Lesson Nine Lesson Nine Evaluation LESSON NINE: BREAD BAKING TECHNIQUES WITH COLETTE CHRISTIAN OF AUGUSTE ESCOFFIER SCHOOL OF CULINARY ARTS Lesson Nine: Bread Baking Techniques with Colette Christian of Auguste Escoffier School of Culinary Arts Name * Name First First Last Last Email * Date * Title * Organization * 1. What is the recommended finished cooking temperature of the boule? * 190 – 195 degrees 200 – 205 degrees 205 – 210 degrees 210 – 215 degrees 2. What format of Washington red raspberries were used to make the boule? * Block IQF Whole & Broken Crumbles Puree, with Seeds IQF Whole 3. What is the standard friction factor for a 5-quart stand mixer for a 6-minute mix? * 10 12 20 22 4. Which sweetener does Chef Colette use that she feels naturally highlights whole wheat flour? * Honey Molasses Brown Sugar Granulated Sugar 5. What starting speed is recommended to mix the dough in the stand mixer? * 1 2 3 4 Submit If you are human, leave this field blank.
