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Questions for Discussion

Appears in
Professional Baking
Professional Baking

By Wayne Gisslen

Published 2008

  • About
  1. What characteristic of modern wheat flour makes it possible to make an elastic, yeast-fermented dough? Why was it not possible for prehistoric people to make such doughs from the earliest wild grains?
  2. What historical event did the most to make sugar widely available? How so?
  3. What contribution did beer production make to the process of bread making?
  4. Briefly describe how commercial kitchens were organized after the invention of the stove in the eighteenth century.
  5. What is nouvelle cuisine? How did nouvelle cuisine affect the style of desserts served in restaurants?
  6. Describe the organization of a large modern hotel kitchen. Name and describe specialty positions that may be found in large bakeries.

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