TAILIEUCHUNG - Lecture Professional cooking (6/e): Chapter 30 - Wayne Gisslen

Lecture Professional cooking (6/e): Chapter 30 - Yeast products. This chapter focuses on the production of many kinds of yeast products, including breads, dinner rolls, sweet rolls, Danish pastry, and croissants. | Chapter 30 Yeast Products Chapter Objectives 1. Prepare breads and dinner rolls. 2. Prepare sweet dough products. 3. Prepare Danish pastry and croissants. Overview In the simplest form, bread is nothing more than dough and water, leavened by yeast and baked. Some breads contain additional ingredients such as sugar, shortening, milk, eggs, and flavoring. All in all, the main ingredients of bread are flour, water, and yeast. Yeast Product Types Regular Yeast Dough Products Lean Dough Products Rich Dough Products Rolled-in Yeast Dough Products Mixing Methods Three main purposes of mixing yeast doughs: To combine all ingredients into a uniform, smooth dough To distribute the yeast evenly To develop gluten Straight Dough Methods Modified Straight Dough Method for Rich Doughs Sponge Method Steps in Yeast Dough Production Scaling Ingredients: all ingredients have to be measured correctly. Mixing: two reasons are to mix ingredients into a dough and distribute yeast .

• Du lịch
• Professional cooking
• Lecture Professional cooking
• Cooking skill
• Cooking methods
• Yeast products
• Danish pastry
• Basic cooking principles
• Cooking times
• Moist heat cooking methods
• Cooking vegetables
• Cook vegetables by boiling
• Vegetarian diets
• Cooking for vegetarian diets
• Understanding fish
• Cooking fish
• Cooking fat
• Understanding potatoes
• Cooking potatoes
• Dried legumes
• Cooking legumes
• Cooking meats
• Cook meats by roasting
• Cook meats by baking
• Cook meats by broiling
• Baking fish
• Moist baking
• Cooking poultry
• Game birds
• Muscle tissue
• Cooking equipment
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• Professional kitchen