ACF Baking and Pastry Fundamentals 3

Question 1

What causes a soufflé to rise in the oven?

Accepted Answer

Expansion of air trapped in beaten egg whites

Answer

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?

Accepted Answer

A browning reaction between amino acids and reducing sugars producing flavor compounds

Answer

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?

Accepted Answer

Beaten egg whites

Answer

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?

Accepted Answer

Stabilizes the foam and lowers pH

Answer

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?

Accepted Answer

Tarts use a removable-bottom pan and have straight sides; pies use sloped-side pans

Answer

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.

(ACF) American Culinary Federation Certification Practice Test

(ACF) American Culinary Federation Certification Practice Test

ACF Baking and Pastry Fundamentals 3