WorksheetsLamination
Total questions: 10
Worksheet time: 6mins
Which of the following is a Puff Pastry product?
Pain au Chocolat
Jam & cream turnover
Apple crown Danish
Croissant
What purpose does the Butter serve in the dough base mix before you start folding butter into the dough during lamination?
It adds flexibility to the dough
It helps to encrich the dough
It helps with the final golden colour of the dough
Which method of lamination is associated closely with 'Rough puff' in which the butter is cubed or grated before adding to the dough?
French method
Scotch method
English method
Which of these best describe the butter being laminated into the dough when it's too cold?
The butter shatters within the dough when it's rolled out
The butter seeps out the dough when its rolled out
The butter melts during proofing
Puff pastry does not contain (a) ?
At what temperatute does butter generally start to melt?
20 degrees
24 degrees
28 degrees
32 degrees
Which 'Lock in' butter method do we use at the College?
2 layer lock in
3 layer lock in
4 layer lock in
5 layer lock in
What is your favourite lamianted product to produce?
Puff pastry cheese straws/twists
Puff pastry jam and cream turnovers
Croissants
Danish pastries (multiple varieties)
What happens to the butter in a laminated product during the baking stage?
Nothing, it just stays within the dough as the same form
It largely melts and evaporates turning to steam enhancing the final product
It completely disappears having no lasting effect on the final product
What can too much flour and too vigourous rolling out of the laminated pastry dough cause?
An end product that is too wet and 'flowing'
A crusty product
A tough, dry final product
A soft airy product
