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Puff Pastry Theory Class

Authored by majidah drus

Science, Other

University

Used 14+ times

Puff Pastry Theory Class
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10 questions

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1.

MULTIPLE CHOICE QUESTION

45 sec • 1 pt

is mostly butter with a little flour worked in, what is me?

tourage

paton

butter package

dough package

2.

MULTIPLE CHOICE QUESTION

45 sec • 1 pt

I can also be referred to as rough puff pastry, what am I?

the scotch or blitz method

the english method

the french method

the inverted method

3.

MULTIPLE CHOICE QUESTION

45 sec • 1 pt

the position of butter package is outside and the position of dough package is inside, what is me?

The scotch of blitz method

The French method

The English method

The inverted / reverse method

4.

MULTIPLE CHOICE QUESTION

45 sec • 1 pt

Which of the following feature is for the French Method?

Media Image
Media Image
Media Image
Media Image

5.

MULTIPLE CHOICE QUESTION

45 sec • 1 pt

Which of the following feature is for rough puff pastry?

Media Image
Media Image
Media Image
Media Image

6.

MULTIPLE CHOICE QUESTION

45 sec • 1 pt

Which of the following is NOT the ingredients for making puff pastry?

flour

egg

butter

water

7.

MULTIPLE CHOICE QUESTION

45 sec • 1 pt

Which of the following ingredients will give a greater (additional) elasticity to the gluten?

baking powder

sugar

lemon juice or vinegar

baking soda

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