QUIZ II_LAMINATED DOUGH

1.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

• FALSE

2.Puff pastry products are baked at low temperatures to prevent burning or scorching.

• TRUE

• FALSE

3.Touching the edges of cut puff pastry dough units before baking may cause the layers to stick together at the edges and rise unevenly when baked.

• TRUE

• FALSE

4.Butter to be rolled into puff paste must be well chilled and hard so that it will not ooze out of the dough.

• TRUE

• FALSE

5.Unlike Danish dough, which is given three-folds or simple turns, puff pastry dough is always given four folds.

• TRUE

• FALSE

6. A pastry that puffs up in size due to hundreds of layers of fat and flour created by rolling and folding the dough.

• a. laminated pastry

• b. plain pastry

• c. tart

• d. pate a choux

7. A sweet yeast dough laminated with fat and cut into different shapes and used chocolate, cheese, or any sweet filling, known as;

• a. puff pastry

• b. filo pastry

• c. danish pastry

• d. crust pastry

8. What is the primary leavening agent in puff pastry?

• a. yeast

• b. soda bicarbonate

• c. baking powder

• d. steam

9. Laminated dough is made up of 3 parts which is detrempe, paton and _______

• a. Pate Sucre

• b. pate brisee

• c. Beurrage

• d. none of the above

10. Chopped fat is added while making puff dough, in

• a. French method

• b. scotch method

• c. English method

• d. none of the above