What is another name for laminated dough?

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Prepare for the NOCTI Baking Test with our comprehensive quiz! Study with flashcards and multiple choice questions. Each question comes with hints and explanations. Ready yourself for success!

Multiple Choice

What is another name for laminated dough?

Explanation:
Laminated dough is dough built by layering fat between sheets of dough through repeated rolling and folding, creating many thin sheets that puff up as they bake. The term Roll-in refers to this technique of rolling fat into the dough to form those layers, so it names the dough type by the method used. Puff pastry is the finished laminated product, but the question asks for another name tied to the dough’s technique, not just the product. Brioche is an enriched bread dough, and shortcrust is a non-laminated crust. So the best match is Roll-in.

Laminated dough is dough built by layering fat between sheets of dough through repeated rolling and folding, creating many thin sheets that puff up as they bake. The term Roll-in refers to this technique of rolling fat into the dough to form those layers, so it names the dough type by the method used. Puff pastry is the finished laminated product, but the question asks for another name tied to the dough’s technique, not just the product. Brioche is an enriched bread dough, and shortcrust is a non-laminated crust. So the best match is Roll-in.

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