Sample interview questions: Can you explain your knowledge of different types of pastry dough fermentation methods?
Sample answer:
Lamination
- Involves repeatedly folding and rolling dough with layers of butter, creating flaky layers.
- Used in croissants, danishes, and puff pastry.
- Requires precise control of temperature and timing to achieve optimal flaky texture.
Yeast Fermentation
- Utilizes yeast as a leavening agent that produces carbon dioxide, causing the dough to rise.
- Requires careful dough making and proofing techniques to develop flavor and elasticity.
- Used in brioche, cinnamon rolls, and other yeast-based pastries.
Sourdough Fermentation
- Employs a natural yeast culture called a sourdough starter, which ferments the dough over a period of days or weeks.
- Imparts a tangy flavor and chewy texture.
- Used in sourdough bread, waffles, and pancakes.
Chemical Fermentation
- Utilizes chemical leavening agents such as baking powder or baking soda to produce carbon dioxide.
- Results in quick-rising, tender doughs.
- Used in cookies, biscuits, and muffins.
Choux Pastry
- Made from a mixture of flour, water, butter, and eggs.
- Steam generated… Read full answer