Laminated Doughs
Authored by Michael Hadobas
Life Skills
9th - 12th Grade
Used 23+ times
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24 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which of the following is not an example of a laminated dough?
Croissant
Danish
Puff Pastry
Scones
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which of the following laminated doughs did we not make in class?
Danish Dough
Croissant Dough
Kougin Amann Dough
Puff Pastry Dough
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
How is the dough divided for a single book fold?
In sixths
In thirds
In quarters
In half
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
How is the dough divided for a double book fold?
In sixths
In thirds
In quarters
In half
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What type of fat is best for laminated doughs?
Butter
Oil
Shortening
Margarine
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Approximately what temperature should the butter be when locking in to the detrempe?
32F
40F
50F
60F
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
How many layers of dough should a properly made croissant have?
31
61
81
101
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