CCA CCA Baking & Pastry Techniques 2

Question 1

Which fat produces the flakiest texture in pie dough?

Accepted Answer

Shortening or lard

Answer

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?

Accepted Answer

A browning reaction between amino acids and reducing sugars

Answer

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?

Accepted Answer

It stabilizes the foam and prevents overbeating

Answer

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?

Accepted Answer

Dough layered with fat through repeated folding

Answer

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?

Accepted Answer

105–115°F (40–46°C)

Answer

Water at 105–115°F activates dry yeast without killing it; temperatures above 140°F will destroy the yeast cells.

(CCA) Certified Chef Associate Practice Test