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Hospitality > Yeast Products *G11 > Flashcards

Yeast Products *G11 Flashcards

1
Q

Fermentation definition *2

A

Process where Yeast converts sugar* into Carbon dioxide and alcohol*

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2
Q

Creaming definition

A

Beating sugar and shortening together til light and fluffy

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3
Q

Kneading definition

A

Manipulating yeast dough to develop gluten

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4
Q

Glazing definition *2

A

Brushing the surface of a baked surface with milk/ egg* to give shiny finish/colour*

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5
Q

Scaling definition

A

Dough is formed in desired shape/fattening

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6
Q

Factors that influence the quality of yeast products *3

A

*quality of ingredients
*gluten content of flour
*time used to knead dough

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7
Q

Scoring definition

A

Cutting the surface of bread with a blade to better appearance

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8
Q

Docking definition

A

Pressing small holes into pizza dough base to prevent uneven bubbles

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9
Q

Gluten definition

A

Protein in wheat flour
That contributes to elasticity in bread mixes

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10
Q

How to test if dough is kneaded enough *3

A

*take a piece of dough
*flatten and stretch
*until tears stop approaching and is elastic

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11
Q

What happens to baked goods if it isn’t kneaded enough *3

A

*crumbly bread
*coarse texture
*dense loaf

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12
Q

What happens with raising agent during rising time *3

A

*yeast dissolves
*dough ferments
*gluten develops

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13
Q

How to test for doneness *3

A

*pleasant flavour
*detaches from pan
*sounds hollow when knocking on surface

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14
Q

Name the quality characteristics of baked goods *5x2

A

*colour - golden brown
*shape - rounded upper crust, no folds
*texture - light, spongy and elastic
*taste - no strong yeast taste
*weight - light

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15
Q

What is the nutritional value of yeast products *3

A

*lots of carbohydrates
*bits of protein
*small bits of vitamin B

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16
Q

Examples of carbs *3

A

Starch, sugar, fibre

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17
Q

Gluten helps product to….

A

Stretch and hold its shape

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18
Q

Gluten is formed out of what 2 proteins found in wheat flour

A

Gliadin
Glutenin

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19
Q

Types of yeast *3

A

*instant - doesn’t dissolve
*active dry - sponge in water
*cube - dissolves in lukewarm sugar water

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20
Q

Function of yeast *2

A

*raising agent through fermentation
*provides characteristic flavour

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21
Q

Flour types

A

*Cake- white, refined
*White bread- coarser than cake flour
*Brown bread- higher % of bran
*Whole wheat- all bran + wheat germ present
*Rye/buckwheat/oats/barley- contains little gluten

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22
Q

Function of Flour

A

Provides protein to develop gluten framework

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23
Q

What temperature should liquid be at when baking

A

40*C

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24
Q

Water too cold…

A

Slows yeast growth

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25
Q

Water too hot…

A

Destroys yeast cells

26
Q

Function of liquid *4

A

*helps gluten development
*dissolves sugar and salt
*disperses yeast and fat cells
*milk increases nutritional value

27
Q

What does too much sugar do

A

Retards yeast growth

28
Q

Function of sugar *3

A

*food source for yeast
*sweetens dough
*gives attractive brown crust

29
Q

Function of salt *3

A

*improves taste
*strengthens gluten
*controls fermentation process

30
Q

Function of eggs *3

A

*gives finer texture
*provides rich colour
*additional flavour

31
Q

Types of shortening and uses *3x2

A

*butter/margerine - firm texture
*oil - gives fine texture, prevents crumbling
*lard - gives soft crust with light texture

32
Q

Function of shortening *4

A

*contributes flavour
*improves texture
*improves dough elasticity
*improves keeping bread quality

33
Q

Additions in bread examples

A

Cheese
Dried fruit
Clives

34
Q

Name and explain improvers *2x2

A

*ascorbic acid -pre dissolve in liquid
*cream of tarter - pinch keeps dough soft

35
Q

Function of improvers

A

Speed up rising process

36
Q

Yeast is classified as what type of raising agent

A

Biological

37
Q

Types of dough *3

A

*Plain bread
*Rich
*Sweet

38
Q

Types of plain bread dough *3

A

White
Brown
Whole wheat

39
Q

Characteristics of rich dough *2

A

*Eggs always included
*Other ingredients can be added

40
Q

Examples of rich dough *4

A

*brioche
*stollen
*chealsea buns
*panetone

41
Q

Characteristics of sweet dough *2

A

*sugar always added
*yeast increase, raising time decrease

42
Q

Examples of sweet dough *4

A

*doughnut
*koeksisters
*hot cross buns
*mosbolletjies

43
Q

What are the steps for preparation of yeast dough *10

A

*scaling
*mixing
*kneading
*first rising/fermentation
*knocking/punching down
*scaling, rounding, benching
*shaping
*proofing/final rising
*cooling

44
Q

Types of mixing methods *2x2

A

*straight dough - instant dry yeast added directly to dry ingredients
*sponging - active/cubed yeast is dissolved in lukewarm liquid > sugar and 1/2 flour is added

45
Q

Explain kneading *3
(steps for preparation of yeast dough)

A

*knead to develop gluten and distribute ingredients
*knead 5 mins mixer or 10 mins by hand
*knead on lightly floured surface

46
Q

Explain first rising/fermentation *3+2

A

*yeast activation = food (sugar) + moisture (liquid) and moderate heat
*heat let’s CO2 expand, bread rises
*alcohol evaporates during baking process
*place in greased container + cover up with wrap
*allow to rise til double the volume

47
Q

Explain Knocking/ punching down
(steps for preparation of yeast dough) *2

A

*dough is knocked to release CO2 and break large bubbles
*extra ingredients are now added

48
Q

Explain scaling, rounding and benching (steps for preparation of yeast dough) *3

A

*scaling - dough is weighted to give even size portion
*rounding - dough is shaped into round balls
*benching - dough is rested for 10-15 minutes to relax the gluten

49
Q

Explain shaping (steps for preparation of yeast dough)

A

Dough is shaped, paced on a baking sheet

50
Q

Explain proofing/final rising *2

A

*brush dough with water to prevent drying out
*cover with greased plastic, let is rise to double volume

51
Q

Explain baking (steps for preparation of yeast dough)

A

*place in centre of pre-heated oven

52
Q

Cooling (steps for preparation of yeast dough) *3

A

*turn out immediately to prevent sweating
*cool on wire rack
*sweet bakes can be brushed with sugar water for a shiny surface

53
Q

Name cooking methods and goods that are baked with them*3

A

*baking - sweet baked 180
- bread rolls 200
- pita bread 220
*deep fry - vetkoek, doughnuts
*steam - dumplings, dombolo

54
Q

Name some effects of heat *min 3 max 6

A

*increases volume
*stops fermentation
*vaporises alcohol
*coagulates protein
*gelatinises starch
*crust turns brown

55
Q

Maillard reaction

A

Chemical reaction between amino acids and reducing sugars
-browned foods desired steaks

56
Q

Qualities of an unsuccessful product *4

A

*small volume
*uneven shape
*cracked crust
*heavy bread

57
Q

Reasons for uneven shape *3

A

*bad shaping
*over/under proofed
*uneven temperature

58
Q

Reasons for small volume *3

A

*flour with poor gluten content
*too much sugar/shortenig
*underproofed

59
Q

Reasons for cracked crust *3

A

*dough too stiff
*underproofed
*oven too hot

60
Q

Reasons for heavy bread *3

A

*too much salt
*underbaked
*dough too stiff/soft

61
Q
A

Hospitality (15 decks)

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