CCA CCA Baking & Pastry Techniques 1

Question 1

What is the primary function of gluten in bread dough?

Accepted Answer

To create structure and trap gas bubbles

Answer

To provide sweetness

Answer

To add color to the crust

Answer

To prevent fermentation

Question 2

Which leavening agent produces carbon dioxide through a chemical reaction with an acid?

Accepted Answer

Baking soda

Answer

Active dry yeast

Answer

Cream of tartar

Answer

Instant yeast

Question 3

What is the correct technique for folding egg whites into a batter?

Accepted Answer

Use a rubber spatula in slow, sweeping motions

Answer

Stir rapidly in circles

Answer

Beat vigorously with a whisk

Answer

Use an electric mixer on high speed

Question 4

At what internal temperature is a properly baked cheesecake considered done?

Accepted Answer

150–155°F (65–68°C)

Answer

145°F (63°C)

Answer

160°F (71°C)

Answer

170°F (77°C)

Question 5

What does 'tempering' chocolate mean?

Accepted Answer

Heating and cooling chocolate to stabilize its crystal structure

Answer

Melting chocolate with cream

Answer

Cooling chocolate rapidly in ice water

Answer

Adding sugar to bitter chocolate

Question 6

What is the purpose of blind baking a pie crust?

Accepted Answer

To pre-bake the crust before adding a wet filling

Answer

To add flavor to the pastry

Answer

To seal the edges of a double-crust pie

Answer

To test the temperature of the oven