CCA CCA Baking & Pastry Fundamentals

Question 1

What role does gluten play in bread dough?

Accepted Answer

It forms a network that traps gas and gives bread its structure and chew

Answer

It provides sweetness

Answer

It acts as a leavening agent

Answer

It prevents staling

Question 2

What is the difference between baking powder and baking soda?

Accepted Answer

Baking soda is pure sodium bicarbonate and requires an acid; baking powder contains both sodium bicarbonate and cream of tartar

Answer

Baking powder is stronger than baking soda

Answer

They are interchangeable in all recipes

Answer

Baking soda is used for cakes; baking powder is used for cookies

Question 3

What is the purpose of 'blind baking' a pie crust?

Accepted Answer

Pre-baking the crust before adding a filling to prevent a soggy bottom

Answer

Baking the crust without seeing the oven temperature

Answer

Baking the crust in a water bath

Answer

Freezing the crust before baking

Question 4

Which of the following best describes the creaming method in cake making?

Accepted Answer

Beating fat and sugar together until light and fluffy before adding other ingredients

Answer

Folding cream into flour until just combined

Answer

Whisking eggs and sugar over a double boiler

Answer

Combining all ingredients at once in a stand mixer

Question 5

What is the function of eggs in baked goods?

Accepted Answer

Structure, leavening, moisture, richness, and emulsification

Answer

Only flavor and color

Answer

Solely as a leavening agent

Answer

Only to add moisture

Question 6

What is the Maillard reaction in baking?

Accepted Answer

A chemical reaction between amino acids and reducing sugars that creates browning and complex flavors

Answer

The caramelization of sugars at high temperatures

Answer

The gelatinization of starch during baking

Answer

The coagulation of egg proteins when heated