Chat with AIExam 9: Laminated Doughs
What are the proper cooling methods for various types of cookies? How does proper cooling affect the qualities and characteristics of these different types of cookies?
(86) 
VerifiedMost cookies are removed from their pans, then cooled on racks to preserve their crisp texture and to prevent carryover cooking from burning them. For softer cookies, cool them on pans, then wrap them while still warm. Wafer cookies must be removed from pans and formed while still hot.
Discuss the effect that changing ingredients has on cookie products. What results can you expect when cake flour is used as opposed to all-purpose flour in an icebox cookie, for example?
(71) VerifiedIngredients play a role in the spread and texture of cookies. Powdered sugar increases spread; granulated sugar decreases spread. More chemical leavening increases spread. Lower protein flours produce more spread in cookies. Using liquid sweeteners produces a softer cookie. An icebox cookie prepared with cake flour may spread more and be more crisp and less tender than the same formula made with all-purpose or pastry flour.
Describe three garnishing techniques for icebox cookies, before and after baking.
(79) VerifiedRoll log of dough in sugar or nuts before slicing and baking; brush tops of unbaked cookies with egg wash for shine; sprinkle surface of cookies with crystal sugar or chopped nuts before baking; sandwich finished cookies together with buttercream or lemon curd
Resting Danish dough at room temperature between turns allows the gluten to relax, making the dough easier to roll.
(64) _______are scraps of puff pastry that can be reworked and rolled to make items for which rise is less important than flavor and flakiness.
(93) A sheeter is a mechanical device used to _____and ____puff pastry and other doughs.
(84) For the best taste, croissant dough should be fermented overnight under refrigeration before forming and baking.
(89) A less flaky type of puff pastry, which does not require extensive rolling and folding, is known as ______pastry.
(74) The French expression that describes both puff pastry and the process for making it is
(69) Which of the following is a shape into which puff pastry is formed?
(88) In order to make puff pastry, a firm dough called a(n)______ is mixed using flour, water, salt and some fat.
(83) Because of the high percentage of fat and sugar, Danish and croissant doughs are often made using bread flour.
(89) Which of the following items is NOT usually prepared with puff pastry?
(83) Coating the top and sides of portioned puff pastry with egg wash before baking ensures that it will develop a dark shiny surface.
(83) Croissant and Danish doughs differ from other enriched yeast doughs because they are flattened, then cut; they are not rounded and rolled.
(89) When making laminated dough, what can be done to help the dough and fat layers remain separate?
(78) Danish pastry that is greasy and lacks flakiness was proofed at too _______(high/low) a temperature.
(71) ________ ______are strips of puff pastry wrapped around a conical mold, then baked and filled.
(77) To sweeten the crust without softening it, after baking, brush Danish pastries with sugar syrup while they are still warm.
(95) 
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