Difference between revisions of "AY Honors/Making Pizza/Answer Key/fr"

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<!-- 2. Dresser la liste des ingrédients de base de la pâte à pizza. -->
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<!-- 2. Make a list of the basic ingredients for the pizza dough. -->
 
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The basic ingredients for pizza dough are:
 
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*Flour
 
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*Yeast
 
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*Sugar (to activate the Yeast)
 
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*Oil
 
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*Salt
 
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<!-- 3. Décrire le processus de fermentation (pour faire lever la pâte). -->
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<!-- 3. Describe the leavening process. -->
 
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A leavening agent (also leavening agent or leaven agent; /ˈlɛvənɪŋ/ or /ˈlɛvən/), also known as a raising agent, is any one of a number of substances used in doughs and batters that causes a foaming action that lightens and softens the finished product. Formation of carbon dioxide is induced by chemical agents reacting with moisture, heat, acidity, or other triggers.
 
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The leavening agent incorporates gas bubbles into the dough. The alternative or supplement to leavening agents is mechanical leavening by which air is incorporated by mechanical means. Most leavening agents are synthetic chemical compounds, but carbon dioxide can also be produced by biological agents. When a dough or batter is mixed, the starch in the flour mixes with the water in the dough to form a matrix (often supported further by proteins like gluten or other polysaccharides like pentosans or xanthan gum), then gelatinizes and "sets"; the holes left by the gas bubbles remain.
 
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<!-- 4. Quelle est la différence entre le style de pizza Napolitain, et le style de pizza de Rome? -->
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Roman pizza is thin and usually stretched with the help of a rolling-pin. It is baked for a longer time at a lower temperature. Neapolitan pizza instead is thicker and softer. It is formed by hand – that’s why its outer edge is also thicker. It must be cooked for a much shorter time.
 
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<!-- 5. Donner 3 façons de faire cuire une pizza. Décrire les différences en détail. -->
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<!-- 5. What are three different ways to bake a pizza? Describe the differences in detail. -->
 
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In order, a Brick oven, wood fired or coal fired, is the best as described in the reference below, followed by a Grill so you are closer to a brick oven type of baking and then followed by a electric oven using a pizza stone to help simulate a brick oven.
 
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1. Wood fired brick oven - [http://camosse.com/learning-library/why-cooking-pizza-in-a-brick-oven-is-better/ Web Page Reference]
 
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2. Grill (Electric, Gas or Charcoal) - [http://www.thekitchn.com/how-to-grill-pizza-cooking-lessons-from-thekitchn-120920 Web Page Reference]
 
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3. Electric or Gas oven (Home or Industrial) - Using a pizza stone will help to more evenly distribute the heat to the pizza in a Home oven, so you get closer to a brick oven type of baking.
 
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<!-- 6. Quelle est la température idéale pour cuire une pizza dans un four à bois? Quelle est la température idéale si vous utilisez un four électrique? -->
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Wood or Brick Oven 400°C / 752°F
 
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Home ovens 280°C / 450°F to 500°F
 
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Industrial ovens 330°C / 626°F
 
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<!-- 7. Préparer une Pizza Margherita. -->
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It’s made with tomato sauce and cheese and topped with tomatoes and basil. The type of each ingredient can vary, such as the type of tomato sauce used, the type of tomatoes used as well as the type of basil used. Experiment and research different types and see what others use and what you like best.
 
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==Références==
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==References==
 
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* [http://www.passion-4-pizza.com/history_of_pizza.html Pizza History in General]
 
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* [http://www.passion-4-pizza.com/italian_pizza.html History of Modern Pizza]
 
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* [http://en.wikipedia.org/wiki/Pizza Pizza on Wikipedia]
 
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Latest revision as of 14:39, 22 October 2025

Other languages:
English • ‎español • ‎français • ‎português do Brasil
Production de pizzas

Niveau d'aptitude

1

An

2025

Version

30.10.2025

Autorité approbatrice

Division Sud-Américaine

Making Pizza AY Honor.png
Production de pizzas
Travaux ménagers
Niveau d'aptitude
123
Autorité approbatrice
Division Sud-Américaine
Année d'introduction
2025
Voir également
Master Ménage



1

Faire un exposé sur l’histoire de la pizza.




2

Dresser la liste des ingrédients de base de la pâte à pizza.




3

Décrire le processus de fermentation (pour faire lever la pâte).




4

Quelle est la différence entre le style de pizza Napolitain, et le style de pizza de Rome?




5

Donner 3 façons de faire cuire une pizza. Décrire les différences en détail.




6

Quelle est la température idéale pour cuire une pizza dans un four à bois? Quelle est la température idéale si vous utilisez un four électrique?




7

Préparer une Pizza Margherita.




Références

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