
W4 LAMINATED DOUGH
Authored by Farah Razali
Hospitality and Catering
University
Used 1+ times

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10 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the main type of fat used in puff pastry?
Margarine
Lard
Butter
Olive oil
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which of the following pastries uses yeast in its preparation?
Filo pastry
Short crust pastry
Croissant
Puff pastry
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the purpose of creating steam in puff pastry?
To add flavor
To make it crispy
To enhance color
To ensure rising
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the first step in mixing the ingredients for puff pastry?
Add the butter
Make a well in the center
Sift the flour
Mix the salt and sugar
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
How long should the pastry be refrigerated after making the détrempe?
30 minutes
15 minutes
1 hour
2 hours
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the recommended oven temperature for baking puff pastry?
180°C
200°C
220°C
240°C
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What should be done to the dough before each rolling?
Chill the dough
Knead the dough
Rest the dough
Add more flour
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