ACF Baking and Pastry Fundamentals 2

Question 1

What is the primary function of eggs in a chiffon cake batter?

Accepted Answer

Provide structure, leavening, and emulsification

Answer

Add color only

Answer

Prevent gluten formation

Answer

Reduce sweetness

Question 2

Which type of flour produces the most tender pie crust?

Accepted Answer

Pastry flour

Answer

Bread flour

Answer

All-purpose flour

Answer

Semolina flour

Question 3

What technique is used to create flaky layers in croissants?

Accepted Answer

Lamination

Answer

Creaming

Answer

Tempering

Answer

Scalding

Question 4

At what internal temperature is a properly baked custard considered set?

Accepted Answer

170°F (77°C)

Answer

160°F (71°C)

Answer

180°F (82°C)

Answer

155°F (68°C)

Question 5

Which fat produces the most flavorful and flaky croissant?

Accepted Answer

Butter

Answer

Vegetable shortening

Answer

Margarine

Answer

Lard

Question 6

What is the purpose of 'docking' a pie shell before blind baking?

Accepted Answer

Allow steam to escape and prevent puffing

Answer

Add flavor

Answer

Prevent the dough from shrinking on the sides

Answer

Create a decorative pattern

Question 7

Which mixing method is used for traditional pound cake?

Accepted Answer

Creaming method

Answer

Biscuit method

Answer

Muffin method

Answer

Chiffon method