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
Correct Answer:
Verified
Q2: When making puff pastry, the roll-in fat
Q5: The sponge method is used to make
Q6: In order to prevent laminated dough from
Q9: In order to make puff pastry, a
Q9: Frangipane is made from
A) puff pastry coated
Q10: Because of the high percentage of fat
Q11: The French expression that describes both puff
Q13: For the best taste, croissant dough should
Q14: Which of the following items is NOT
Q15: What is the difference between puff pastry
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