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Final Study Guide (Laminated doughs (3 x 3 fold (Roll dough 3 times its…
Final Study Guide
Laminated doughs
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Croissant
A croissant is a buttery, flaky, viennoiserie pastry named for its well-known crescent shape. Croissants and other viennoiserie are made of a layered yeast-leavened dough.
Danish
A Danish pastry or just Danish is a multilayered, laminated sweet pastry in the viennoiserie tradition. The concept was brought to Denmark by Austrian bakers and has since developed into a Danish specialty
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Puff Pastry
Puff pastry, also known as pâte feuilletée, is a flaky light pastry containing several layers of butter which is in solid state at 20 °C. In raw form, puff pastry is a laminated dough
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Turnovers 
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Pie Unit
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Mealy
Texture more resembles cornmeal rather than Flaky,
Unbaked Pies
Pies where the dough is blind baked and filled with pre cooked filling, usally custards and cream fillings.
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Cooked Juice
A method for making pie fillings in which the fruit juices are cooked, thickened, and mixed with the fruit.
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3,2,1 Ratio
Ratio of pie dough - 3 flour, 2 fat, 1 liguid
Lattice
Topping for pie, usually decorative, made from pie dough and serves to contain the filling.
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Pate Brisee
Shortcrust pastry is a type of pastry often used for the base of a tart, quiche or pie.
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Cookie Unit
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Drop Cookies
Soft, moist dough, dropped from a portion scoop
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Sponge Method
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Combine liquid, yeast and part of flour, mix into a thick batter or soft dough, let sit and ferment until doubled in bulk.
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Yeast Bread
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Scoring
To create air vents, to let out gases from bread
Ingredients
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Leavening Agents
Used to rise dough , Yeast, Baking soda, baking powder.
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Vinegar
Acid, tenderizes gluten strands
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Quick Bread
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Muffin Method
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Used for muffins, waffles, pancakes, and some coffee cakes and breads
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Soft
Short cakes, Biscuits, Scones
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