LAMINATED DOUGH
Authored by nurul yasmin
Other
University
Used 1+ times
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15 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Rich and fat filled dough.
Lean dough
Hard dough
Laminated dough
Rich dough
2.
FILL IN THE BLANKS QUESTION
1 min • 1 pt
Method to fold the laminated dough.
(a)
3.
FILL IN THE BLANKS QUESTION
1 min • 1 pt
Temperature to cook the puff pastry in the oven (degree celsius)
(a)
4.
FILL IN THE BLANKS QUESTION
1 min • 1 pt
Method of cooking for danish pastry inside the oven.
(a)
5.
FILL IN THE BLANKS QUESTION
1 min • 1 pt
Equipment used to rolled the laminated dough.
(a)
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Why we need some dusting during handling the laminated dough?
To provide taste
To make it more eatable
To prevent dough from stick with the surface
To prevent from any maillard reaction
7.
FILL IN THE BLANKS QUESTION
1 min • 1 pt
Croissant, Danish Pastry, Puff Pastry
(a)
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