Lamination

Which of the following is a Puff Pastry product?

• Pain au Chocolat

• Jam & cream turnover

• Apple crown Danish

• Croissant

What purpose does the Butter serve in the dough base mix before you start folding butter into the dough during lamination?

• It adds flexibility to the dough

• It helps to encrich the dough

• It helps with the final golden colour of the dough

Which method of lamination is associated closely with 'Rough puff' in which the butter is cubed or grated before adding to the dough?

• French method

• Scotch method

• English method

Which of these best describe the butter being laminated into the dough when it's too cold?

• The butter shatters within the dough when it's rolled out

• The butter seeps out the dough when its rolled out

• The butter melts during proofing

Puff pastry does not contain (a)   ?

At what temperatute does butter generally start to melt?

• 20 degrees

• 24 degrees

• 28 degrees

• 32 degrees

Which 'Lock in' butter method do we use at the College?

• 2 layer lock in

• 3 layer lock in

• 4 layer lock in

• 5 layer lock in

What is your favourite lamianted product to produce?

• Puff pastry cheese straws/twists

• Puff pastry jam and cream turnovers

• Croissants

• Danish pastries (multiple varieties)

What happens to the butter in a laminated product during the baking stage?

• Nothing, it just stays within the dough as the same form

• It largely melts and evaporates turning to steam enhancing the final product

• It completely disappears having no lasting effect on the final product

What can too much flour and too vigourous rolling out of the laminated pastry dough cause?

• An end product that is too wet and 'flowing'

• A crusty product

• A tough, dry final product

• A soft airy product