Question 1

What is the difference between puff pastry and croissant dough?

Accepted Answer

A)  Puff pastry contains yeast and croissant dough does not. 
B)  Croissant dough contains yeast and puff pastry does not. 
C)  Puff pastry is made using higher protein flour than croissant dough. 
D)  Croissant dough bakes into more layers than puff pastry. 
A)  Puff pastry contains yeast and croissant dough does not. 
B)  Croissant dough contains yeast and puff pastry does not. 
C)  Puff pastry is made using higher protein flour than croissant dough. 
D)  Croissant dough bakes into more layers than puff pastry.

Question 2

Enriched laminated yeast dough

Accepted Answer

A)  is leavened by the steam from the melting fat and moisture in the dough. 
B)  requires proofing before baking. 
C)  benefits from a long fermentation in a warm environment. 
D)  starts with a firm dough made from flour, salt, butter and water. 
A)  is leavened by the steam from the melting fat and moisture in the dough. 
B)  requires proofing before baking. 
C)  benefits from a long fermentation in a warm environment. 
D)  starts with a firm dough made from flour, salt, butter and water.

Question 3

When making puff pastry, the roll-in fat should be the same temperature and consistency as the dough.

Accepted Answer

A) True 
 B)False

Question 4

In order to prevent laminated dough from tearing during rolling, use low-protein flour in the formula and let the dough rest for a longer period of time between turns.

Accepted Answer

A) True 
 B)False

Question 5

The sponge method is used to make croissant and Danish dough.

Accepted Answer

A) True 
 B)False

What is the difference between puff pastry and croissant dough?

Enriched laminated yeast dough

When making puff pastry, the roll-in fat should be the same temperature and consistency as the dough.

In order to prevent laminated dough from tearing during rolling, use low-protein flour in the formula and let the dough rest for a longer period of time between turns.

The sponge method is used to make croissant and Danish dough.

Professionalism

Tools and Equipment for the Bakeshop

Principles of Baking

Bakeshop Ingredients

Mise En Place

Quick Breads

Yeast Breads

Enriched Yeast Breads

Cookies and Brownies

Pies and Tarts

Pastry and Dessert Components

Cakes and Icings

Custards, Creams and Sauces

Ice Cream and Frozen Desserts

Healthful and Special-Needs Baking

Tortes and Specialty Cakes

Petits Fours and Confections

Restaurant and Plated Desserts

Chocolate and Sugar Work

Filters

Exam 9: Laminated Doughs

What is the difference between puff pastry and croissant dough?

Enriched laminated yeast dough

When making puff pastry, the roll-in fat should be the same temperature and consistency as the dough.

In order to prevent laminated dough from tearing during rolling, use low-protein flour in the formula and let the dough rest for a longer period of time between turns.

The sponge method is used to make croissant and Danish dough.

Professionalism

Tools and Equipment for the Bakeshop

Principles of Baking

Bakeshop Ingredients

Mise En Place

Quick Breads

Yeast Breads

Enriched Yeast Breads

Cookies and Brownies

Pies and Tarts

Pastry and Dessert Components

Cakes and Icings

Custards, Creams and Sauces

Ice Cream and Frozen Desserts

Healthful and Special-Needs Baking

Tortes and Specialty Cakes

Petits Fours and Confections

Restaurant and Plated Desserts

Chocolate and Sugar Work

Filters