G11T1W4 Offline hlayiso.com

Brought to you by: In partnership with: All content within this document is owned by Sun International and is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License

TEACHERS AND LEARNERS PLEASE NOTE: This offline non-interactive content won't allow you to analyze your own learning (vs. the wider community), assess yourself interactively, draw reports from the work you do offline or participate in a wider community which gives you access to more resources, forums and specialist knowledge. We strongly recommend you visit: http://bit.ly/sunhospitalityoffline to learn more or scan the QR code (quick response code - the 2D bar code above) from your smartphone. If you have questions or suggestions specifically related to this content, please email: info@obami.com Interactive content is hosted on the Obami platform (www.obami.com) courtesy of Sun International

G11T1W4 Believed to originate from Egypt over 5,000 years ago, yeast is one of the oldest ingredients known to man. It was (and still is) used to bake bread or brew beer because of the role that it plays in a process known as fermentation, which converts the sugars found in carbohydrates to alcohol and carbon dioxide. Cooking with yeast When yeast (a microscopic organism) is mixed with flour and warm water or milk, kneaded and left for a while, carbon dioxide bubbles are released. This causes products that are baked with yeast – like bread - to rise, thus acting like a raising agent. The yeast, along with any alcohol that is generated in the process, is burnt off when bread is baked. Yeast – for baking - comes in many forms, namely active yeast, deactivated yeast, compressed yeast, cream yeast, instant yeast and rapid-rise yeast. Active yeast (which is moist and shaped in blocks, must be refrigerated), compressed yeast (which is dry and grainy and can be stored on a shelf) and Interactive content is hosted on the Obami platform (www.obami.com) courtesy of Sun International

instant yeast (which is also dry, but more refined than compressed yeast) are the most commonly used types of yeast in cooking today. Uses of bread (a yeast product) - as part of a continental or full English breakfast - as a fresh sandwich - as a toasted sandwich - as toast with a sweet or savory spread - as a base for bruschetta - as a side to a starter or main course, especially for soups and saucy dishes - as croutons in a salad - as a coating or topping (when crumbed) on other food - as a binding agent in stuffing, minced meat and sausages - as a dessert such as bread and butter pudding Classification of dough 1. Plain: dough that is made from yeast, flour, salt and water. Once cooked and cooled, it forms a crispy crust and chewy inside Example: loaf of bread, French baguette 2. Rich: in addition to the ingredients used to make plain dough, rich dough also includes a lot of fat (usually butter), eggs, sugar and milk. Once cooked and cooled, the dough Example: sweet bread rolls, pie crusts 3. Sweet: similar to rich dough, but with a relatively smaller amount of fat and a larger amount of sugar Example: currant buns, cinnamon rolls, croissants, donuts Interactive content is hosted on the Obami platform (www.obami.com) courtesy of Sun International

Ensuring a good product - Ensure that ingredients are mixed in the right proportions (too much or too little of something will affect the yeast’s ability to ferment or spoil it’s flavour) - Dough should be kneaded sufficiently or it will not bind properly and could result in a thick and fibrous texture - The fermentation process should be given enough time to take place to avoid ruining the bread’s texture and colour - Bake it for the right amount of time (at the appropriate temperature) in order to achieve a crack-free and golden crust and a lighter inner texture Quality characteristics of good bread - It has a crispier outer crust than inside - It is spongy/springy to the touch - The interior has big bubbles - It should be golden brown in colour - It should provide a hollow sound when tapped - It has a slightly sweet, nutty or sometimes even sour flavour (depending on the flour that was used) Glossary a micro-organism that undergoes a process of fermentation when mixed with yeast carbohydrates. Used as a raising agent in baking bread and similar products. micro- organism a bacteria, fungus or virus the process that occurs when yeast is mixed with carbohydrates, releasing fermentation carbon dioxide and alcohol knead a technique that works dough with one's hands a similar technique to kneading, but done after dough has been given a knock-back chance to raise based on the process of fermentation but more specific to allowing the dough proof to rise one last time before being put in the oven to bake plain dough dough that is used to bake bread, consisting of yeast, flour, water and salt Interactive content is hosted on the Obami platform (www.obami.com) courtesy of Sun International

dough that is used to bake sweet bread rolls and pie crusts, consisting of rich dough yeast, flour, salt, milk, eggs, sugar and a large amount of fat dough that is used to bake sweet goods like doughnuts and currant buns, sweet dough consisting of yeast, flour, salt, milk, eggs, fat and a large amount of sugar Interactive content is hosted on the Obami platform (www.obami.com) courtesy of Sun International