Question 1

Rich doughs contain a _____ than lean doughs.

Accepted Answer

Rich doughs are characterized by a higher proportion of fat, which makes them tender and flavorful compared to lean doughs.

Question 2

What is rolled into rolled-in dough?

Accepted Answer

Rolled-in dough involves incorporating fat, typically butter, into the dough in layers through a rolling and folding process, which is essential for creating flaky pastries like croissants.

Question 3

Why are most rich doughs mixed using the sponge method?

Accepted Answer

The high percentage of fat and sugar in rich doughs can indeed inhibit fermentation. Using the sponge method allows for initial fermentation to occur before these ingredients are added, helping to ensure that the dough rises properly.

Question 4

Which of the following is made from a rich sweet dough and contains raisins, almonds, nutmeg, rum, orange, and lemon?

Accepted Answer

Panettone is a rich sweet dough that contains raisins, almonds, nutmeg, rum, orange, and lemon.

Question 5

Which of the following is a part of the rolling-in procedure in rolled-in dough?

Accepted Answer

The rolling-in procedure in rolled-in dough involves enclosing the fat in the dough and then rolling out and folding the dough multiple times to create layers.

Question 6

What is created when many layers of fat are sandwiched between many layers of dough in rolled-in dough?

Accepted Answer

Flakiness is created when many layers of fat are sandwiched between many layers of dough in rolled-in dough, such as in the making of croissants or puff pastry. This technique causes the dough to puff up and separate into flaky layers during baking.

Question 7

Why is it important not to overmix rolled-in doughs?

Accepted Answer

The rolling-in process involves folding and rolling the dough multiple times, which inherently continues to develop the gluten. Overmixing before this process can lead to an overly tough and elastic dough, making it difficult to achieve the desired texture in the final product.

Question 8

Which of the following statements is/are true?

Accepted Answer

All the statements are true. Butter is preferred for its flavor in rolled-in doughs, but its temperature sensitivity makes it difficult to work with. Specially formulated shortenings and margarine offer a more manageable alternative when considering cost and ease of handling.

Question 9

Cinnamon sugar, streusel topping, almond filling, and clear glaze are used in the production of _____.

Accepted Answer

These ingredients are commonly used in the production of Danish pastries, coffee cakes, and other sweet yeast products, making all of the options correct.

Question 10

Frangipane is made from _____.

Accepted Answer

Frangipane is a filling made from or flavored with almonds.

Question 11

Temperature is particularly important in the production of rich doughs because _____.

Accepted Answer

Temperature is crucial in rich dough production because butter at incorrect temperatures is difficult to incorporate, and too warm a dough can lead to overproofing, affecting texture and rise.

Question 12

Danish pastries and many sweet dough products should be glazed with a clear or apricot glaze _____.

Accepted Answer

Glazing Danish pastries and many sweet dough products with a clear or apricot glaze after they are baked but while they are still warm helps to give them a shiny, appealing finish and can also help to preserve moisture.

Question 13

Which of the following requires a small round piece of dough to be pressed into a larger round piece of dough?

Accepted Answer

Brioche involves placing a small round piece of dough on top of a larger round piece before baking.

Question 14

Which of the following can be made from a filled dough roll or Danish spiral?

Accepted Answer

All of the options listed can be made from a filled dough roll or Danish spiral. These are various shapes and designs that can be achieved by manipulating the dough in different ways after it has been filled.

Question 15

Another name for a Danish twist is a _____.

Accepted Answer

A Danish twist is also known as a "snail" due to its shape.

Question 16

Wreath coffee cakes, filled coffee cakes, loaf coffee cakes, Danish pretzels, and Danish strip coffee cakes can be made from _____.

Accepted Answer

Wreath coffee cakes, filled coffee cakes, loaf coffee cakes, Danish pretzels, and Danish strip coffee cakes can be made from either plain sweet dough or Danish dough, depending on the desired texture and richness of the final product.

Question 17

Osmotolerant yeast is used when _____.

Accepted Answer

Osmotolerant yeast is used in doughs with high sugar content, specifically when the sugar content is above 12%, because it can tolerate the osmotic pressure created by the high levels of sugar.

Question 18

Which of the following is true about Danish dough products?

Accepted Answer

Danish dough products are typically egg-washed twice to give them a shiny, golden crust.

Question 19

Identify the following products by writing the letter corresponding to the appropriate product name in the blank provided after each description.
-A rich, crescent-shaped roll made from a rolled-in dough that is low in sugar. ____

Accepted Answer

Croissants are known for their crescent shape and are made from a rolled-in dough that is low in sugar, which gives them their distinctive flaky layers.

Question 20

Identify the following products by writing the letter corresponding to the appropriate product name in the blank provided after each description.
-A sweet yeast roll soaked in rum-flavored syrup. ____

Accepted Answer

Baba, also known as Rum Baba or Baba au Rhum, is a sweet yeast cake soaked in rum-flavored syrup, fitting the description provided.

Quiz 9: Rich Yeast Doughs