Prepare a variety of yeast-leavened doughs.
Preparation should include using
- lean and/or enriched dough
- various yeasts and starters (e.g., sourdough, biga)
- artisan and/or traditional methods.
- What role does temperature play in yeast dough production?
- How does fermentation affect the texture of the dough?
- What is the difference between proofing and fermentation?
- What is the importance of following the bakery formulas for yeast-leavened products?
- How can the importance of proper mise en place be communicated to employees?
- How can proper procedures and techniques for yeasted products be communicated to employees?
- Who determines which yeast-leavened products to make?
- How does production of a yeast bread affect workflow?
- How does production of sourdough affect workflow?
- Who is responsible for purchasing yeasts and starters?
- Why is proper storage and usage important for yeast-leavened products?
- What factors should be considered when deciding what type of yeast dough to produce?
Other Related Standards
FCCLA National Programs
Career Connection: My Career
Career Connection: My Life
Career Connection: My Path
Career Connection: My Skills
Power of One: A Better You
Power of One: Working on Working
FCCLA: STAR Events (2019)
Check the national FCCLA portal.
National Standards for Family and Consumer Sciences Education
Prepare breads, baked goods, and desserts using safe handling and professional preparation techniques.