Deck 9: Laminated Doughs

Question 1

Enriched laminated yeast dough

A) is leavened by the steam from the melting fat and moisture in the dough.
B) requires proofing before baking.
C) benefits from a long fermentation in a warm environment.
D) starts with a firm dough made from flour, salt, butter and water.

Answer 1

B

Question 2

When making puff pastry, the roll-in fat should be the same temperature and consistency as the dough.

Answer 2

True

Question 3

A less flaky type of puff pastry, which does not require extensive rolling and folding, is known as ______pastry.

Answer 3

blitz

Question 4

Resting Danish dough at room temperature between turns allows the gluten to relax, making the dough easier to roll.

Question 5

The sponge method is used to make croissant and Danish dough.

Question 6

In order to prevent laminated dough from tearing during rolling, use low-protein flour in the formula and let the dough rest for a longer period of time between turns.

Question 7

Coating the top and sides of portioned puff pastry with egg wash before baking ensures that it will develop a dark shiny surface.

Question 8

Croissant and Danish doughs differ from other enriched yeast doughs because they are flattened, then cut; they are not rounded and rolled.

Question 9

In order to make puff pastry, a firm dough called a(n)______ is mixed using flour, water, salt and some fat.

Question 10

Because of the high percentage of fat and sugar, Danish and croissant doughs are often made using bread flour.

Question 11

The French expression that describes both puff pastry and the process for making it is

A) détrempe.
B) lamination.
C) mille feuille.
D) feuilletage.

Question 12

A sheeter is a mechanical device used to _____and ____puff pastry and other doughs.

Question 13

For the best taste, croissant dough should be fermented overnight under refrigeration before forming and baking.

Question 14

Which of the following items is NOT usually prepared with puff pastry?

A) Palmiers
B) Beef Wellington
C) Napoleons
D) Cheese Danish

Question 15

What is the difference between puff pastry and croissant dough?

A) Puff pastry contains yeast and croissant dough does not.
B) Croissant dough contains yeast and puff pastry does not.
C) Puff pastry is made using higher protein flour than croissant dough.
D) Croissant dough bakes into more layers than puff pastry.

Question 16

________ ______are strips of puff pastry wrapped around a conical mold, then baked and filled.

Question 17

To sweeten the crust without softening it, after baking, brush Danish pastries with sugar syrup while they are still warm.

Question 18

When making laminated dough, what can be done to help the dough and fat layers remain separate?

A) Chill the dough between turns.
B) Dust the workbench generously with flour when rolling and laminating the dough.
C) Use butter instead of shortening in the formula.
D) Blend flour into the butter or other roll-in fat.

Question 19

Which of the following is a shape into which puff pastry is formed?

A) Bouchées
B) Vol-au-vents
C) Feuilletées
D) Any of the above

Question 20

The main characteristic of puff pastry is its______ .

Question 21

Discuss the effect that changing ingredients has on cookie products. What results can you expect when cake flour is used as opposed to all-purpose flour in an icebox cookie, for example?

Question 22

_______are scraps of puff pastry that can be reworked and rolled to make items for which rise is less important than flavor and flakiness.

Question 23

What are the proper cooling methods for various types of cookies? How does proper cooling affect the qualities and characteristics of these different types of cookies?

Question 24

Danish pastry that is greasy and lacks flakiness was proofed at too _______(high/low) a temperature.

Question 25

Describe three garnishing techniques for icebox cookies, before and after baking.