Puff Pastry Theory Class

is mostly butter with a little flour worked in, what is me?

• tourage

• paton

• butter package

• dough package

I can also be referred to as rough puff pastry, what am I?

• the scotch or blitz method

• the english method

• the french method

• the inverted method

the position of butter package is outside and the position of dough package is inside, what is me?

• The scotch of blitz method

• The French method

• The English method

• The inverted / reverse method

Which of the following feature is for the French Method?

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Which of the following feature is for rough puff pastry?

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Which of the following is NOT the ingredients for making puff pastry?

• flour

• egg

• butter

• water

Which of the following ingredients will give a greater (additional) elasticity to the gluten?

• baking powder

• sugar

• lemon juice or vinegar

• baking soda

Which of the following is belong to Half Turn for laminating technique in making puff pastry?

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------------------------- is where you fold both sides in, then bring the two doubles sides together.

• The english method

• Book turn

• Half turn

• The inverted method

How does Puff Pastry get its layers from?

• Laminating repeatedly dough and butter package

• Laminating repeatedly milk and egg package

• Laminating repeatedly salt and sugar package

• Laminating repeatedly as many as you want