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Other Subjects
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What is bench rest
Explain how a pan surface affects the outcome of the baked product?
Why is temperature control important in preparing yeast doughs
What is Preferment?
Why are many breads slashed before baking?
Explain the sponge method and its use
What are the benefits of thoroughly mixing the yeast dough?
A note on slashing the dough before baking. Some cooks recommend slashing the dough, some don't. Sometimes I do. Sometimes I don't. The distinctive slashes in the dough were originally meant to help people tell which loaf belonged to which person when baking in a village communal oven. Each family would have their own pattern for slashing the dough. These days the slashing is really just a traditional decoration. Some people say slashing helps the bread expand better while baking because the slashes will open up. That may be true to some extent. Anyway, I consider slashing optional and leave the choice up to you. If you slash, use a razor sharp knife dipped in oil, or it will stick to the dough and drag rather than cut. Don't go deeper than about 1/4 inch.
From How to Bake Bread for Techies
Describe the let down stage. When does it occur?
Explain how quick bread doughs differ from batters?
In conventional spiral mixer, the mixing time for a dough of about 165 kg will be around 12 minutes depending such factors as the quality of the flour and the mixing method (f. i. the moment when salt is added will influence the mixing time; delayed salt addition will shorten the mixing time). During these 12 minutes one can distinguish a number of stages :
pick up : dough is sticky, cold and lumpy
initial development : dough is getting warmer, smoother and drier
clean up : dough is at maximum stiffness and comes together as one mass. The colour will also change from yellowish to more white
final development : dough is at its correct temperature and handling quality. A gluten film can be easily obtained by extending a piece of dough
let down : dough is too warm and sticky, it lacks elasticity and has too much flow
breakdown : dough is beginning to liquefy
From Bakery technology - Mixing
I've answered three dough questions. Now you Google to find the answer to this one.
Smallwares
Why are the bottoms of stainless steel pots and pans usually lined with another type of metal?
For better heat conduction
Cookware
Describe heat transfer in cookware and identify which type of metal is the best allaround choice to cook with?
How do time and water impact foods?
In all sorts of ways -- depends on which food.
Describe 3 methods for reducing the amount of fat in a recipe?
Explain 4 ways the menu impacts a foodservice operation
List at least 4 factors that influence menu planning ?
List the principles of menu planning?
What elements influence menu design ?
List the influnences that impact menu pricing?
What role does the menu play in a foodservice operation?
Why should customer response be considered when pricing menu items?
Why are standardized recipes important to a foodservice operation?
Why use standardized recipes
Contrast a formula and a recipe?
Why use standardized recipes
What problems might arise when converting recipes ?
Cost control techniques
Suppose a cook decided to ignore portion control guideliness. How would this impact the facility?
How cooking alters food
Describe the key differences between the dry, moist and combination cooking techniques?
Contrast braising and stewing?
How is heat transferred in dry cooking techniques
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