Title: Prepare yeasted dough products.
Course: Culinary Arts II (16052-II) > Section: Performing Baking Techniques

Preparation should include

- identifying the type of yeast product to be prepared
- selecting the ingredients
- assembling mise en place
- scaling the ingredients
- mixing and kneading the ingredients
- fermenting
- dividing the dough
- rounding the dough
- bench-resting the dough
- shaping the dough
- panning the dough
- proofing the dough
- baking the dough
- cooling the product
- storing the product.

Process/Skill Questions:

Thinking

- What role does temperature play in yeast dough production?
- How does fermentation affect the texture of the dough?
- What is the difference between proofing and fermentation?
- What are the basic types of yeast dough?
- What is the straight-dough method?
- What is the purpose of washes?
- What is the purpose of kneading?

Communication

- How can the importance of proper mise en place be communicated to employees?
- How can proper procedures and techniques for yeasted products be communicated to employees?

Leadership

- How can the importance of accurate measurement and scaling be emphasized to employees?
- How does production of a yeast bread affect a day's workflow?

Management

- How can the facility be designed to provide more efficient fermentation?
- How does accuracy of measurement affect food cost and waste?
- When should rapid-rise yeast be used rather than active dry yeast? When should fresh yeast be used?