Lamination

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

• Butter

• Eggs

• Margarine

• Lard

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

• 3

• 5

• 7

• 9

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

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

• Cheese straw

• Lid for Steak & Kidney pie

• Blueberry topped muffin

• Vanilla crown

Puff pastry does not contain which 2 ingredients?

_____ and _____

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

• 140 degrees

• 160 degrees

• 180 degrees

• 200 degrees

• 220 degrees