CCA CCA Baking & Pastry Fundamentals 2

Question 1

What is the primary difference between puff pastry and croissant dough?

Accepted Answer

Croissant dough contains yeast (is a laminated yeast dough); puff pastry relies solely on steam for leavening

Answer

Puff pastry uses yeast; croissant dough does not

Answer

Puff pastry is richer than croissant dough

Answer

They are made using the same technique

Question 2

What is tempering chocolate?

Accepted Answer

Melting and cooling chocolate to specific temperatures to stabilize cocoa butter crystals for a glossy, snapping finish

Answer

Adding cream to melted chocolate

Answer

Mixing chocolate with tempered eggs

Answer

Storing chocolate at room temperature

Question 3

Which fat produces the flakiest pie crust?

Accepted Answer

Lard

Answer

Olive oil

Answer

Butter

Answer

Shortening

Question 4

What is the difference between a soft peak and a stiff peak when whipping cream or egg whites?

Accepted Answer

Soft peaks fold over when the whisk is lifted; stiff peaks stand straight up and hold their shape

Answer

Soft peaks are used for savory dishes; stiff peaks for sweet

Answer

There is no practical difference

Answer

Stiff peaks are grainy; soft peaks are smooth

Question 5

What is the purpose of 'folding' in pastry techniques?

Accepted Answer

To gently incorporate a lighter, airy mixture into a denser one without losing volume

Answer

To deflate batter for a denser texture

Answer

To cool down a hot mixture quickly

Answer

To combine fat and flour for pie dough

Question 6

What leavening mechanism is responsible for the rise in cream puffs (choux pastry)?

Accepted Answer

Steam from the high water content of the dough

Answer

Yeast fermentation

Answer

Chemical leaveners (baking powder)

Answer

Whipped egg whites