Question 1

Enriched laminated yeast dough

Accepted Answer

A)   is leavened by the steam from the melting fat and moisture in theDough.
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 2

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

Accepted Answer

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

Question 3

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

Accepted Answer

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 4

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

Accepted Answer

A) True 
 B)False

Question 5

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

Accepted Answer

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

Question 6

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

Accepted Answer

A) True 
 B)False

Exam 9: Laminated Doughs

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

Correct Answer
verified

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

Correct Answer
verified

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

Correct Answer
verified

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

Correct Answer
verified

Enriched laminated yeast dough

Correct Answer
verified

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

Correct Answer
verified

Exam 9: Laminated Doughs

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

Correct AnswerverifiedShow Answer

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

Correct AnswerverifiedShow Answer

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

Correct AnswerverifiedShow Answer

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

Correct AnswerverifiedShow Answer

Enriched laminated yeast dough

Correct AnswerverifiedShow Answer

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

Correct AnswerverifiedShow Answer

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified