Pastry Doughs

Card Set Information

Author:
racelthegreat
ID:
297614
Filename:
Pastry Doughs
Updated:
2015-03-04 22:50:29
Tags:
CS
Folders:

Description:
Exam
Show Answers:

Home > Flashcards > Print Preview

The flashcards below were created by user racelthegreat on FreezingBlue Flashcards. What would you like to do?


  1. what are the two basic types of sweet dough?
    regular sweet dough and danish pastry
  2. what type of method do you use to mix both types of sweet doughs?
    straight dough method
  3. when sweet dough is done being mixed at what temperature should it reach?
    78-82 degrees
  4. regular sweet dough should be allowed to ferment for how long?
    it is given normal fermentation until full rise
  5. danish pastry dough should be allowed to ferment for how long?
    dough does not ferment but it is retarded
  6. what ideal temperature to retard danish sweet dough and for how long?
    35-40 degrees for 24 hours
  7. when retarding danish sweet dough the exterior of the dough form a crust and dry out but the best relative humidity to stop this is
    85%
  8. this method allows the production of larger quantities of sweet rolls
    retarded method
  9. characteristic of a correct proofing for danish pasty?
    flaky and buttery
  10. this pastry dough is referred to as the pastry of a thousand leaves
    puff pastry dough
  11. after puff pastry is made-up product should be placed into refrigeration or cool room for how long?
    30 minutes
  12. baking temperature for puff pastry in standard oven?
    400-430 degrees
  13. what are the three basic types of pie crust?
    mealy, medium flaky, and long flaky
  14. what type of flour is normally used in pie crust formulas?
    hard wheat bread flour
  15. when done mixing pie crust dough, roll pieces of the dough intro _inch thick cylinders.
    3inch thick cylinders
  16. after shaping pie dough into cylinders how long is the rest period to increase its stretching properties
    at least 4 hours or more
  17. dividing pie crust should be how much to suit a 9in. pie plate for the top piece and bottom piece?
    top: 7oz bottom 8oz
  18. pie crust should be rolled into a circle about _in larger than the size needed.
    1-2in bigger than pie plate
  19. how thick should pie crust be rolled?
    1/8in thick
  20. another term called for a single crust pie?
    open-face pie
  21. pie crust wash can be
    water, milk, melted butter, egg washes or other washes
  22. Lattice-top crust is made of
    1/2- 3/4in strips of pie dough creating patterns that is placed on top of pies
  23. novelty pie crust can be made of
    graham crackers, vanilla cookies, ginger snaps or other cake or cookie crumble
  24. novelty pie crust are for what type of fillings?
    cream-type fillings
  25. turnover pie dougs are rolled into rectangular sheets then cut into _in squares.
    6in squares
  26. when making turnovers what is brushed to seal it to insure a tight seal.
    egg wash or water
  27. turnover filling should be _oz and placed in the center of the square dough
    2oz fillings
  28. what should you do to turnovers to allow the steam from the filling to escape during cooking process?
    cut small holes/vents to allow it escape
  29. unbaked pie dough will be kept in the refrigerator, tightly wrapped for about _days. it may be frozen for how long?
    4 days. 3 months if tightly wrapped and sealed
  30. cookies are often referred to as small...
    sweet cake items
  31. what is the primary difference between cakes and cookies?
    the amount of moisture in the mixture
  32. cookie doughs are classified according to the method by which they are mixed as
    stiff dough, soft dough, and refrigerator dough
  33. stiff dough contain less
    liquid, eggs and flour
  34. stiff cookies are often referred to as
    sliced or rolled cookies
  35. soft dough batter has a high content of what?
    high moisture content and greater percentage of eggs to build structure
  36. soft dough is referred to as
    drop cookies
  37. this dough is mixed in the same manner as other doughs except the dough is very stiff resulting a very brittle cookie
    refrigerator dough
  38. what is the next step after making the refrigerator dough?
    dough is then formed into rolls, wrapped and placed in the fridge to be cut into cookies as needed.
  39. what types of method is used to make cookie dough to achieve proper quality cookie?
    conventional or creaming method
  40. when mixing cookie dough the ingredients should be approximately be in the range of what temperature?
    65-70 degrees
  41. baking cookies should be in the range of what temperature?
    385-400 degrees

What would you like to do?

Home > Flashcards > Print Preview