CB CB Baker Bread & Pastry Production 3

Question 1

What is the role of an autolyse in bread baking?

Accepted Answer

Flour and water are mixed and rested before adding yeast, improving gluten development

Answer

Autolyse is a rest period for a flour-and-water mixture before yeast and salt are added, which hydrates the flour and begins gluten formation with less mechanical mixing.

Question 2

Which type of pastry dough is used for making pie crusts using the 'rubbing-in' or 'shortening' method?

Accepted Answer

Shortcrust pastry

Answer

Shortcrust pastry is made by rubbing cold fat into flour until it resembles breadcrumbs, producing a crumbly, tender crust suitable for pies and tarts.

Question 3

What is over-proofing and how does it affect bread?

Accepted Answer

Dough ferments too long, weakening gluten so the loaf collapses during baking

Answer

Over-proofing occurs when dough ferments beyond its peak, causing the gluten network to weaken, so the loaf cannot support itself and collapses or produces a poor oven spring.

Question 4

In cake production, what is the 'creaming method'?

Accepted Answer

Beating fat and sugar together until light and fluffy before adding eggs and flour

Answer

The creaming method beats fat and sugar together to incorporate air, which leavens the cake and produces a light, tender crumb.

Question 5

What is the purpose of using a preferment such as poolish or biga in bread baking?

Accepted Answer

To develop deeper flavor, improve shelf life, and enhance dough extensibility

Answer

Preferments like poolish or biga ferment for several hours before being added to the main dough, creating complex flavors, improving crumb structure, and extending shelf life.

(CB) Certified Baker Practice Test

(CB) Certified Baker Practice Test

CB CB Baker Bread & Pastry Production 3