Topic 2 - Pastry Products

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

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

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

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

Front

What is the primary leavening agent in puff pastry?

Back

steam

Front

What country are pastries originated from?

Back

France

Front

Which of the following is used to finish a croquembouche? Chocolate, Fondant, Caramel, Water icing

Back

Caramel

Front

Which machine attachment should be used when making choux pastry? Options: Paddle, Whisk, Dough hook, Mincer

Back

Paddle