Laminated Dough Quiz Review

This is the process of repeatedly  folding butter into a dough so that it ends up forming very thin layers of butter and dough

• Kneading

• Lamination

• Tri Fold

• Book fold

This is the most famous type of layered dough!  Uses yeast to help in the rising process. Rolled into the familiar crescent shape

• Croissant

• Danish

• Puff Pastry

• Palmier

Popular breakfast pastry that takes laminated dough and uses for different shapes and has different fillings

• Palmier

• Puff Pastry

• Danish

• Croissant

Simplest form of laminated dough that uses no yeast or milk.  Can be used in MANY different recipes!

• Croissant

• Danish

• Palmier

• Puff Pastry

What are the two elements that make up laminated dough?

• lean dough and butter block

• rich dough and butter block

• lean dough and butter liquids

• rich dough and butter liquids

A simple dough with little to no fat

• rich dough

• lean dough 

• dry dough

• crumbly dough

Butter that is still cold, but had been beaten up with a rolling pin so it is soft enough to roll out

• butter block

• butter paste

• butter spread

• unhappy butter

It is extremely important that the butter in laminated dough stays as cold as possible at all times!

• True

• False

Instead of kneading a laminated dough, you are________.

• kneading

• folding

• crying

• stirring

Each time a laminated dough is rolled out and folded it is also called a ______.

• turn

• roll

• pull

• twist