Dough

Dough Formation and Types

Dough Formation

• Understand the role of gluten in dough and how it’s developed.
• Be aware of the importance of kneading and how it affects the texture of the finished product.
• Know how to avoid over-kneading, as this can result in tough dough.
• Understand the role of yeast in dough, its activation, and how it causes dough to rise.
• Recognise the role of fat and eggs in enriched dough.

Types of Dough

• Know the methods for producing a range of dough types including shortcrust, suet, choux, and bread dough.
• Understand how these different types of dough are utilised in various dishes.
• Be able to differentiate between the textures and uses of different doughs.

Mixing and Shaping Techniques

Mixing Techniques

• Understand the rubbing in method used for pastry dough.
• Be familiar with the creaming method used for cookie dough or cake batter.
• Know how to utilise the melting method for items like flapjacks and rocky roads.
• Recognise the importance of gradually adding dry ingredients to wet when preparing dough to prevent clumping.

Shaping Techniques

• Know how to roll out dough uniformly.
• Recognise the techniques for shaping dough for items like pastries, bread, and rolls.
• Be able to create decorative finishes such as scoring, plaiting, and cutting shapes from dough.

Leavening and Proofing

Leavening

• Understand the difference between chemical, biological and mechanical leavening techniques.
• Know how to use baking powder, yeast, and eggs to leaven dough.
• Understand the changes that occur in dough when it rises.

Proofing

• Understand what proofing is and why it’s essential to allow dough to rise or rest.
• Recognise the role of temperature and humidity in proofing.
• Know the difference between single and double proofing.
• Understand the concept of over-proofing and why it should be avoided.

Baking and Frying

Baking

• Understand what occurs in dough when it is baked.
• Know how to assess when baked goods are done, looking for signs like a golden-brown crust and hollow sound when tapped.

Frying

• Know the processes involved in frying dough-based products, such as doughnuts.
• Understand the importance of correct oil temperature and cooking times to achieve optimum results.

Specialty Doughs and Ingredients

Specialty Doughs

• Be familiar with culturally specific and speciality dough types like pasta, dumpling, and pizza dough.
• Understand how the ingredients and techniques used vary from standard dough recipes.

Specialty Ingredients

• Be aware of how unusual ingredients can be incorporated into dough, for instance, adding seeds, nuts, or fruits.
• Understand how these additives can impact the characteristics of the finished product including taste, texture, and nutrition.