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WorksheetsLaminated Doughs
Total questions: 24
Worksheet time: 13mins
Laminated doughs consist of alternating layers of dough and
(a)
There are four stages to preparing a laminated dough. The first stage is...
Selecting and preparing the fat for lamination
Flattening, rolling, and folding the dough to develop layers
Preparing the dough
Enclosing the fat inside the dough
There are four stages to preparing a laminated dough. The second stage is...
Selecting and preparing the fat for lamination
Flattening, rolling, and folding the dough to develop layers
Preparing the dough
Enclosing the fat inside the dough
There are four stages to preparing a laminated dough. The third stage is...
Selecting and preparing the fat for lamination
Flattening, rolling, and folding the dough to develop layers
Preparing the dough
Enclosing the fat inside the dough
There are four stages to preparing a laminated dough. The last stage is...
Selecting and preparing the fat for lamination
Flattening, rolling, and folding the dough to develop layers
Preparing the dough
Enclosing the fat inside the dough
Which laminated doughs are prepared from yeast dough?
Puff Pastry
Croissants
Danish
Donuts
Which laminated dough is prepared from non-yeast dough?
Puff Pastry
Croissants
Danish
Donuts
Laminated doughs typically use ______ gluten flours.
High
Low
The butter or other fat used in laminated doughs is called the...
Plasticty
Roll-in
Margarine
The fat selected for lamination should be chosen based on
Roll-in
Plasticity
Color
Plasticity is...
The flavor of the fat
The color of the fat
The ability for the fat to be shaped
The preferred fat for lamination is...
Butter
margarine
Shortening
The single book fold is a
Four fold
Three fold
Five fold
Two fold
The double book fold is a
Four fold
Three fold
Five fold
Two fold
Every time you complete a single or double book fold it is called a....
Fold
Rotation
Turn
Viennoiserie refers to...
Puff Pastry
Yeast raised laminated dough
Non-yeast laminated dough
Pate Feuiletee refers to...
Puff Pastry
Yeast raised laminated dough
Non-yeast laminated dough
Blitz refers to...
Puff Pastry
Yeast raised laminated dough
Non-yeast laminated dough
Quick Puff Pastry
Detrempe refers to...
Quick Puff Pastry
The dough used to prepare puff puff pastry
Yeast raised laminated dough
Croissants and Danishes are made from _______yeast doughs.
Enriched
Standard
Old dough
Danish dough contains eggs, but Croissants typically do not.
True
False
In laminated doughs, the majority of the fat is incorporated by..
Mixing it in with the dough
Sealing it inside the dough
Melting it and brushing it on
If a recipe asks you to complete the double book fold, then says to repeat 3 times, how many turns did you complete?
2
3
4
5
Which fat has more plasticity?
Butter
Shortening and Margarine
Butter and margarine
