Section 27i nmmmit

Review Key Concepts

1. Describe the function of a starter.

2. List products that can be made from a soft medium dough.

3. Summarize the characteristics of a quality croissant.

Practice Culinary Academics l^j Science

4. Procedure Make a yeast balloon. Take a balloon and stretch it out by blowing it up a few times. Add a packet of yeast and 2 tablespoons of sugar to 1 cup of very warm water. Once the yeast and sugar have dissolved, pour the mixture into a bottle and stretch the balloon over the mouth of the bottle.

Analysis What happens to the balloon? Keep a log of any events, and write a summary of what happened, and why you think any changes occurred.

NSES B Develop an understanding of chemical reactions.

^^ Mathematics

5. Christine has baked 80 croissants to sell at her bakery. Each croissant costs Christine $0.60 to make, and she sells each one for $1.25. How many croissants must Christine sell during the day to cover the cost of the products used to make the croissants?

iMH^fflflE Calculating Profit Calculate profit with the formula Profit = Income-Expenses. A positive result represents a profit, while a negative answer indicates a loss. The break-even point occurs when income = expenses. Starting Hint Christine's expenses will equal 80 X $0.60 = $48. Determine the break-even point by calculating the number of croissants (x) needed for income to equal expenses: $1.25(x) = $48. The next whole number higher than x will represent a profit.

NCTM Algebra Use mathematical models to represent and understand quantitative relationships.

Eft Check your answers at this book's Online jS' Learning Centeratglencoe.com.

SECTION 27.2

You must carefully prepare yeast dough for it to rise correctly.

Continue reading here: Yeast Dough Production

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