CB CB Baker Decorating & Finishing Techniques 3

Question 1

What is the best method to prevent a spun sugar decoration from becoming sticky after production?

Accepted Answer

Keep in an airtight container away from humidity

Answer

Store in the refrigerator with a damp cloth

Answer

Coat with powdered sugar immediately

Answer

Spray with water to seal the surface

Question 2

What does 'glazing' refer to in the context of finishing bread products?

Accepted Answer

Brushing the surface with an egg wash or other liquid before or after baking to add sheen and color

Answer

Applying a sugary coating after baking

Answer

Dusting with powdered sugar

Answer

Injecting filling into the loaf

Question 3

When creating a mirror glaze (glacage miroir), which ingredient gives it the reflective, glass-like surface?

Accepted Answer

Corn syrup and gelatin

Answer

Powdered sugar and butter

Answer

Heavy cream alone

Answer

Fondant dissolved in water

Question 4

Which piping technique is used to create realistic-looking flower petals on a cake?

Accepted Answer

Using a petal tip with the wide end of the tip touching the surface and rotating while squeezing

Answer

Using a round tip and piping circles

Answer

Using a star tip with constant pressure

Answer

Using a leaf tip dragged straight outward

Question 5

What is the purpose of brushing a finished tart or fruit tart with apricot glaze?

Accepted Answer

To give the fruit a shiny appearance and slow oxidation

Answer

To add tartness to the filling

Answer

To make the crust crispy

Answer

To sweeten the fruit before serving

Question 6

Which method is used to create a marbled effect in fondant or marzipan?

Accepted Answer

Partially kneading two colors together leaving visible streaks

Answer

Mixing two colors fully until uniform

Answer

Painting the surface after rolling

Answer

Using an airbrush on white fondant