CB CB Baker Bread & Pastry Production 2

Question 1

In pastry production, what does 'blind baking' refer to?

Accepted Answer

Baking a pastry shell without filling, using weights to prevent puffing

Answer

Blind baking means pre-baking a pastry shell without its filling, using pie weights or dried beans to keep the crust flat and prevent it from puffing.

Question 2

What is the function of cream of tartar when whipping egg whites for meringue?

Accepted Answer

It stabilizes the foam by lowering pH and strengthening the protein network

Answer

Cream of tartar is an acid that lowers the pH of egg whites, which stabilizes the protein network and produces a firmer, more stable meringue foam.

Question 3

What distinguishes choux pastry from other pastry doughs?

Accepted Answer

It is cooked on the stovetop before baking, using steam to create a hollow interior

Answer

Choux pastry is unique because the dough is cooked on the stovetop first, and when baked, steam creates a hollow interior used for eclairs and cream puffs.

Question 4

Which mixing method is used for muffins to avoid over-development of gluten?

Accepted Answer

The muffin method: mixing wet and dry ingredients separately then combining briefly

Answer

The muffin method keeps mixing minimal by combining wet and dry ingredients just until barely combined, which limits gluten development and produces a tender crumb.

Question 5

What is the correct way to test whether a cake is fully baked?

Accepted Answer

Insert a toothpick or skewer into the center — it should come out clean

Answer

A toothpick or skewer inserted into the center of a cake that comes out clean (or with a few dry crumbs) indicates the cake is fully baked.

(CB) Certified Baker Practice Test

(CB) Certified Baker Practice Test

CB CB Baker Bread & Pastry Production 2