Intermediate Culinary Arts Foods 20

FOD2050
Bread Products HRH Winter Semester February 06 June 21 Teacher: Robert Fedosoff rsf.weebly.com

BREAD PRODUCTS

FOD2050

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COURSE OVERVIEW

Why will you take this course? To learn more about the culinary world, breads, and to improve your skills in the kitchen.

What will you need before you start? To have completed FOD1010 Passing grade in Foods 10 Interest in baking and bread production

What will you get from completing this course? Deeper knowledge about bread products and their characteristics Bake yeast breads, unleavened breads, and specialty breads Describe the qualities of well-baked products

What resources will we be using? Professional cooking Newest edition, W. Gisslen Approved Videos Internet recipe research

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Where will this course take place? We will be using the theory classroom and the culinary kitchen. 40% of our time will be in class and 60% of our time will be working in the kitchen.

What other ways will we learn? In the theory class we will be watching videos, power point presentations, having class discussions, worksheets and quizzes.

What equipment will we be using? We will be using the Smart board and internet via the learning commons. In the kitchen we will be using many different pieces of equipment and will have a chance to go over the operation of them.

What is this guide used for? This guide will assist you in learning the required information for the foods module FOD2050 Bread products. It will contain all the worksheet, review, and recipes needed.

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When are the tests and assignments due?

Graphic organizers and recipes reviews In class industrial bakery worksheet Mid-point Quiz Artisan vs. industrial baking poster Recipes research worksheet for bake sale Group review worksheet Written final How will you be marked? Mid-point quiz Written final Lab mark
Team work Cleanliness Participation and completion Final product

before each lab End of class 28/03 07/04 11/04 End of class 09/04 Beginning of class 15/04 15/04

15% 25% Total 60%

5% 20% 20% 15%

Even though attendance is not represented in a specific mark you are required to attend all classes. All students are required to complete each section of each unit and are responsible for the completion of all labs. Any more than 3 missed days and credit will not be given for the unit. There will be some make up time available, but students are encouraged to complete labs at home if possible. A self-evaluation rubric will be available and a photo or sample of the product must be submitted to the teacher.

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This will be the proposed schedule for the unit, however changes may be made to accommodate unforeseen circumstances.

22/23 Sat/Sun 29/30 Sat/Sun 05/06 Sat/Sun 12/13 Sat/Sun

24 Theory 31 Spring break 07 Quiz/ Theory 14 Theory

25 Theory April 01 Spring break 08 Lab 15 Written final

26 Theory 02 Spring break 09 Lab 16 Lab

27 Lab 03 Spring break 10 Lab 17 Lab

28 Theory 04 Spring break 11 Theory 18 Good Friday

Please use this calendar to make any notes regarding due dates for assignments and dates for the quizzes and test.

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The following is the rubric that will be used for marking in the culinary lab.

5 Personal management
On time, ready and willing to follow instructions to ensure learning. Follows all classroom rules and expectations without reminder (respect, responsibility, safety, cleanliness, participation).

4
On time, ready and willing to follow instructions to ensure learning almost all of the time. Follows classroom rules and expectations with minimal reminders (respect, responsibility, safety, cleanliness, participation). Follows the recipe with minimal assistance. Almost always chooses proper utensils required by the recipe. Measures accurately using appropriate measuring tools for each ingredient with minimal assistance. Product turns out, as it should.

3
On time, ready and willing to follow instructions to ensure learning most of the time. Follows all classroom rules and expectation with some reminders (respect, responsibility, safety, cleanliness, participation). Follows the recipe with assistance. Chooses proper utensils required by the recipe with assistance. Measures accurately using appropriate measuring tools for each ingredient with assistance. Product turns out, as it should.

2
On time, ready and willing to follow instructions to ensure learning some of the time. Follows all classroom rules and expectation with frequent reminders (respect, responsibility, safety, cleanliness, participation). Follows the recipe with teacher participation. Can choose the proper utensils required by the recipe with teacher prompting. Measures accurately using appropriate measuring tools for each ingredient only with teacher assistance. Product does not turn out, as it should unless teacher participated. Completes cleaning duties on time only with teacher prompting. Cleaning is done to teacher standard some of the time. Shows disrespect for others and/or their work or property

1
Rarely on time, ready and willing to follow instructions to ensure learning. Follows all classroom rules and expectation only with constant reminders. (Respect, responsibility, safety, cleanliness, participation). Follows the recipe with teacher participation. Can choose the proper utensils required by the recipe only with teacher assistance. Measures accurately using appropriate measuring tools for each ingredient only with teacher assistance. Product does not turn out, as it should unless teacher participated. Completes cleaning duties on time only with teacher prompting and assistance. Cleaning is done to teacher standard only with teacher prompting and assistance. Disrupts and/or antagonizes others.

Preparation

Follows the recipe without assistance. Is able to choose proper utensils required by the recipe. Measures accurately using appropriate measuring tools for each ingredient. Product turns out, as it should.

Cleanliness

Completes cleaning duties on time and without fail and without teacher prompting. Cleaning is done to teacher standard all the time. Eagerly assists others; Demonstrates patience and respect for others; Works with others without supervision

Completes cleaning duties on time and without fail and with minimal teacher prompting. Cleaning is done to teacher standard almost all the time. Demonstrates patience and respect for others; Works with others without supervision.

Completes cleaning duties on time most of the time and with some teacher prompting. Cleaning is done to teacher standard most of the time. Works with others without supervision.

Teamwork

Created by Zachary Johnston, W.P. Wagner Culinary Arts, 2012

Total score: ____/20

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Introduction
Read pages 670 673 in the Professional Cooking textbook and complete the following questions: 1. What are the 3 major purposes of mixing yeast dough?

2. What is gluten?

3. What are the 12 steps in the production of yeast products?

4. How do we modify fermented dough for different environments?

5. Define the terms: Proofing, folding, fermentation, and punching down.

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Read pages 655 666 in the Professional Cooking textbook and complete the chart below:

Ingredient Flour Sugar Salt Yeast Liquid Fat Eggs

Function

Possible Substitutes

Important Notes

Watch Artisan Bread Video.

http://www.youtube.com/watch?v=Dne3BrXU_94 http://www.youtube.com/watch?v=4TcMVZtWlV8

Write a paragraph on each of the following topics: 1. The importance of breads in culture and community. 2. The pros and cons of a small artisan style bakery. Each paragraph should be completed and handed in when completed.

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Flat bread demonstration: Watch the demonstration of the pita bread or the video copy on you tube. Complete the following graphic organizer and submit it for review with the teacher.
1 package of yeast, or quick rising yeast 1/2-cup warm water 3 cups all purpose flour 1 1/4 teaspoon salt 1 teaspoon granulated sugar 1-cup lukewarm water

Preparation:
Dissolve yeast in 1/2 cup of warm water. Add sugar and stir until dissolved. Let sit for 10-15 minutes until water is frothy. Combine flour and salt in large bowl. Make a small depression in the middle of flour and pour yeast water in depression. Slowly add 1 cup of warm water, and stir with wooden spoon or rubber spatula until elastic. Place dough on floured surface and knead for 10-15 minutes. When the dough is no longer sticky and is smooth and elastic, it has been successfully kneaded. Coat large bowl with vegetable oil and place dough in bowl. Turn dough upside down so all of the dough is coated. Allow to sit in a warm place for about 3 hours, or until it has doubled in size. Once doubled, roll out in a rope, and pinch off 10-12 small pieces. Place balls on floured surface. Let sit covered for 10 minutes. Preheat oven to 500 deg F. and make sure rack is at the very bottom of oven. Be sure to also preheat your baking sheet. Roll out each ball of dough with a rolling pin into circles. Each should be about 5-6 inches across and 1/4 inch thick. Bake each circle for 4 minutes until the bread puffs up. Turn over and bake for 2 minutes. Remove each pita with a spatula from the baking sheet and add additional pitas for baking. Take spatula and gently push down puff. Immediately place in storage bags.

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Procedures

10.

Equipment

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Ingredients

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Copies of this organizer will need to be completed for each recipe used in the lab. Additional copies will be available in class. Once completed and used they will go into each students recipe portfolio for future use and reference.

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NOTES:

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Watch the videos about mass produced and industrial baking.

http://www.youtube.com/watch?v=3UjUWfwWAC4 http://www.youtube.com/watch?v=D-pQPMj11nM

In a group of 2, brainstorm about the pros and cons of mass production and what you have already discovered about artisan baking. Once you have finished brainstorming draw a poster representing both side of the baking industry. Feel free to use the Internet to gather ideas and information. We will display our posters on or before the 11th.

VS

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Focaccia Bread
1 3/4 cups warm water 1 package active dry yeast 1-tablespoon sugar 5 cups all-purpose flour, plus additional for kneading 1-tablespoon kosher salt, plus coarse sea salt, for sprinkling 1 cup extra-virgin olive oil, divided Combine the warm water, yeast and sugar in a small bowl. Put the bowl in a warm, not hot or cool, place until the yeast is bubbling and aromatic, at least 15 minutes. In the bowl of a mixer fitted with a dough hook, combine the flour, 1 tablespoon of kosher salt, 1/2-cup olive oil and the yeast mixture on low speed. Once the dough has come together, continue to knead for 5 to 6 minutes on a medium speed until it becomes smooth and soft. Give it a sprinkle of flour if the dough is really sticky and tacky. Transfer the dough to a clean, lightly floured surface, and then knead it by hand 1 or 2 times. Again, give it another sprinkle of flour if the dough is really sticky and tacky. Coat the inside of the mixer bowl lightly with olive oil and return the dough to the bowl. Cover it with plastic wrap and put it in a warm place until the dough has doubled in size, at least 1 hour. Coat a jelly roll pan with the remaining 1/2-cup olive oil. (Chef's Note: This may seem excessive, but focaccia is oily crusted bread.). Put the dough onto the jellyroll pan and begin pressing it out to fit the size of the pan. Turn the dough over to coat the other side with the olive oil. Continue to stretch the dough to fit the pan. As you are doing so, spread your fingers out and make finger holes all the way through the dough. (Chef's Note: Yes, this is strange. But when the dough rises again it will create the characteristic craggy looking focaccia. If you do not make the actual holes in the dough, the finished product will be very smooth.) Put the dough in the warm place until it has doubled in size, about 1 hour. While the dough is rising a second time, preheat the oven to 425 degrees F. Liberally sprinkle the top of the focaccia with some coarse sea salt and lightly drizzle a little oil on top. Bake the dough until the top of the loaf is golden brown, about 25 to 30 minutes. Remove the focaccia from the oven and let it cool before cutting and serving.

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Recipes for parent / teacher conferences.

Lets show them what we can do!!!! Choose one of the following recipes and complete a graphic organizer for it. We will produce samples for our parents to try when they come for parent teacher conferences. We will need an even number of students doing each recipe so first come first serve. Get going now you dont want to miss out!

Soft Pretzel

Makes 4 pretzels 1/2 cup milk 1/2 package active dry yeast 1.5 tablespoons packed light brown sugar 1 heaping cup all-purpose flour, plus more for kneading 1 tablespoons unsalted butter 1/2 teaspoon fine salt 1/3 cup baking soda 3 cups water Salt for garnish Method: 1. Warm the milk in a saucepan until it's about body temperature; pour into a medium bowl and sprinkle in the yeast. Let the yeast soften, about 2 minutes; stir in the brown sugar and ! of the flour with a wooden spoon. 2. Dice 1-tablespoon butter and soften; stir into the mix. 3. Add the remaining 1+ cup flour and the fine salt to make a sticky dough 4. Turn the dough out onto a lightly floured surface and knead, adding more flour if needed, until smooth but still slightly tacky, about 5 minutes. 5. Shape into a ball, place in a lightly greased bowl and cover with plastic wrap. Let rise in a warm spot until doubled in size, about 1 hour. 6. Punch the dough to deflate it, and then turn out onto a lightly floured surface. (If the dough seems tight, cover and let rest until it relaxes.) 7. Divide the dough into equal pieces. Roll and stretch each piece with the palms of your hands into a 30 cm rope 8. Shape the pretzels and allow to rest for a few minutes 9. Dissolve the baking soda in 3 cups warm water in a shallow pot and warm 10. Gently dip each pretzel in the warm soda solution for 45 seconds 11. Arrange on the prepared baking sheet and sprinkle with the coarse salt. Bake at 375 degrees until dark golden brown, 10 to 12 minutes

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Cinnamon Buns
Sweet dough: 1-cup milk 1 stick butter, softened 1/2-cup brown sugar 2 tablespoons pure vanilla extract 1-teaspoon salt 5 cups all-purpose flour 1 - 1/4 ounce package instant yeast 4 eggs Cinnamon filling: 1 stick butter, softened 1-cup brown sugar 2 tablespoons ground cinnamon For the glaze: 1 cup powdered sugar 1/4-cup heavy cream (35%) 1-tablespoon pure vanilla extract For the sweet dough, gently warm the milk, butter, brown sugar, vanilla and salt in a small pot. Dont bring to a simmer; warm just enough to melt the butter. Meanwhile, measure one-half of the flour into the bowl of your stand mixer along with the yeast. Add the warm milk and melted butter mixture to the flour and beat with your paddle attachment until smooth. Add the eggs 1 at a time, beating until smooth before proceeding. Switch to a dough hook and add the remaining flour. Remove and knead until a soft dough forms that is no longer sticky to the touch, about 5 minutes. Place the dough in a lightly oiled bowl, cover and let rest in a warm place until dough doubles in size. This could take as long as 2 hours. For the filling, stir or whisk together the softened butter with the brown sugar and the cinnamon in a mixing bowl. Once the dough has risen, knock it down and let it rest for a few minutes. Flour your work surface, the dough, your hands and a rolling pin. Roll out the dough into a long rectangle shape, about 18 x 12 inches (45 x 30 cm), with the long side facing you. Evenly spread the cinnamon filling all over the top of the dough, leaving 1 or 2 inches (2.5 or 5 cm) uncovered along the top edge. Leaving a border helps the dough stick together when you form the roll. Roll into a long, tight, cigar-shaped log from the covered long edge to the uncovered long edge. Brush the outside of the log with oil or melted butter. Slice the dough log into 12 or 16 sections. Turn each on its side and position evenly in a lightly oiled 15- x 10-inch baking pan. Rest, uncovered, until the dough doubles in size once again and the rolls swell into each other, filling the pan. Meanwhile, preheat your oven to 350F (180C). When the dough has risen a second time, bake for 40 to 45 minutes.

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Bake sale!!!!!
We will hold a bake sale on the Thursday before Good Friday. You will need to research 2 different types of bread products (1 sweet and 1 savory) to produce, package and sell. The proceeds from the sale will go back into the program for special ingredients and items. These 2 items must be exciting, tasty, and at the skill level you feel comfortable with. Remember to keep in mind what ingredients we have access to in the culinary classroom. Any special items will be purchased (if possible) or substitutions will be made at the discretion of the teacher. Using the Internet, textbooks, and cookbooks in the learning commons and classroom, find 2 recipes; complete 2 separate graphic organizers and give them to the teacher for review. Remember that these 2 products will count as your final practical exam so make sure you are comfortable with what you choose. We will start production on the 16th and the product must be completed and packaged for sale at the end of class on the 17th. We dont want to duplicate items so it will be first come first serve, submit your choices to the teacher as soon as possible.

Bake Sale Items #1

#2

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We will watch these videos on the use of Genetically Modified Organisms. One shows the benefits and the other shows the problems about using these modified plants and animals. Using what you have previously learnt and with research from the Internet choose a side of the argument. Write out 2 or 3 arguments for or against GMOs and back them up with proof. Remember Wikipedia does not count as a good reference. We will use these arguments for a class wide debate.
http://www.youtube.com/watch?v=eUd9rRSLY4A http://www.youtube.com/watch?v=FnU5YaxOjuw

Argument: 1.

2.

3.

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Time to debate. Rules.

1. 2. 3. 4. 5. Everybodys opinion counts. We will show respect to others always and especially when they are speaking. There are no wrong arguments. Everybody must present his or her own arguments. Have fun.

Make notes about the other teams comments and as a team, use your arguments as rebuttals. One team member will have access to the Internet via laptop for on the spot research. There will be 3 minutes between each argument and each rebuttal. Each team will be mark and yes there will be prizes. Pro Con Argument Notes.

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Review this rubric for the marking criteria for the debate.

Category
Respect for other teams

5
All statements, body Language, and responses Were respectful and were In appropriate language. All information presented In this debate was clear, Accurate and thorough. All counter-arguments Were accurate, relevant And strong.

4
Statements and responses Were respectful and used Appropriate language, but Once or twice body Language was not. Most information Presented in this debate Was clear, accurate and Thorough. Most counterarguments Were accurate, relevant, And strong. Every major point was Adequately supported with Relevant facts, statistics And/or examples. Most arguments were Clearly tied to an idea (Premise) and organized in A tight, logical fashion. The team clearly Understood the topic in-depth And presented their Information with ease.

3
Most statements and Responses were respectful And in appropriate Language, but there was One sarcastic remark. Most information Presented in the debate Was clear and accurate, but Was not usually thorough. Most counterarguments Were accurate and Relevant, but several were Weak. Every major point was Supported with facts, Statistics and/or examples, But the relevance of some Was questionable. All arguments were Clearly tied to an idea (Premise) but the Organization was Sometimes not clear or Logical. The team seemed to Understand the main points Of the topic and presented Those with ease.

2
Statements, Responses and/or Body language Were borderline Appropriate. Some Sarcastic remarks.

1
Statements, Responses and/or Body language Were consistently Not respectful.

Information

Some information Was accurate, but There were some Minor Inaccuracies. Some counter Arguments were Weak and Irrelevant.

Information had Some major Inaccuracies OR Was usually not Clear. Counter-arguments Were not accurate And/or relevant.

Rebuttal

Use of facts and statistics

Every major point was Well supported with Several relevant facts, Statistics and/or examples.

Some points were Supported well, Others were not.

Every point was Not supported.

Organization

All arguments were Clearly tied to an idea (Premise) and organized in A tight, logical fashion. The team clearly Understood the topic in-depth And presented their Information forcefully and Convincingly.

Arguments were Not tied well to an Idea.

Arguments were Not tied to an idea At all.

Understanding of the topic

The team seemed To understand the Main points of the Topic, but didnt Present with ease.

The team did not Show an adequate Understanding of The topic.

Total: _____/30

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Review Please review chapters 24, 25, and 26 in the Professional Cooking textbook. Individually fill out the questions that follow.
1. Describe the difference between the two types of yeast found in the grocery story: Instant Active Dry Yeast: Active Dry Yeast:

What type of organism is yeast?

2. Three conditions are necessary for yeast to grow. They are _________________, ___________________________, And ___________________________. 3. As yeast cells feed, they release ___________________, ______________________ and _______________________________. The first ingredient helps the bread to rise; the second Evaporates in baking. 4. What ingredients do master bakers manipulate to change the rise time and flavors of bread and how do they do it?

5. How is bread improved with slower fermentation?

6. What problems occur if bread dough is too dry?

7. Describe two ways of adding a slightly acidic environment for the yeast.

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8. How do salt and sugar change the growth of yeast?

9.

The ideal temperature for yeast to grow is in the range of __________________.

10. What is the ideal temperature range to bake finished bread?

11. How is light, fluffy bread achieved?

12. Sourdough bread rises slowly. Why is this recommended?

13. Why is bread kneaded?

14. What is the benefit of using bread flour?

15. The more fat in the bread, the more _________________the bread.

16. What type of bread is healthier, brown or white and why?

17. Why does altitude make a difference when making bread and how can this be remedied?

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Additional recipes for those who have extra time. Professional Cooking textbook Rye Bread and Rolls. Brioche Banana Bread Corn Bread Biscuits Pg. Pg. Pg. Pg. Pg. 667 678 701 702 700

If you plan on completing additional recipes with your extra time you must: 1. 2. 3. 4. 5. 6. Be finished all other assignments from all previous units. Inform the teacher Check for all necessary ingredients Fill out a recipe organizer and submit it to the teacher for review Take a picture and show the teacher Share the goodies!

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Bread Glossary
Autolyse: a technique for improving gluten development without heavy kneading. Combine the flour and water from your recipe in a bowl and mix until the flour is fully hydrated. Cover the bowl and let the flour hydrate for 20 minutes, then mix in remaining ingredients. The result is development comparable to dough that has been kneaded for 5 or 10 minutes with less oxidation (which leads to a yellow crumb). Bakers percentage: Also called formula percentage. A convention for listing the ingredients in dough in which the quantity of each ingredient is expressed as a percentage of the total amount of flour. Example: 1000g flour, 660g water, 20g salt, 10g yeast is expressed in bakers percentage as 100% flour, 66% water, 2% salt, 1% yeast. Note that this always adds up to more than 100%. The percentage is in fact a ratio where the mass of the ingredients are expressed in terms of the mass of the flour used (that is, the unit mass). For example, if a recipe calls for 10 pounds of flour and 5 pounds of water, the corresponding percentages will be 100% and 50%. The bakers percentage enables the user to more accurately compare recipes (i.e. which is drier, saltier, sweeter, etc.). Banneton: A woven basket, sometimes lined with linen, used to hold a shaped loaf while it is proofing. Batard: A loaf of bread that has an oval or oblong shape. Benching: Also called resting or intermediate proofing, during which time the gluten relaxes. Biga: A type of pre-ferment used in Italian baking. Many popular Italian breads, including ciabatta, are made using a biga. Using a biga adds complexity to the breads flavor and is often used in breads which need a light, open texture with holes. Apart from adding to flavor and texture, a biga also helps to preserve bread by making it less perishable. Biga techniques were developed after the introduction of bakers yeast as bakers in Italy moved away from the use of sourdough and needed to recover some of the flavor. A biga is usually very firm, between 50 and 60% hydration. The firmness gives the biga a nutty taste. Boule: A round loaf of bread (meaning ball in French). Bulk fermentation: See Primary fermentation. Couche: Heavy linen fabric used to hold formed loaves for proofing. The fabric can be pleated around the loaves to help them hold their shape. Crumb: The soft inner portion of bread also referring to the pattern of holes inside. DDT or Desired Dough Temperature: The ideal dough temperature for optimal fermentation for most bread dough is around 24 degrees Celsius / 75 degrees Fahrenheit. Ears: The result of scoring the top of the bread, which, when baked, produces lifted pieces of crisp crust that look like ears and make for an attractive appearance. Elasticity: The property of dough to retract to its initial position after being stretched. Enriched dough: Also called rich dough because it contains enhancements such as eggs, butter, sugar or cream Fermentation: The process by which yeast metabolizes sugars to produce carbon dioxide and alcohol. Folding: One of the best ways of encouraging gluten development in slack doughs. Folding the dough consists of taking a wet dough out of the bowl, spreading it out a little on a clean, well-floured surface, folding it in thirds like a letter, rotating it 90 degrees and folding it up

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again, picking it up and dusting the loose flour off of it, and then returning the dough to the bowl and covering it again. Like punching down, folding degases the dough some, but it also encourages gluten development. Gluten: A strong elastic protein of wheat flour that gives cohesiveness to dough. Gluten is what allows bread dough to develop those long, beautiful strands and create large open pockets of air (think about the inside of Ciabatta). Bread flours tend to be made from hard wheats that are higher in protein than regular flour, providing more gluten. Grigne: La Grigne [pronounced (very roughly) la green-yeh], noun: In baking terms, this refers to the little lip of crust that pulls away from the body of the baking loaf right along the score-marks slashed in the surface. In french, this literally means the grin. Hydration: The ratio of liquid ingredients (primarily water) to flour in the dough. A dough with 500g of flour and 310g of water has a hydration of 62% (310/500). Lame: A double-sided blade used to slash the tops of bread loaves in artisan baking. A lame is used to score (also called slashing or docking) bread just before the bread is placed in the oven. Proper scoring allows the baker to control exactly where his or her breads will open or bloom. Scoring also creates varieties in forms and appearance. It brings out the bread bakers artistic talent and marks his or her own signature. Levain: A leavening agent or bread starter, also known as sourdough, leavening, wild yeast or a chef It is frequently used in place of yeast to rise dough. Its French in origin, but people have been using these types of leavening agents for thousands of years. Mise en place: Putting everything in its place before you start with the bread making. Pte fermente (aka prefermented dough): A type of preferment in which the ingredients (flour, water, yeast, salt) are mixed in the same proportion as (usually) a basic white bread dough at about 65% hydration. Basically its a piece of dough that is reserved after mixing and incorporated into the next batch of bread. Poolish: A type of sponge. Typically quite wet, an equal weight of water and flour with an extremely small amount of yeast. Mix it, cover the bowl, and leave it at room temperature overnight. Primery fermentation: Traditionally, bread is fermented twice, before and after the loaves are formed. The first cycle of fermentation is called primary fermentation. This process is also called bulk fermentation. It is the stage in which most of the flavor of the bread is determined. Proof or Proofing: (1) The final rise of the shaped loaves before baking (2) the hydration of dry active yeast in water before it is added to the dough. Also called secondary fermentation or final fermentation. Score (aka slash or dock): To cut the surface of the loaf prior to baking. This provides for controlled expansion of the loaves during baking so they do not break undesirably. Scoring is also used to enhance the appearance of the bread. It is usually done with a lame or bread scoring tool (see also Lame). Sourdough: A preferment that is a culture of wild yeast and bacteria that is perpetuated by the periodic addition of flour and water, or a bread leavened in whole or part by this culture. Sponge: Also known as a preferment, a sponge is a portion of the ingredients that is mixed ahead of time, typically overnight. Using a sponge extends the fermentation process longer and generally releases more complex flavors in your loaf. It can also be used to soften dry ingredients (such as whole grains) and release sugars from the grains.

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Bain-marie: A water bath, used to control the cooking of custards etc., and to keep delicate sauces warm. A bowl over a pan of simmering or hot water functions as a bain-marie on the hob; for the oven a baking dish may be placed in a roasting pan containing hot water. Bake blind: To bake empty pastry cases, either partially or fully, before adding the filling. Line the pastry case with greaseproof paper and fill with ceramic baking beans or dried pulses before baking. Blanch: To plunge an ingredient briefly into boiling water, usually for 30-60 seconds, then refresh in cold water to preserve their colour or parcook them. Butter, clarified: To prepare, melt butter very gently in a saucepan and then bring it to the boil. Ladle the clear butter through a muslinlined sieve, leaving the milky deposit in the bottom of the pan. Caramelise: To heat sugar until it dissolves and forms a caramel. Also used to describe cooking foods until their natural sugars or a sugar topping has browned. Chinois: A conical strainer used to sieve a mixture to make it smooth. Coulis: A thin pure, usually of fruit mixed with a little sugar syrup, of a pouring consistency. Crimp: To pinch up the border of a tart with a pastry crimper or between your index finger and thumb. Eggwash: An egg yolk lightly beaten with 1 tbsp milk, used to lightly brush dough before baking. Foncer: To line a mould or tin with rolled-out pastry. Glaze: To brush or dust pastry or a tart filling with a mixture to give colour and shine. Eggwash is often used as a glaze. Icing sugar may be sprinkled over puff pastry, then caramelised in a hot oven to glaze. Knock back: To return risen dough to its original volume by lifting it with your lightly floured hand and quickly flipping it over 2 or 3 times. Reduce: To boil a liquor steadily to reduce and thicken it by evaporating some of the water. Refresh: To immerse food in cold water after blanching to stop the cooking process, preserving colour and texture. Toasting nuts: Place the nuts on a baking tray in the oven at 180C/ Gas 4 for 10 minutes or until evenly coloured, shaking occasionally. Zest: To pare orange, lemon or lime zest with a zester very thinly, leaving behind all the bitter white pith.

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References Textbook: Gisslen, W. (1995). Professional cooking for Canadian chefs (3rd ed.). John Wiley & Sons, Inc. Rubrics retrieved from: http://course1.winona.edu/shatfield/air/classdebate.pdf http://www.docstoc.com/docs/116713250/LAB-PERFORMANCE-RUBRIC Zachary Johnston, W.P. Wagner Culinary Arts, 2012 Photos: Retrieved from: http://nbcouponclipper.com/wp-content/uploads/2013/01/WONDER-bread.jpg http://lovinghomemade.files.wordpress.com/2012/10/artisan-bread-blog.jpg http://3.bp.blogspot.com/ymp55WPqrGw/UH91C4CiSbI/AAAAAAAAAtg/VWeFUhPC2AQ/s1600/Rosemary%2BOlive%2BOil %2BBread.jpg Recipes: Retrieved from: http://chefmichaelsmith.com/recipe/cinnamon-rolls/#.UvBBJnlN2ag http://www.foodnetwork.com/recipes/anne-burrell/focaccia-recipe.html Videos: Retrieved from: http://www.youtube.com/watch?v=eUd9rRSLY4A http://www.youtube.com/watch?v=FnU5YaxOjuw http://www.youtube.com/watch?v=3UjUWfwWAC4 http://www.youtube.com/watch?v=D-pQPMj11nM Worksheet: Retrieved from: www.lkstevens.wednet.edu/.../HTB%20Chapter%203%20Worksheet.doc Glossary: Retrieved from: http://www.weekendbakery.com/bread-baking-glossary/