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Exam 9: Laminated Doughs

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Question 1

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

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Question 2

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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.

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Question 3

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

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

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

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

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?

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

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?

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

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

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

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

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

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

The main characteristic of puff pastry is its______ .

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

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

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

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