Jeopardy

Dr. Strangeloaf

The Perfect Loaf

When you bake w/ Yeast Breads

Q $100

Q $200

Q $300

Q $400

Q $500

Q $100 Q $100Q $100 Q $100

Q $200 Q $200 Q $200 Q $200

Q $300 Q $300 Q $300 Q $300

Q $400 Q $400 Q $400 Q $400

Q $500 Q $500 Q $500 Q $500

Final Jeopardy

Labs

$100 Dr. Strangeloaf

What is an issue with active dry yeast?

$100 Dr. Strangeloaf

-Dough takes a long time to rise

$200 Dr. Strangeloaf

What is a better term for “puching down” bread

$200 Dr. Strangeloaf

-Folding (3 fold wallet)

$300 Dr. Strangeloaf

What’s another reason (aside from taste) for adding salt to our dough?

$300 Dr. Strangeloaf

-slows and regulates fermentation process

$400 Dr. Strangeloaf

What are the different types of yeast available to bakers?

$400 Dr. Strangeloaf

-Fresh-Dry Active yeast-Instant Rapid rise yeast

$500 Dr. Strangeloaf

What is the percentage breakdown of what bakers put into their breads?

$500 Dr. Strangeloaf

50% flour30% water15% air2% salt and yeast

$100 The Perfect Loaf

What is a reason why your bread might be too small?

$100 The Perfect Loaf

-size of pan was too large-oven too hot, or dough was too cold-Insufficient rising period

$200 The Perfect Loaf

If your dough was either underkneaded or over kneaded - what would the dough look like?

$200 The Perfect Loaf

-dough is sticky

$300 The Perfect Loaf

What are two characteristics of the perfect loaf?

$300 The Perfect Loaf

-has risen to about double in size-exterior is an even golden brown-crust is tender and thin-interior has small air bubbles-should spring back after being cut

$400 The Perfect Loaf

List two reasons why our crust may be pale:

$400 The Perfect Loaf

-sugar omitted-dough allowed to rise too long-temperature of dough too high during mixing and rising-used water instead of milk

$500 The Perfect Loaf

What might cause our bread to be dry?

$500 The Perfect Loaf

-rising temperature too high-not enough shortening/fat

$100 When you bake w/

What does bread symbolize?

$100 When you bake w/

-warmth, affection and home

$200 When you bake w/

What type of texture can eggs help produce?

$200 When you bake w/

Fine and delicate texture

$300 When you bake w/

What is the unique property of wheat flour when made in bread?

$300 When you bake w/

Unique physical properties, when mixed with liquid, stretch to form an elastic-like framework capable of holding in the gas bubbles produced by yeast.

$400 When you bake w/

What is the function of fat in our yeast breads?

$400 When you bake w/

-Acts as a lubricant, making a dough that stretches more easily as the gas is given off by the yeast.-Adds flavor, contributes moisture and tenderness

$500 When you bake w/

What is the difference between adding milk and water into our breads?

$500 When you bake w/

Milk – more velvety grain and the bread itself toasts better and keeps betterWater – wheaty flavor, and a crisp crust

$100 YEAST BREADS

Why do we oil our bread surface?

$100 YEAST BREADS

To allow for easy stretching

$200 YEAST BREADS

How can we tell if our dough has risen enough?

$200 YEAST BREADS

Push two fingers deep into the dough, if the indents stay the dough is ready

$300 YEAST BREADS

What is fermentation?

$300 YEAST BREADS

The process by which yeast grows and reproduces

$400 YEAST BREADS

What does yeast produce that gives rise to our dough?

$400 YEAST BREADS

Carbon Dioxide

$500 YEAST BREADS

How do yeast cells reproduce and what is the name of it?

$500 YEAST BREADS

Asexually, known as budding

$100 Labs

Once we shaped our focaccia what did we do before putting into the oven?

$100 Labs

Brush with olive oil and press insalt and rosemary

$200 Labs

What were 3 of the differences you noticed from our pizza pops and the pilsbury pizza pops?

$200 Labs.

Knew all the ingredients in oneOne tasted better One had fresh ingredientsOne took much longer to make

$300 Labs

When making pizza pops what are 2 ways you can ensure the filling doesn’t escape?

$300 Labs

Seal the sides and press with a forkDon’t overfill the pizza pop

$400 Labs

What is the purpose of leaving an inch on one side of the dough before rolling?

$400 Labs

So you can seal your cinnamon buns

$500 Labs

In our cinnamon bun lab – why did we use the loaf pan instead of a cake pan?

$500 Labs

The loaf pan ensured the buns rise upwards, whereas if they were further apart in a cake pan they would rise outwards

Final Jeopardy

What are the 5 functions of kneading?

Final Jeopardy Answer

1. Mixes ingredients2. Distributes yeast3. Releases gases produced by

growing yeast4. Strengthens gluten strands5. Incorporates fresh oxygen into

dough