With experience and perhaps a 2- or 4-year college degree in culinary arts, a chef may find work in restaurants, hotels, cruise ships, specialty food stores or private homes, among other locations. Source: *U.S.
Five types of mold that grow on bread are penicillium, rhizopus nigricans, aspergillus, mucon, and Rhizopis stolnifer.read mold grows best in a damp, dark, warm, oxygen-rich environment. To prevent bread mold, keep the bread in a dry, lighted (sunlight), cool (frozen), carbon dioxide-rich en â¦ vironment. Some warehouses have CO2 lockers where they keep produce for extended storage.
Types of Yeast Breads. There are two types of yeast breads, which are described below. Batter breads The dough for batter breads is not kneaded. Batter bread is coarser in shape and texture than bread prepared with kneaded dough.It has a higher ratio of liquid to flour and other dry ingredients; beating the batter a few minutes develops the gluten, though not as much as a kneaded bread.The dough rises only once, in the bread pan. Batter breads generally do not rise as high as kneaded breads. Learn more at Making Batter Breads.Kneaded breads A smoother-textured bread results from kneading yeast dough by hand, with an electric mixer or food processor. The dough is allowed to rise before shaping, then it is shaped and allowed to rise again. Finally, the bread is baked.t has a higher ratio of liquid to flour and other dry ingredients; beating the batter a few minutes develops the gluten, though not as much as a kneaded bread. The dough rises only once, in the bread pan. Batter breads generally do not rise as high as kneaded breads. Learn more at Making Batter Breads.