Question 1

Which of the following is a shape into which puff pastry is formed?

Accepted Answer

A)  Bouchées 
B)  Vol-au-vents 
C)  Feuilletées 
D)  Any of the above 
A)  Bouchées 
B)  Vol-au-vents 
C)  Feuilletées 
D)  Any of the above

Question 2

Which of the following items is NOT usually prepared with puff pastry?

Accepted Answer

A)  Palmiers 
B)  Beef Wellington 
C)  Napoleons 
D)  Cheese Danish 
A)  Palmiers 
B)  Beef Wellington 
C)  Napoleons 
D)  Cheese Danish

Question 3

Croissant and Danish doughs are kneaded for a shorter time than other yeast doughs because the rolling and folding process develops the gluten.

Accepted Answer

A) True 
 B)False

Question 4

Which of the following procedures will keep puff pastry from shrinking during baking?

Accepted Answer

A)  With each turn, roll it in one direction only. 
B)  Keep the edges of the pastry square as you roll. 
C)  Allow the dough to come to room temperature before rolling. 
D)  Keep dough refrigerated between turns. 
A)  With each turn, roll it in one direction only. 
B)  Keep the edges of the pastry square as you roll. 
C)  Allow the dough to come to room temperature before rolling. 
D)  Keep dough refrigerated between turns.

Question 5

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 6

Croissant and Danish doughs differ from other enriched yeast doughs because they are flattened, then cut; they are not rounded and rolled.

Accepted Answer

A) True 
 B)False

Which of the following is a shape into which puff pastry is formed?

Which of the following items is NOT usually prepared with puff pastry?

Croissant and Danish doughs are kneaded for a shorter time than other yeast doughs because the rolling and folding process develops the gluten.

Which of the following procedures will keep puff pastry from shrinking during baking?

Enriched laminated yeast dough

Croissant and Danish doughs differ from other enriched yeast doughs because they are flattened, then cut; they are not rounded and rolled.

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 1

Filters

Exam 9: Laminated Doughs

Which of the following is a shape into which puff pastry is formed?

Which of the following items is NOT usually prepared with puff pastry?

Croissant and Danish doughs are kneaded for a shorter time than other yeast doughs because the rolling and folding process develops the gluten.

Which of the following procedures will keep puff pastry from shrinking during baking?

Enriched laminated yeast dough

Croissant and Danish doughs differ from other enriched yeast doughs because they are flattened, then cut; they are not rounded and rolled.

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 1

Filters