Sample interview questions: Can you describe your experience working with different types of pastry dough shaping and cutting techniques?
Sample answer:
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Laminated Dough:
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Worked with laminated doughs such as puff pastry, croissant dough, and Danish dough.
- Demonstrated proficiency in the laminating process, including rolling, folding, and chilling the dough to create distinct layers.
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Created various pastries using laminated dough, such as croissants, danishes, and mille-feuille.
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Rolled Dough:
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Experience working with rolled doughs like pie crust, shortcrust pastry, and puff pastry.
- Skilled in rolling the dough to the desired thickness and shape, ensuring even thickness and smooth edges.
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Created various pastries using rolled dough, including pies, tarts, quiches, and cookies.
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Choux Pastry:
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Worked with choux pastry, a light and airy dough used for éclairs, profiteroles, and churros.
- Demonstrated expertise in piping the choux pastry into various shapes and sizes.
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Created a range of choux pastry-based pastries with different fillings and toppings.
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Yeast Dough: Read full answer