Lesson Four Lesson Four Evaluation LESSON FOUR: Viennoiserie and Breakfast Pastry with Jeff Becnel of La Petite Lesson Four: Viennoiserie and Breakfast Pastry with Jeff Becnel of La Petite Name * Name First First Last Last Email * Date * Title * Organization * 1. Chef Jeff advises not to let croissant dough proof above what temperature in order to showcase the layers after shaping? * 68℉ 72℉ 80℉ 90℉ 2. What happens when croissants are underproofed? * It will collapse It will spread It will get large air bubbles It will not get dark enough 3. What mini kitchen utensil did Chef Jeff commandeer from his daughter to use in the kitchen? * A whisk A spatula A rolling pin An offset spatula 4. What format of Washington red raspberries were used to make the Washington Red Raspberry glaze? * Block IQF IQF Broken Pieces Puree, with seeds Puree, Sieved 5. How long does Chef Jeff allow laminated dough to rest between turns? * 5 minutes 10 minutes 15 minutes 20 minutes If you are human, leave this field blank. Submit
