Difference between revisions of "AY Honors/Pizza Maker/Answer Key"

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1. Do a short research on the history of pizza.

Reference - History of Pizza

2. Make a list of the basic ingredients for the pizza dough.

The basic ingredients for pizza dough are:

Flour
Water
Yeast
Sugar (to activate the Yeast)
Oil
Salt

3. Find out at least one biblical text about each single ingredient. Explain at least 4 of these texts and their symbolic meaning.

Bible verses on Flour

Bible verses on Water

Bible verses on Yeast or Leven

Bible verse on Sugar (Honey is mentioned)

Bible verses on Oil

Bible verses on Salt

4. Describe the leavening process.

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.

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.

Found on Wikipedia.

5. What is the difference between Neapolitan style pizza and Roman style pizza?

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.

6. According to its shape and size, how many kinds of pizza do you know?

1. Neapolitan - Many pizzas are variations on the original pie of Naples — a flat, hearth-baked, chewy crust topped with tomatoes or tomato sauce and mild cheese. A few of the most common variations are New York-style pizza, which is bigger and flatter than the original pizza of Napoli, designed to be cut into large, flexible wedges that can be folded and eaten while walking or working.

2. Sicilian - True Sicilian pizza is a rectangular slab of bread with toppings — which typically do not include cheese — pushed into the dough before baking. The American version is radically different, usually with a thick layer of cheese encasing all the toppings.

Most pizzas are based on these first two types, with the the follow most common variants with New York Style mentioned above under Neapolitan:

1. Chicago Pizza Pie - Around the world, Chicago-style pizza usually refers to the deep-dish, multi-layered pizzas first created by Ike Sewell in the mid-twentieth century. That pie, almost a casserole, offers a unique pizza experience. It usually includes a thin crust in a deep dish, with toppings on the bottom, covered in cheese and tomato sauce on the top. It has also spawned some lesser pizzas, generally called pan pizzas. Pan pizzas are round with a thick, well-oiled crust — somewhat similar to a Sicilian crust — with an indentation to hold more toppings.

2. California-Style Pizza - California-style pizza is characterized by a plate-sized, very thin cracker-like crust and a range of unusual toppings.

3. Sourdough Pizza - San Franciscans have long adored their hearty sourdough-crust pizzas topped with the freshest ingredients.

It has evolved into many different variations like deep-dish pizza, stuffed pizza, pizza pockets, pizza turnovers, rolled pizza, pizza-on-a-stick, all with combinations of sauce and toppings limited only by one's inventiveness.

Here are some good references to pizza styles - Pizza Styles or Wikipedia

7. What are three different ways to bake a pizza. Describe the differences in detail.

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.

1. Wood fired brick oven - Web Page Reference

2. Grill (Electric, Gas or Charcoal) - Web Page Reference

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.

8. What is the ideal temperature if you use a wood oven to cook pizza? What is the ideal temperature if you use an electric oven?

Wood or Brick Oven 400°C / 752°F

Home ovens 280°C / 450°F to 500°F

Industrial ovens 330°C / 626°F

9. Prepare a Pizza Margherita.

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.

@@ Line 1: / Line 1: @@
-{{for|the town|Leavening, North Yorkshire}}
+{{honor header|1|2014|Household Arts|Inter-European Division|Pizza_Maker.png}}
-{{ref improve|date=July 2014}}
-A '''leavening agent''' (also '''leavening agent''' or '''leaven agent'''; {{IPAc-en|ˈ|l|ɛ|v|ən|ɪ|ŋ}} or {{IPAc-en|ˈ|l|ɛ|v|ən}}), also known as a '''raising agent''', is any one of a number of substances used in [[dough]]s and [[batter (cooking)|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.
+==1. Do a short research on the history of pizza.==
-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 [[pentosan]]s or [[xanthan gum]]), then [[starch gelatinization|gelatinizes]] and "sets"; the holes left by the gas bubbles remain.
+Reference - [http://en.wikipedia.org/wiki/History_of_pizza History of Pizza]
-==Types of biological leavening agents==
+==2. Make a list of the basic ingredients for the pizza dough.==
-* [[baker's yeast]]
+The basic ingredients for pizza dough are:
-* [[beer]] (unpasteurised—live yeast)
+*Flour
-* [[buttermilk]]
+*Water
-* [[ginger beer]]
+*Yeast
-* [[kefir]]
+*Sugar (to activate the Yeast)
-* [[sourdough|sourdough starter]]
+*Oil
+*Salt
-== Chemical leaveners ==
+==3. Find out at least one biblical text about each single ingredient. Explain at least 4 of these texts and their symbolic meaning.==
-Chemical leaveners are mixtures or compounds that release gases (again, usually carbon dioxide) when they react with each other, with moisture, or with heat.  Most are based on a combination of acid (usually a low molecular weight organic acid) and a [[salt (chemistry)|salt]] of [[bicarbonate]] (HCO<sub>3</sub><sup>-</sup>).  After they act, these compounds leave behind a chemical salt.  Chemical leaveners are used in [[quick bread]]s and [[cake]]s, as well as [[cookie]]s and numerous other applications where a long biological fermentation is impractical or undesirable.
-===History===
+[http://bible.knowing-jesus.com/topics/Flour Bible verses on Flour]
-Chemical leavening were publicized by Amelia Simmons in her ''[[American Cookery]]'',<ref>{{cite book
-|last=Simmons|first=Amelia|author2=Mary Tolford Wilson |title=The First American Cookbook|edition=1984 reprint|origyear=1958|year=1984|publisher=Dover|location=Mineola, NY|isbn=0-486-24710-4}}</ref> published in 1796, wherein she mentions the use of [[pearl ash]] as a leavening agent.
-Since chemical expertise is required to create a functional chemical leaven without producing off-flavors from the chemical precursors involved, such substances are often mixed into premeasured combinations for maximum results. These are generally referred to as [[baking powder]]s.  Sour milk and carbonates were used in the 1800s.  The breakthrough in chemical leavening agents occurred in the 1930s with the introduction of [[monocalcium phosphate]]s (Ca(H<sub>2</sub>PO<sub>4</sub>)<sub>2</sub>). Other leavening agents developed include [[sodium aluminium sulfate]] (NaAl(SO<sub>4</sub>)<sub>2</sub>·12H<sub>2</sub>O),[[ disodium pyrophosphate]] ( Na<sub>2</sub>H<sub>2</sub>P<sub>2</sub>O<sub>7</sub>), and [[sodium aluminium phosphate]]s (NaH<sub>14</sub>Al<sub>3</sub>(PO<sub>4</sub>)<sub>8</sub>·4H<sub>2</sub>O and Na<sub>3</sub>H<sub>15</sub>Al<sub>2</sub>(PO<sub>4</sub>)<sub>8</sub>).  These compounds combine with sodium bicarbonate to give [[carbon dioxide]] in a predictable manner.<ref>John Brodie, John Godber  "Bakery Processes, Chemical Leavening Agents" in Kirk-Othmer Encyclopedia of Chemical Technology 2001, John Wiley & Sons. {{DOI|10.1002/0471238961.0308051303082114.a01.pub2}}</ref>
+[http://bible.knowing-jesus.com/topics/Water Bible verses on Water]
-== Other leaveners ==
+[http://bible.knowing-jesus.com/topics/Leaven Bible verses on Yeast or Leven]
-[[Steam]] and [[air]] are used as leavening agents when they expand upon heating. To take advantage of this style of leavening, the baking must be done at high enough temperatures to flash the water to steam, with a batter that is capable of holding the steam in until set. This effect is typically used in [[popover]]s, [[Yorkshire pudding]]s, and to a lesser extent in [[tempura]].
-[[Nitrous oxide]] is used as a propellant in aerosol whip cream cans. Large densities of N<sub>2</sub>O are dissolved in cream at high pressure. When expelled from the can, the nitrous oxide escapes emulsion instantly, creating a temporary foam in the butterfat matrix of the cream.
+[http://bible.knowing-jesus.com/topics/Honey Bible verse on Sugar (Honey is mentioned)]
-== Mechanical leavening ==
+[http://bible.knowing-jesus.com/topics/Oil Bible verses on Oil]
-[[creaming (food)|Creaming]] is the process of beating sugar crystals and solid fat (typically [[butter]]) together in a [[Mixer (cooking)|mixer]].  This integrates tiny air bubbles into the mixture, since the sugar crystals physically cut through the structure of the fat. Creamed mixtures are usually further leavened by a chemical leavener like baking soda.  This is often used in [[cookies]].
-Using a [[whisk]] on certain liquids, notably [[cream]] or [[egg white]]s, can also create foams through mechanical action. This is the method employed in the making of [[sponge cake]]s, where an egg protein matrix produced by vigorous whipping provides almost all the structure of the finished product.
+[http://bible.knowing-jesus.com/topics/Salt Bible verses on Salt]
-The [[Chorleywood Bread Process]] uses a mix of biological and mechanical leavening to produce bread; while it is considered by food processors to be an effective way to deal with the soft wheat flours characteristic of British Isles agriculture, it is controversial due to a perceived lack of quality in the final product. The process has nevertheless been adapted by industrial bakers in other parts of the world.
+==4. Describe the leavening process.==
-==See also==
+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.
-{{portal|Food}}
-* [[Unleavened bread]]
-* [[Aerated Bread Company]], bakeries started in 1862 in the UK that made carbon dioxide leavened bread
-* [[Chametz]]
-== References ==
+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.
-{{Reflist}}
-* Matz, S (1972). "Bakery Technology and Engineering", AVI Publishing Co.
-== External links ==
+Found on [http://en.wikipedia.org/wiki/Leavening_agent Wikipedia].
-* [[Wikibooks]] [[:wikibooks:Cookbook|Cookbook]] has a recipe/module on ''[[:wikibooks:Cookbook:Leavening Agent|Leavening agent]]''
-{{Bread}}
+==5. What is the difference between Neapolitan style pizza and Roman style pizza?==
+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.
-{{DEFAULTSORT:Leavening Agent}}
+==6. According to its shape and size, how many kinds of pizza do you know?==
-[[Category:Leavening agents| ]]
-[[Category:Fermentation in food processing]]
+. Neapolitan - Many pizzas are variations on the original pie of Naples — a flat, hearth-baked, chewy crust topped with tomatoes or tomato sauce and mild cheese. A few of the most common variations are New York-style pizza, which is bigger and flatter than the original pizza of Napoli, designed to be cut into large, flexible wedges that can be folded and eaten while walking or working.
+. Sicilian - True Sicilian pizza is a rectangular slab of bread with toppings — which typically do not include cheese — pushed into the dough before baking. The American version is radically different, usually with a thick layer of cheese encasing all the toppings.
+Most pizzas are based on these first two types, with the the follow most common variants with New York Style mentioned above under Neapolitan:
+. Chicago Pizza Pie - Around the world, Chicago-style pizza usually refers to the deep-dish, multi-layered pizzas first created by Ike Sewell in the mid-twentieth century. That pie, almost a casserole, offers a unique pizza experience. It usually includes a thin crust in a deep dish, with toppings on the bottom, covered in cheese and tomato sauce on the top.  It has also spawned some lesser pizzas, generally called pan pizzas. Pan pizzas are round with a thick, well-oiled crust — somewhat similar to a Sicilian crust — with an indentation to hold more toppings.
+. California-Style Pizza - California-style pizza is characterized by a plate-sized, very thin cracker-like crust and a range of unusual toppings.
+. Sourdough Pizza - San Franciscans have long adored their hearty sourdough-crust pizzas topped with the freshest ingredients.
+It has evolved into many different variations like deep-dish pizza, stuffed pizza, pizza pockets, pizza turnovers, rolled pizza, pizza-on-a-stick, all with combinations of sauce and toppings limited only by one's inventiveness.
+Here are some good references to pizza styles - [http://www.netplaces.com/pizza/pizza-basics/classic-pizza-styles.htm Pizza Styles] or [http://en.wikipedia.org/wiki/Pizza#Pizza_types Wikipedia]
+==7. What are three different ways to bake a pizza. Describe the differences in detail.==
+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.
+. Wood fired brick oven - [http://camosse.com/learning-library/why-cooking-pizza-in-a-brick-oven-is-better/ Web Page Reference]
+. Grill (Electric, Gas or Charcoal) - [http://www.thekitchn.com/how-to-grill-pizza-cooking-lessons-from-thekitchn-120920 Web Page Reference]
+. 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.
+==8. What is the ideal temperature if you use a wood oven to cook pizza? What is the ideal temperature if you use an electric oven?==
+Wood or Brick Oven 400°C / 752°F
+Home ovens 280°C / 450°F to 500°F
+Industrial ovens 330°C / 626°F
+==9. Prepare a Pizza Margherita.==
+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.
+==References==