CAB CAB Artisan Baker Baking Science & Nutrition 2

Question 1

What does baker's percentage express?

Accepted Answer

The ratio of each ingredient relative to the total flour weight set at 100%

Answer

Baker's percentage expresses every ingredient as a percentage of total flour weight, making formulas easy to scale regardless of batch size.

Question 2

What happens to starch granules during the gelatinization phase of baking?

Accepted Answer

They absorb water, swell, and form a gel that sets the crumb structure

Answer

Between approximately 140–160°F, starch granules absorb water, swell, and gelatinize, which sets the crumb as the bread bakes.

Question 3

Which type of fat has the greatest shortening effect on gluten strands, producing a tender crumb?

Accepted Answer

Solid saturated fat (butter, lard, shortening)

Answer

Solid saturated fats coat gluten strands and physically interrupt the network, producing a shorter, more tender crumb structure.

Question 4

What is the significance of the 'windowpane test' in bread baking?

Accepted Answer

It confirms sufficient gluten development to stretch thin without tearing

Answer

The windowpane test confirms that gluten is fully developed when a small piece of dough can be stretched thin enough to be nearly translucent without tearing.

Question 5

Which sugar is the primary food source for baker's yeast (Saccharomyces cerevisiae)?

Accepted Answer

Sucrose broken down to glucose and fructose

Answer

Yeast secretes invertase to break sucrose into glucose and fructose, which are fermented to produce CO2 and ethanol.

(CAB) Certified Artisan Baker Practice Test

(CAB) Certified Artisan Baker Practice Test

CAB CAB Artisan Baker Baking Science & Nutrition 2