Summarize the differences in yeast breads, quick breads, and traditional batters, noting the differences in leaveners, preparation/mixing methods, and baking methods. Create an outline of the scientific processes that occur in mixing, kneading, and proofing yeast breads.
Standard detail
18
Depth 2Parent ID: E8D70FD181644679AD23789AE290A38FStandard set: Culinary Arts III
Original statement
Quick facts
- Statement code
- 18
- List ID
- 18
- Standard ID
- 28A16B370C324B6CAA9AC37DBF72BF49
- Subject
- CTE (2020-)
- Grades
- 12, 11
- Ancestor IDs
- E8D70FD181644679AD23789AE290A38FDC44CB27300E4C788CCFFFFDCD54DB37
- Source document
- TN Dept of Education
- License
- CC BY 4.0 US