CCA CCA Baking & Pastry Techniques 2 — Questions and Answers
Question 1: Which fat produces the flakiest texture in pie dough?
- Olive oil
- Butter only
- Shortening or lard (Correct answer)
- Margarine
Correct answer: Shortening or lard
Shortening and lard contain little to no water, creating distinct flaky layers by coating flour without forming gluten.
Question 2: What is the Maillard reaction in baking?
- Caramelization of sugars alone
- A browning reaction between amino acids and reducing sugars (Correct answer)
- The fermentation of yeast
- The gelatinization of starches
Correct answer: A browning reaction between amino acids and reducing sugars
The Maillard reaction occurs when amino acids and reducing sugars react under heat, producing browned color and complex flavors in baked goods.
Question 3: What is the function of cream of tartar when whipping egg whites?
- It adds sweetness
- It stabilizes the foam and prevents overbeating (Correct answer)
- It speeds up the whipping process
- It adds a lemon flavor
Correct answer: It stabilizes the foam and prevents overbeating
Cream of tartar lowers the pH of egg whites, which stabilizes the protein foam and allows for greater volume.
Question 4: In pastry, what does 'laminated dough' refer to?
- Dough coated with egg wash
- Dough layered with fat through repeated folding (Correct answer)
- Dough that is chilled before baking
- Dough mixed with herbs
Correct answer: Dough layered with fat through repeated folding
Laminated dough is created by repeatedly folding fat into dough, building hundreds of thin layers as in croissants and puff pastry.
Question 5: What is the ideal water temperature for activating active dry yeast?
- 32–40°F (0–4°C)
- 60–70°F (15–21°C)
- 105–115°F (40–46°C) (Correct answer)
- 140–160°F (60–71°C)
Correct answer: 105–115°F (40–46°C)
Water at 105–115°F activates dry yeast without killing it; temperatures above 140°F will destroy the yeast cells.
Question 6: What is the purpose of adding salt to a bread dough recipe?
- To accelerate yeast activity
- To replace sugar
- To strengthen gluten and control fermentation (Correct answer)
- To add moisture to the dough
Correct answer: To strengthen gluten and control fermentation
Salt tightens the gluten network, improves dough structure, and slows yeast fermentation for better flavor development.
CCA CCA Baking & Pastry Techniques 2
Which fat produces the flakiest texture in pie dough?