Questions for Discussion

Appears in
Professional Cooking
Professional Cooking

By Wayne Gisslen

Published 2014

  • About
  1. What are the three major purposes of mixing yeast doughs?
  2. Explain the difference in procedure between the straight dough method and the sponge method. How is the straight dough method sometimes modified for sweet doughs, and why is this necessary?
  3. What are the 12 steps in the production of yeast products? Explain each briefly.
  4. Judging from what you know about fermentation of doughs, do you think it might be necessary for bakers to modify procedures from winter to summer? How?
  5. As you know, butter is very hard when cold and melts easily at warm temperatures. What precautions do you think are necessary when using butter as the rolling-in fat for Danish pastry?