Difference between revisions of "AY Honors/Making Pizza/Answer Key/fr"
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Revision as of 14:37, 22 October 2025
Production de pizzas
Niveau d'aptitude
1
An
2025
Version
01.11.2025
Autorité approbatrice
Division Sud-Américaine
1
Faire un exposé sur l’histoire de la pizza.
2
Dresser la liste des ingrédients de base de la pâte à pizza.
The basic ingredients for pizza dough are:
- Flour
- Water
- Yeast
- Sugar (to activate the Yeast)
- Oil
- Salt
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?
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.
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.
