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30 Cards in this Set
- Front
- Back
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The water temperature in which the yeast is dissolved is important. If temperatures above __° F. are used, the yeast will be killed. If under __° F., the yeast’s growth or development will be retarded.
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The water temperature in which the yeast is dissolved is important. If temperatures above 110° F. are used, the yeast will be killed. If under 105° F., the yeast’s growth or development will be retarded.
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Retarded sweet dough is yeast dough that is refrigerated for a period of time prior to baking. Refrigeration temperatures retard fermentation of the dough. The quality of the end product not changed. Retarded sweet dough may be held in refrigeration below __° F. as long as __ hours. Retarded sweet dough may be prepared using Sweet Dough (Recipe No. D 036 00).
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Retarded sweet dough is yeast dough that is refrigerated for a period of time prior to baking. Refrigeration temperatures retard fermentation of the dough. The quality of the end product not changed. Retarded sweet dough may be held in refrigeration below 40° F. as long as 24 hours. Retarded sweet dough may be prepared using Sweet Dough (Recipe No. D 036 00).
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What's the reason why biscuit's color is too dark
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Oven too hot. Overbaking.
Dough too stiff. Oven not hot enough, insufficient sugar. |
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What's the reason why muffin's color is too dark
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Too much sugar. Oven too
hot. Overbaking. |
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What's the reason why YEAST BREADS and ROLLS are too dark
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Too much sugar or milk.
Insufficient fermentation time. Oven too hot. |
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What's the reason why biscuit's crust is too tough or hard
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Too much flour. Overmixing.
Oven too hot. Overbaking. |
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What's the reason why mufffin's crust is too tough or hard
|
Too much flour or not enough
sugar or shortening. Overmixing. |
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What's the reason why Yeast breads and rolls' crust is too tough or hard
|
Not enough shortening.
Overbaking. Insufficient fermentation. Too much rolling in flour. |
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Inside Appearance: Color
streaks or spots on biscuits |
Too much leavening.
Ingredients not well mixed |
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Inside Appearance: Color
streaks or spots on muffins |
Eggs and milk not well
blended. |
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Inside Appearance: Color
streaks or spots on Yeast breads and rolls |
“Crusting” during fermentation of dough. Undermixing. Too much
dusting flour during make-up. |
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Outside Appearance: Irregular shape of biscuits
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Too much liquid. Dough not
rolled to uniform thickness. Improper cutting of dough. Uneven oven heat. |
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Outside Appearance: Irregular shape of muffins
|
Too much flour. Not enough
liquid. Overmixing. Too much batter in pan. Oven too hot. |
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Outside Appearance: Irregular shape of Yeast breads and rolls
|
Improper shaping. Too much
dough for bread pan. Insufficient proofing time. |
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Heavy biscuits
|
Wrong proportion of ingredients. Improper mixing. Oven not hot enough or dough too stiff.
|
|
|
The water temperature in which the yeast is dissolved is important. If temperatures above __° F. are used, the yeast will be killed. If under __° F., the yeast’s growth or development will be retarded.
|
The water temperature in which the yeast is dissolved is important. If temperatures above 110° F. are used, the yeast will be killed. If under 105° F., the yeast’s growth or development will be retarded.
|
|
|
Retarded sweet dough is yeast dough that is refrigerated for a period of time prior to baking. Refrigeration temperatures retard fermentation of the dough. The quality of the end product not changed. Retarded sweet dough may be held in refrigeration below __° F. as long as __ hours. Retarded sweet dough may be prepared using Sweet Dough (Recipe No. D 036 00).
|
Retarded sweet dough is yeast dough that is refrigerated for a period of time prior to baking. Refrigeration temperatures retard fermentation of the dough. The quality of the end product not changed. Retarded sweet dough may be held in refrigeration below 40° F. as long as 24 hours. Retarded sweet dough may be prepared using Sweet Dough (Recipe No. D 036 00).
|
|
|
What's the reason why biscuit's color is too dark
|
Oven too hot. Overbaking.
Dough too stiff. Oven not hot enough, insufficient sugar. |
|
|
What's the reason why muffin's color is too dark
|
Too much sugar. Oven too
hot. Overbaking. |
|
|
What's the reason why YEAST BREADS and ROLLS are too dark
|
Too much sugar or milk.
Insufficient fermentation time. Oven too hot. |
|
|
What's the reason why biscuit's crust is too tough or hard
|
Too much flour. Overmixing.
Oven too hot. Overbaking. |
|
|
What's the reason why mufffin's crust is too tough or hard
|
Too much flour or not enough
sugar or shortening. Overmixing. |
|
|
What's the reason why Yeast breads and rolls' crust is too tough or hard
|
Not enough shortening.
Overbaking. Insufficient fermentation. Too much rolling in flour. |
|
|
Inside Appearance: Color
streaks or spots on biscuits |
Too much leavening.
Ingredients not well mixed |
|
|
Inside Appearance: Color
streaks or spots on muffins |
Eggs and milk not well
blended. |
|
|
Inside Appearance: Color
streaks or spots on Yeast breads and rolls |
“Crusting” during fermentation of dough. Undermixing. Too much
dusting flour during make-up. |
|
|
Outside Appearance: Irregular shape of biscuits
|
Too much liquid. Dough not
rolled to uniform thickness. Improper cutting of dough. Uneven oven heat. |
|
|
Outside Appearance: Irregular shape of muffins
|
Too much flour. Not enough
liquid. Overmixing. Too much batter in pan. Oven too hot. |
|
|
Outside Appearance: Irregular shape of Yeast breads and rolls
|
Improper shaping. Too much
dough for bread pan. Insufficient proofing time. |
|
|
Heavy biscuits
|
Wrong proportion of ingredients. Improper mixing. Oven not hot enough or dough too stiff.
|
