Lamination Terminology

The fat portion or block of butter used during lamination

• Detrampe

• Beurrage

• Cut in Fat

• Salted Butter

The Double fold is also know as a _______________

• Easy fold

• Easy Fold

• Single Fold

• Book Fold

When excess fat weeps out of the dough during proofing and/ or baking

• Fat Melt out

• Runny Dough

• Butter Flow

• Fat Bleed out

Which of these factors will not cause a "Fat Bleed out"

• Too Much Fat in the recipe

• Incorrect proofing

• Too much Flour

• Incorrect Baking Temperature

The process of trapping the fat inside a piece of dough is know as?

• Lock in

• Fold in

• Creaming

• Blending

The Enzymes in milk that inhibit the effect of yeast can be deactivated by _____________

• Adding Vinegar

• Freezing

• Heating

• Adding Salt

Osmotolerant yeast are generally used in dough's with higher ____________ Content

• Salt

• Water

• Fat

• Sugar

Viennoiserie must be proofed at temperatures higher than lean doughs because of it's richer ingredients.

• True

• False

Frozen Danish should be defrosted before placing them in the proofer

• True

• False

When working with Danish dough, It should be cold

• True

• False