Homework $8$ due week $10$

Professional Baking $8^{th}$ Edition

Chapter $9$ Danish Filling and Shaping

pages $203,204-209$ skim filling recipes $212-219$ filling & shaping

What is the purpose of the Sponge $($Yeast$)$ Dough Method?

Write the steps used in class for the straight dough mixing method of yeast bread. $q,$

$q,3.$ Name two Rolled$-$In Fat Doughs that use yeast as a leavening agent $q,$ Why are rolled$-$in fat doughs mixed for a short time only? $q,4.$ Describe how to assemble a Cinnamon Roll. $q,$

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Describe how to assemble a Danish Twist or Snail. $q,$

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Describe how to shape a Danish Pocket. $q,$

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Name $5$ variations that can be made from filled dough rolls or Danish spirals

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After shaping, make up and panning, where do Danish products go$?q,$

What can be brushed on the Danish after they are baked? $q,$

To be organized for making up Danish, mise en place is needed for rolling out, cutting and filling the various shapes.

List $10$ hand tools needed for successful execution of Danish make up $q,$

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$10.$ For costing purposes, eggs in a recipe weigh $2$ ounces. How many ounces would $26$ eggs weigh?

Give the same answer in pounds and ounces $$ lbs $+$ oz$.$ If a recipe asks for $68oz$ of

$(10)$

$$ eggs, how many eggs would you need? $$ Show math work Show math work

$13$

S$24q,$