Lamination

Lamination

1st - 10th Grade

6 Qs

quiz-placeholder

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Lamination

Lamination

Assessment

Quiz

Specialty

1st - 10th Grade

Practice Problem

Medium

Created by

Paul Garbett

Used 7+ times

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6 questions

Show all answers

1.

MULTIPLE CHOICE QUESTION

20 sec • 1 pt

Which of the following cannot be used with dough to achieve Lamination?

Butter

Eggs

Margarine

Lard

2.

MULTIPLE CHOICE QUESTION

20 sec • 1 pt

What is the minimum amount of 'turns' we use in our College bakery to achieve Lamination?

3

5

7

9

3.

MULTIPLE CHOICE QUESTION

20 sec • 1 pt

What happens to some of the butter in a Laminated product when it is baked?

It oozes out giving the product a glaze

It evaporates causing steam helping the product to rise

It melts turning the center of the product moist

It turns to milk and adds protein to the product

4.

MULTIPLE CHOICE QUESTION

20 sec • 1 pt

Which of these products are not produced using a laminated dough?

Cheese straw

Lid for Steak & Kidney pie

Blueberry topped muffin

Vanilla crown

5.

FILL IN THE BLANK QUESTION

45 sec • 1 pt

Puff pastry does not contain which 2 ingredients?

_____ and _____

6.

MULTIPLE SELECT QUESTION

30 sec • 1 pt

Which of the following temperatures would best suit baking a Danish pastry or Croissant?

140 degrees

160 degrees

180 degrees

200 degrees

220 degrees

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