Lamination Final Quiz

The word "blitz" in blitz puff pastry means that this type of pastry _______________.

• is identical to classic puff pastry

• rises higher than other puff pastries

• is extra flaky

• can be made quickly and easily

If

you were comparing a sample of baked blitz puff pastry with a sample of

baked classic puff pastry, the blitz puff pastry would

____________________.

• have a finer texture

• have a lower volume than classic puff pastry

• have more layers than classic puff pastry

• be identical to classic puff pastry

Reversed or inverted puff pastry gets its name from the fact that _________________________.

• the fat encloses the dough, rather than the dough enclosing the fat

• this dough puffs from the outside in, rather than from the inside out

• this dough is allowed to rise after it is baked

• the dough encloses the fat, rather than the fat enclosing the dough

Which of the following statements about puff pastry products is correct?

• Bake puff pastry immediately after it has been cut and shaped.

• Bake the products at 300°F to 350°F.

• Ensure that the edges are completely sealed with egg wash

• None of the choices are correct.

The primary leavening agent in puff pastry is ___________.

• Yeast

• Baking Powder

• Baking Soda

• Steam

Which of the following ingredients in puff pastry dough will promotes extensibility and helps to reduce oxidation in the dough?

• Lemon Juice

• Water

• Salt

• Oil

What would the most likely reason be for a puff pastry product to have an irregular and warped shape before baking?

• Dough was not given enough folds during lamination.

• Dough was not fully relaxed before cutting out shapes.

• Dough is rolled out too thick before cutting.

• Too many folds were given to the dough during lamination.

High protein flour is ideal for making Puff Pastry

• True

• False

Water, milk and eggs are appropriate to use for hydration in Puff Pastry

• True

• False

A book fold creates more layers than a letter fold.

• True

• False