Deck 9: Laminated Doughs

Question 1

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

Answer 1

False

Question 2

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

Answer 2

True

Question 3

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.

Answer 3

False

Question 4

What laminating procedure is described by the following instruction? Fold the dough in thirds like a business letter.

A) Double book fold
B) Four fold
C) Turning
D) Single book fold

Question 5

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 6

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

Question 7

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

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

Question 8

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 9

Frangipane is made from

A) puff pastry coated with granulated sugar, folded into logs and cut into fan shapes.
B) layers of baked puff pastry and pastry cream.
C) a mixture of ground almonds, sugar and flavoring.
D) a mixture of flour, butter, sugar and cinnamon.

Question 10

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

Question 11

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

Question 12

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

Question 13

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

Question 14

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 15

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

Question 16

Which of the following procedures will keep puff pastry from shrinking during baking?

A) With each turn, roll it in one direction only.
B) Keep the edges of the pastry square as you roll.
C) Allow the dough to come to room temperature before rolling.
D) Keep dough refrigerated between turns.

Question 17

Croissant and Danish doughs are kneaded for a shorter time than other yeast doughs because the rolling and folding process develops the gluten.

Question 18

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.

Question 19

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 20

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

Question 21

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 22

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

Question 23

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

Question 24

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

Question 25

The main characteristic of puff pastry is its .

Question 26

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