Laminated Doughs

Which of the following is not an example of a laminated dough?

• Croissant

• Danish

• Puff Pastry

• Scones

Which of the following laminated doughs did we not make in class?

• Danish Dough

• Croissant Dough

• Kougin Amann Dough

• Puff Pastry Dough

How is the dough divided for a single book fold?

• In sixths

• In thirds

• In quarters

• In half

How is the dough divided for a double book fold?

• In sixths

• In thirds

• In quarters

• In half

What type of fat is best for laminated doughs?

• Butter

• Oil

• Shortening

• Margarine

Approximately what temperature should the butter be when locking in to the detrempe?

• 32F

• 40F

• 50F

• 60F

How many layers of dough should a properly made croissant have?

• 31

• 61

• 81

• 101

In Class, we made a puff pastry starting with 3 layers. We added 4 double book folds and 1 single book fold. How many layers of dough should we have created?

• 1152

• 2304

• 3204

• 5112

What is the "Beurrage"?

• The dough block

• The butter block

• The fat being cut in

• The liquid being added to the dough

How large is the butter block in comparison to the dough block when making croissants?

• 1/3rd as big

• 2/3rd as big

• 3/3rd as big