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

Spun sugar is hygroscopic and will absorb moisture from the air; storing it in an airtight container in a cool, dry environment keeps it crisp.

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

Glazing bread involves brushing the surface with egg wash, milk, or other liquids to promote browning and add a shiny or soft finish to the crust.

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

Mirror glaze combines gelatin (for setting) with glucose or corn syrup (for shine and flexibility), producing the highly reflective surface characteristic of modern entremet cakes.

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

A petal tip (e.g., #101 or #104) is held with the wide end down; rotating the tip while applying pressure creates curved, lifelike flower petals.

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

Apricot glaze (nappage) is brushed over fruit tarts to create a professional glossy sheen and form a barrier that slows browning and drying of the fruit.

(CB) Certified Baker Practice Test

(CB) Certified Baker Practice Test

CB CB Baker Decorating & Finishing Techniques 3