Z7 SprfrÎïe wi tfi raïsfris, cinnamon and sugar,__
nto rectangle starting
3. Roll dougii into cylinder
4. Cut into pieces about
Figure 17. Preparing sweet rolls.
ic'ulik uanilgg uuiiufi
2. Add streusel topping ic'ulik uanilgg uuiiufi
2. Add streusel topping
touch the item and place them in your warmest area to proof. A tilting fry pan may be used as an improvised proofing cabinet, using the manufacturer's instructions (see figure 18). The usual proofing time is 35 to 45 minutes. The amount of time required for proofing is increased when ingredients are improperly scaled (too much sugar or too little yeast), or are of poor quality (old yeast). Also, cold dough or water or a proofing atmosphere that is too cold will increase proofing time. Proofing time may be too fast if ingredients are improperly scaled (too much yeast) and dough is too warm after mixing. Be careful not to overproof Danish pastry or the flaky quality will be affected.
j. Baking and finishing. Bake the proofed items for the time and at the oven temperature as specified in the recipe. If you overbake rolls, they will be tough or crusty. If the oven is not hot enough, they will be too pale or soft. Maintain a proper baking temperature for Danish pastry; if you bake it at too low a temperature, the rolled-in fat will melt and leak out of the layers. Finish rolls as directed in the individual recipe. For faults in yeast items and their causes, see table 4.
The questions in this programmed review give you a chance to see how well you have learned the material in section VII. The questions are based on the key points covered in this section.
Read each item and write your answer on the line or lines provided for it. Please use a pencil to write your answers. If you do not know, or are not sure, what the answer is, check the paragraph reference that is shown in parentheses right after the item; then go back and study or read once again all of the referenced material and write your answer.
After you have answered all of the items, check your answers with the Solution Sheet at the end of this lesson. If you did not give the right answer to an item, erase it and write the correct solution in the space instead. Then, as a final check, go back and restudy the lesson reference once more to make sure that your answer is the right one.
C1. In making yeast products, you must allow more preparation time for _ _.(para 12)
C2. Mixing is done by machine with a_
C3. A gluten test is done by:_
C4. The gluten has developed properly when_
C5. After making a gluten test that is satisfactory, you should place the dough in a
C6. The fermentation period is the time between_
C7. Fermentation for sweet rolls and hot rolls usually takes about _hours. (para 12e)
C8. The dough is punched during the_
C9. When you insert your finger in the dough (to determine whether or not it is ready for punching) and the dough:
b. sinks quickly, it is_
C10. Proofing time is usually_to_minutes. (para 121)
C11. List the possible faults caused by using too much salt. (table 4)
C12. If you have yeast products which have a streaky color, what could have caused it? (table 4)
DO YOU UNDERSTAND EVERYTHING IN THIS PROGRAMMED REVIEW? HAVE YOU CHECKED YOUR RESPONSES, MADE CORRECTIONS, AND RESTUDIED THE TEXT, IF NECESSARY? IF YOU HAVE, GO ON TO THE NEXT STUDY UNIT OF THIS SUBCOURSE.
FM 10-22 Baking Operations
TM 10-412 Armed Forces Recipe Service
(Study Section 1)
TM 10-415 Dining Facility Equipment; Operation and Operator
Maintenance (Study entire manual)
A1. one-crust; two-crust
A2. mix ingredients carefully
A3. pastry knife
B3. is not
B5. a. drop cookies b. sliced cookies c. bar cookies
B6. a. spoon b. ice cream scoop c. pastry bag d. paper cone B7. 5; 10
B8. spread too much
B9. size; thickness
B10. stick together
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