TAILIEUCHUNG - Lecture Professional cooking (7/E): Chapter 30 - 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 Bakeshop Production: Basic Principles and Ingredients Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved Understanding Yeast Products Regular Yeast Dough Products Lean dough Low in fat and sugar. Rich Dough Generally contains higher proportions of fat, sugar, and sometimes eggs. Yeast Product Types Understanding Yeast Products Rolled-In Yeast Dough Products Rolled-in or laminated doughs Fat is incorporated into the dough in many layers by means of a rolling and folding procedure. The alternating layers of fat and dough give the baked product a flaky texture. Non-sweet rolled-in doughs, such as croissants. Sweet rolled-in doughs, such as Danish pastries. Yeast Product Types Understanding Yeast Products Mixing yeast doughs has three main purposes: To combine all ingredients into a uniform, smooth dough. To distribute the yeast evenly throughout the dough. To develop gluten. Mixing Methods Understanding Yeast Products Three principal .

• Ẩm thực
• 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
• Steam equipment
• Professional kitchen