ACF Baking and Pastry Fundamentals 3 — Questions and Answers
Question 1: What causes a soufflé to rise in the oven?
- Chemical leavening from baking powder
- Expansion of air trapped in beaten egg whites (Correct answer)
- Yeast fermentation
- Steam from added water
Correct answer: Expansion of air trapped in beaten egg whites
A soufflé rises because the air beaten into egg whites expands when heated, causing the batter to puff dramatically in the oven.
Question 2: What is the Maillard reaction in baking?
- Caramelization of sugars alone
- A browning reaction between amino acids and reducing sugars producing flavor compounds (Correct answer)
- Gluten bond formation under heat
- Starch gelatinization during baking
Correct answer: A browning reaction between amino acids and reducing sugars producing flavor compounds
The Maillard reaction is a chemical reaction between amino acids and reducing sugars that creates the brown color and complex flavors on baked goods.
Question 3: Which leavening agent is used in angel food cake?
- Baking soda
- Baking powder
- Yeast
- Beaten egg whites (Correct answer)
Correct answer: Beaten egg whites
Angel food cake is leavened entirely by air whipped into egg whites; no chemical or biological leavener is used.
Question 4: What is the function of cream of tartar when beating egg whites?
- Adds sweetness
- Stabilizes the foam and lowers pH (Correct answer)
- Increases volume
- Adds flavor
Correct answer: Stabilizes the foam and lowers pH
Cream of tartar (tartaric acid) lowers pH, which stabilizes the egg white foam and prevents overbeating and collapse.
Question 5: What is the key difference between a tart and a pie in pastry terminology?
- Tarts always have a top crust; pies do not
- Tarts use a removable-bottom pan and have straight sides; pies use sloped-side pans (Correct answer)
- Pies are always sweet; tarts can be savory
- Tarts are baked at higher temperatures than pies
Correct answer: Tarts use a removable-bottom pan and have straight sides; pies use sloped-side pans
Tarts are baked in straight-sided, removable-bottom molds and are typically unmolded before serving, while pies are baked in sloped-sided pans and served from the dish.
Question 6: What happens to gluten when bread dough is over-proofed?
- Gluten strengthens and the crust thickens
- The gluten network weakens and the dough collapses (Correct answer)
- Gluten creates more elasticity and spring
- Gluten absorbs more water and the dough firms up
Correct answer: The gluten network weakens and the dough collapses
Over-proofing exhausts the yeast, produces excessive gas that weakens and over-stretches the gluten network, causing the dough to collapse during baking.
Question 7: Which sugar is most hygroscopic and helps keep baked goods moist longer?
- Granulated sugar
- Powdered sugar
- Brown sugar (Correct answer)
- Turbinado sugar
Correct answer: Brown sugar
Brown sugar contains molasses, which is highly hygroscopic and attracts moisture from the environment, keeping baked goods soft longer.
ACF Baking and Pastry Fundamentals 3
What causes a soufflé to rise in the oven?