Culinary Precision Exam Practice

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What is the benefit of using cold butter in pastry dough?

It helps create a chewy texture when baked

It enhances the sweetness of the dough

It helps create a flaky texture when baked

Using cold butter in pastry dough is crucial for achieving a flaky texture in the finished product. When cold butter is incorporated into the flour, it remains in small, solid pieces rather than fully melting into the mixture. As the dough is handled and rolled out, these small chunks of butter create layers. During baking, the water in the butter turns to steam, causing the layers to puff up and separate, resulting in a light and flaky texture. This technique is particularly important in pastries like croissants and pie crusts, where the desired outcome is a tender, flaky product that is achieved through this meticulous layering process.

The other choices do not accurately represent the function of cold butter in pastry dough. While some may improve texture or leavening, the specific benefit of cold butter is to ensure flakiness, which is essential for many types of pastry.

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It makes the dough rise more effectively

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