Sample interview questions: Can you explain your knowledge of different types of pastry dough rolling techniques?
Sample answer:
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Basic Rolling: Extend the dough with a rolling pin into desired shape and thickness, maintaining even pressure and smooth motion.
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Laminating: Fold and roll dough with alternating layers of butter to create flaky layers in pastries like croissants and puff pastries.
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Sheeting: Roll out dough to a uniform thickness, creating an even surface for molding.
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Folding: Fold dough into various shapes and sizes to incorporate ingredients, create layers, or enclose fillings.
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Coiling: Roll dough into a cylinder, then coil it tightly into a spiral shape. This technique is used for creating Danish pastries.
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Twisting: Roll dough into a rope, then t… Read full answer