before baking?
Can yeast bread dough be refrigerated overnight and baked the following day?
Function of Ingredients What is a leavening agent?
A leavening agent causes products to rise. This simply means that products are “fluffed up” or filled with air bubbles to make them light and easy to chew. When products fill with air bubbles and expand, we say that the product rises. When products are not leavened they are flat and hard, somewhat like a Saltine or Ritz cracker.
What is the difference between a quick bread and a yeast bread?
A quick bread uses a quick method of rising, a yeast bread takes 1-3 hours to rise.
Pancakes, waffles, muffins, biscuits, banana bread and many coffee cakes are quick breads. The ingredients that make the quick bread rise quickly are baking soda or baking powder.
Rolls, bread, cinnamon rolls, soft pretzels, donuts, French bread, bagels and many other products are called yeast breads. They are leavened with yeast.