In my opinion the yeast unit was a great success. In my opinion it was the best unit and was also my favorite. We made many delicious treats such as grilled pizza, soft pretzels, and bread. Most of the time we had to active the yeast by adding it to lukewarm water for five minutes. We really tested the effects of yeast on the bread. This is because we cooked one immediately and let the other one refrigerate for a few days. The bread was much better after a few days of refrigeration. I didn't really run into many problems except that my pizza had too much cheese and fell apart. It was still amazing and my favorite thing to cook in culinary. To conclude the yeast unit was by far a success and my favorite unit so far. Matt M

I think that the yeast unit in all was a success. There were many different recipes that we tried throughout this unit. We made bread, one batch that had very minimal time to rise and another that had ample time to rise. Both batches of bread turned out great. My personal opinion is that the dough that had more time to rise had a little more flavor or taste where the dough that didn’t rise turned out more bland. Another recipe that we tried was pizza. On the first day we prepared the dough and sauce. The dough was started by blooming the yeast. This process was done by adding the given amount of yeast into a bowl and putting in warm water. To make sure the water was warm you ran the water on your wrist and if it felt too hot it had to be cooled and vice versa. Over all I thing that the yeast unit was great fun and a learning experience. I did run into a few problems but all minor. I put too much cheese and sauce on my pizza but it was still a delectable treat. Michael C.

In our yeast unit we made rolls. We made an experimental batch, where we didn’t let the dough rise. The second batch we let the dough rise in the fridge over the weekend. We made the dough using flour, water, yeast and salt. We mixed it and then kneaded it until the dough was smooth and slightly soft. After that we cut it into chunks using a bench scraper and rolled it, applying pressure. When the rolls were formed we put them in the oven until they were golden and fluffy. During this process my group worked well together. We had good teamwork skills and in the end our dough came out very good. -Zoe I

My reflection of this Yeast unit is that I think it went really well. In this unit we learned the blooming of the yeast which is to let the yeast sit in water. I learned that the yeast is used as a "Leavening agent". That when we made no knead bread the yeast made the bread fluffier. I even learned how to knead the bread. There was a big difference with the bread we made right away and the bread we made that had yeast sit in it for a couple of days. Some trouble was folding the pretzels ang getting the taste of some foods. Also in this unit I learned what Luke warm water is; it's water that's not to cold or hot. Our Mis en place was set well we got all our ingredients and tools in order to prepare our food. After each meal we cleaned our station and sanitized our pots, pans, spoons, and knifes. And we did everything safely by holding tools correctly and not hurting ourselves on the stoves. Team work for this unit was well everyone contributed and help with the food. Everybody helped one another and help clean the dishes. This unit was a real success. -Dylan S.

During the yeast unit I learned new techniques. First I learned that yeast is a leavening agent, which helps the dough to rise. I also learned how to use a dough hook with the kitchen aid mixer. I learned that depending on they day and how old the yeast is, the amount of flour needed in a recipe can vary, so putting flour in a cup at a time is a good idea. My favorite food that we made was the soft pretzels in this unit. Even though they did not have the proper amount of time in the oven to allow the yeast to rise, I still thought they were delicious. On this particular day, table 31 had to add more flour then the recipe called for because the mixture still had liquid in it. After the dough was ready, table 31 put too much flour onto the table so there was no friction when rolling out the dough into long thin strips. To fix this I learned that you could fold the ball of dough so that the outside becomes the inside and the inside replaces the outside. Our group worked well together through out this unit. We made sure that once we were done using a tool that it was cleaned and put away which would save us time later and keep our workspace clean and neat. We also communicated well and helped one another out through out the unit. This was very important because we were a group of three so we had fewer hands then other groups had. ~ Mary Kate S.

Overall I think the yeast bread unit very smoothly. When making the pretzels the part we had difficulty with was the shaping of the pretzels. Some pretzels were massive while others were tiny so it was difficult to get them to bake in the oven all at the same rate. All of the breads in this unit required blooming of the yeast this means we let the yeast sit in a bowl of WARM water. The ideal temp is measured on your wrist, not your hand. All the bread we made was delicious except one bread we didn't add the salt to which, for me, completely ruined the whole experience. That bread was saved with loads of jam. The pizza was by far my favorite. The grilling was the best part and gave the pizza a great look and taste. I wish I was able to eat cheese because the vegan cheese was really nasty. The no knead bread was great, (when we added salt) but getting it to be in a perfect ball was probably the hardest part of the entire bread unit. I think we had too much flour on our table so we were getting little to no traction so it just wasn't rolling properly. The only major errors in our bread unit are easily fixable with just some careful reading of the recipe. I'm happy with the bread unit. -Emma B.

The yeast unit went well. There weren’t too many problems and everything that was made was delicious. My favorite was the no knead bread. One thing that I learned about yeast during this unit was that it was alive and if the water was too cold or too warm the yeast would not work correctly. The water that was used to make the doughs needed to be lukewarm for everything to work. The pizza was the first thing that was made. Some problems that I had with the pizza was that when we made the dough our group let it sit in a little too much olive oil. Another problem was that our dough was too airy and came out too puffed. It probably should have been formed a little better. I would have also liked to put more cheese and less sauce on my pizza next time. I did not put enough cheese on it and it turned out spotty and more of sauce on bread. The next thing that was made was the pretzels. They were also very good, except for a few problems. One problem that didn’t affect it’s taste was that I had a tough time forming the pretzels into a twisted shape. They never came out how I would have liked them to. Also after we took the pretzels out of the oven, we put a little too much butter on them. Less butter would have made them better. Our dough was good and the process of cooking them went smoothly. During the unit we made two batches of no knead bread. Both sets of dough were made on the same day, but only one of the doughs was cooked that day. The other dough was left in the fridge to sit over the weekend. Although the first batch of bread was very good, the second batch was even better. No real problems occurred during the making of either batch of bread. Nick B.