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WorksheetsCroissants & Turnovers
Total questions: 10
Worksheet time: 5mins
Great croissants should be ...
well shaped
have a crisp flaky crust
Have a soft Juicy inside texture
both A & B
In order to seal the blitz dough, you must 1st...
Brush only water on 2 of the sides
Brush only egg wash on 2 sides
Brush your work bench
Both A & B are acceptable
The gluten in the flour also gets developed (a)
When the heat of the oven hits this
dough...
The water & butter go their separate ways
the water & butter in the dough converts to steam
The steam puffs up each layer of dough
before it evaporates, creating
separate layers of delicate, flaky pastry.
Both B & C
nothing happens
Is There yeast in Blitz Dough
yes
no
sometimes
none of the above
When proofing croissants they should be _______ its size.
triple
half
Double
11/2 its size
In Chef Julie's Video she cut the croissants in ______ intervals.
3 inch
5 inch
4 inch
none of the above
The Ideal proofing temperature is...
(a)
How many times do we fold in the croissant dough after we lock in the beurrage?
2
3
4
It doesn't matter how many times you fold the dough
Can you make a savory filling with the Blitz dough?
(a)
