
Topic 2 - Pastry Products
Flashcard
•
Hospitality and Catering
•
University
•
Practice Problem
•
Hard
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1.
FLASHCARD QUESTION
Front
Danish dough and puff pastry dough are both rolled-in dough, but Danish dough is leavened with yeast, while puff pastry dough is not. TRUE or FALSE?
Back
TRUE
2.
FLASHCARD QUESTION
Front
Butter to be rolled into puff paste must be well chilled and hard so that it will not ooze out of the dough.
Back
TRUE
3.
FLASHCARD QUESTION
Front
A pastry that puffs up in size due to hundreds of layers of fat and flour created by rolling and folding the dough.
Back
laminated pastry
4.
FLASHCARD QUESTION
Front
A sweet yeast dough laminated with fat and cut into different shapes and used chocolate, cheese, or any sweet filling, known as;
Back
danish pastry
5.
FLASHCARD QUESTION
Front
What is the primary leavening agent in puff pastry?
Back
steam
6.
FLASHCARD QUESTION
Front
What country are pastries originated from?
Back
France
7.
FLASHCARD QUESTION
Front
Which of the following is used to finish a croquembouche? Chocolate, Fondant, Caramel, Water icing
Back
Caramel
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