Croissant and Puff Pastry
What shape is the croissant made into?
A crescent.
What is the living organism in yeast called?
A biological leavener.
Where does the chocolate come from?
The cacao tree.
What is laminated dough made of?
Layers of dough and fat.
What type of dough mixes all ingredients in one step?
Straight dough.
What does bread flour do for puff pastries?
Helps it keep its shape.
What is the purpose of proofing the dough?
To rise the dough.
What is the edible part of the cacao bean called?
The cacao nib.
What is the dough leavened with?
Yeast and steam.
What type of bread is considered "rustic" and is made by hand using traditional methods?
Artisan bread.
Why are puff pastries folded?
To create layers of dough and fat, making it flaky.
What is used to "feed" yeast?
Flour and water.
What is the name of the fat that is present in cacao nibs?
Cocoa butter.
How many options for RIF are there?
4
What type of dough is made with little to no sugar or fat?
Lean yeast dough.
What does RIF stand for?
Rub in fat.
What are the proper conditions needed for yeast?
A warm, and humid environment.
What is chocolate liquor made up of?
Cocoa solids and cocoa butter.
What are the two kinds of folds?
3-fold and 4-fold.
What type of dough has a higher amount of fat, sugar, and occasionally, egg?
Rich yeast dough.
How many folds are typically made in the dough?
3 or 4 folds.
What are the three main forms of yeast, used in baking?
Compressed, dry active, and instant dry.
What is the name for the process of heating and cooling the chocolate?
Tempering.
What is the name for the "rolling and folding" step?
What is the purpose of pre-ferments?
They allow fermentation to get a head start?