CCA Baking & Pastry Techniques Flashcards
6 cards from real CCA practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.
Read the first 6 CCA Baking & Pastry Techniques flashcards as text
Which fat produces the flakiest texture in pie dough?
Answer: Shortening or lard
Shortening and lard contain little to no water, creating distinct flaky layers by coating flour without forming gluten.
What is the Maillard reaction in baking?
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.
What is the function of cream of tartar when whipping egg whites?
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.
In pastry, what does 'laminated dough' refer to?
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.
What is the ideal water temperature for activating active dry yeast?
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.
What is the purpose of adding salt to a bread dough recipe?
Answer: To strengthen gluten and control fermentation
Salt tightens the gluten network, improves dough structure, and slows yeast fermentation for better flavor development.