3040
Yeast Products
Name: _____________________
Upon completion of this module, students will be able to:
Identify and describe the factors involved in the preparation of yeast products
Prepare and evaluate a variety of yeast products
Understand the different types of yeast and their uses
Correctly handle yeast and dough
Understand fermentation and proofing
Understand shaping and preparation techniques for yeast products
Compare mixing methods employed in the preparation of yeast dough:
o Traditional method
o Rapid-mix method
o Bread machine
Know the standards for yeast products
Describe yeast breads, rolls and sweet dough products according to identified
quality standards
Describe yeast products representative of a variety of the world’s cuisine
Describe ingredients and techniques for adapting yeast breads to satisfy the
health-conscious consumer, including high fibre, a variety of grains and use of
additives.
GOOD LUCK!!
Lesson 1
Reference- Module Textbook 3040 Advanced Yeast Products. (In the duotang)
Instructions: Read the Yeast handout pg. 294-309 and answer the following questions:
1. Distinguish between the following Methods of Making Yeast Bread.
a. Straight Dough Method (4 marks)
b. Cool Rise Method (2 marks)
c. Refrigerator Method (2 marks)
d. Freezer Bread Method (3 marks)
2. A) Name the two proteins which must be found in good amounts in the type of flour chosen for
making bread. (2 marks)
B) What substance do they form when moistened? (1 mark)
C) What type of flour is suitable for making bread? (1 mark)
3. A) What effect does milk have on the quality of bread made? (4 marks)
B) Why is milk usually scalded? (1 mark)
4. A) List the roles sugar plays in bread-making. (2 marks)
B) Why must the sugar be measured accurately? (1 mark)
5. A) List the roles salt plays in bread-making. (2 marks)
B) What effect will adding too much salt have on the product? (1 mark)
6. List the 5 roles fat plays in bread-making. (5 marks)
7. Some bread products are made without any fatty ingredient. What effect does this have on the
final product? (2 marks)
8. A) What type of bread dough often contains eggs? (1 mark)
B) List the 5 roles eggs play in these types of products. (5 marks)
9. A) What effect will adding fruit to a recipe that does not contain any, have on the finished product?
(1 mark)
B) Why will this happen? (1 mark)
10. How do you test your liquids once they have been scalded to ensure they are cool enough to add
to the yeast mixture? (1 mark)
11. What could cause a bread to have a “yeasty” flavor? (2 marks)
12. Why is it important to thoroughly beat the flour mixture in the initial mixing step? (2 marks)
13. How can you tell when sufficient flour has been added to the dough and it is ready for kneading?
(2 marks)
14. When kneading, what will happen if you work in too much flour? (2 marks)
15. Describe the appearance of bread dough that has been sufficiently kneaded. (2 marks)
16. Why must you be careful to prevent the surface of the kneaded dough from drying out during the
rising period? (1 mark)
17. A) When the dough has risen to double in volume, what begins to happen to the gluten? (1 mark)
B) How do you test the dough to make sure it has risen sufficiently? (1 mark)
18. Why are the baking pans greased with unsalted fat or vegetable oil? (1 mark)
19. How should the oven racks be adjusted for baking loaves of bread? (1 mark)
20. How do you know when bread is ready to be removed from the oven? (3 marks)
Lesson 2
Reference – Textbook: Professional Cooking for Canadian Chefs Chapter 30
Instructions: Read Chapter 30 and answer the following questions.
1. According to the Professional Cooking textbook there are multiple steps in the production of yeast
dough. In your own words explain the following:
a. Scaling ingredients – (1 mark)
b. Mixing – (2 marks)
c. Fermentation – (1 mark)
d. Punching – (4 marks)
e. Scaling – (1 mark)
f. Rounding – (3 marks)
g. Benching – (1 mark)
h. Makeup and panning – (1 mark)
i. Proofing –(1 mark)
j. Baking – (3 marks)
k. Cooling – (1 mark)
l. Storing – (3 marks)
2. What is the difference between a lean dough and a rich dough? Give multiple examples of each. (6
marks)
3. What is a rolled-in dough? What are some examples. (3 marks)
4. When bread doesn’t rise, a possible cause could be……. (6 marks)
5. When the crust is to dark, a possible cause could be……. (5 marks)
6. When there are blisters on the crust, a possible cause could be…… (3 marks)
7. How do you makeup pan loaves? (3 marks)
8. How do you shape brioche? (4 marks)
Lesson 3
Use the following clues to fill in the crossword puzzles:
Across Down
5. rapid rising in the oven because of 1. the process by which yeast acts on the sugars and starches
trapped gases (2 words) in the dough to produce carbon dioxide gas and alcohol
8. what is baking soda? (2 words) 2. what needs to happen rapidly
11. make baked products tender, add flavor 3. there are 3 different methods: straight dough, modified
and richness. They also help bind. straight dough, sponge
12. weighing ingredients accurately (2 words) 4. shaping into loaves and placing on baking sheets (3 words)
14. continuing the fermentation process 6. add flavor and help the crust to brown
16. ex. Danish pastry (2 words) 7. relaxing the gluten to make shaping the dough easier
18. bread formed by poking holes in the 9. an under-fermented dough (2 words)
dough at regular intervals 10. this is not hitting dough as hard as you can
21. Elastic like strands of protein formed 13. weighing the dough
when flour and liquid are mixed 15. shaping dough into smooth, round balls
22. prepared in two stages (2 words) 17. working a dough with your hands to develop the gluten
24. an over-fermented dough (2 words) 19. a baked good formed from a rolling-in procedure
25. when you wrap cooled breads in moisture 20. A dough that is low in fat and sugar (2 words)
proof bags to retard staling
23. a mixture that has as much liquid as flour
26. contains higher proportions of fat, sugar,
and sometimes eggs (2 words)
Yeast Bread
1
2 3 4 5 6
7
8 9
10
11
12 13
14 15
16 17
-
18 19
20
21 22
23
24
25
26
Lesson 4
Reference – Textbook: Professional Cooking for Canadian Chefs Chapter 29 pgs 903-904
Instructions: Please read the section on Yeast on the pages noted above and answer the following
questions.
1. What is fermentation? (1 mark)
2. What does the release of gas do? Where does the alcohol go? (2 marks)
3. Yeast is extremely sensitive to temperature because it is a living organism. Make a chart of the
temperatures and yeast’s reaction to them. (5 marks)
4. Yeast is available in three forms. Describe them below.
a. Fresh Yeast (2 marks)
b. Active Dry Yeast (2 marks)
c. Instant Dry Yeast (3 marks)
5. Yeast contributes ___________________ in addition to leavening action.
Lesson 5
Congratulations! You are the proud owner of Okotoks’ newest International bakery. You are filling a niche
that is sorely needed! Opening day is fast approaching and you need a signature dish that is not Canadian
or American. Your job is to get together with your business partners and design this baked product. It will
need to be brought in for your public to sample on Grand Opening Day ___________________________,
along with your prized recipe and home evaluation sheet. You also must design what your store front
window will look like, including the name of your bakery. Be creative – you want to attract as many
customers as possible. Both the recipe and the storefront window must be min. 8 ½ X 11 size. The
storefront window needs to be extremely neat and colored.
Lesson 6
Evaluations:
Fill out the following evaluations for each of your labs. You will need to comment on all three areas
For each of the labs we complete. Areas for improvement and an overall mark need to be placed in
the second chart. To help you decide if your product turned out there is a list of quality standards
at the end of this booklet. Also, your textbook pg. 915 can help with suggestions for improvement
if something went wrong.
LABS APPEARANCE TEXTURE TASTE
Areas for improvement. Comment on what you think could have gone better with the product and evaluate
yourself out of 10.
LABS AREAS OF IMPROVEMENT GRADE /10