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
What is a 'ganache' in pastry arts?
Answer: A mixture of chocolate and warm cream
Ganache is an emulsion of chocolate and warm cream used for truffles, glazes, and frosting.
What is the main difference between cake flour and all-purpose flour?
Answer: Cake flour is bleached and has less protein for a tender crumb
Cake flour has a lower protein content (6–8%) compared to all-purpose flour, resulting in a more tender and delicate crumb.
What technique is used to prevent a custard from curdling during cooking?
Answer: Tempering the eggs by slowly adding hot liquid
Tempering gradually raises the temperature of the eggs by whisking in small amounts of hot liquid, preventing them from scrambling.
What is 'proofing' in bread baking?
Answer: The final rise of shaped dough before baking
Proofing is the final fermentation stage after shaping, allowing the dough to rise before it goes into the oven.
What does it mean when a recipe instructs you to 'fold in' an ingredient?
Answer: Gently combine using a spatula to retain air
Folding uses gentle, sweeping strokes to incorporate an ingredient without deflating the air already in the mixture.
Which type of sugar is most commonly used to make Italian meringue?
Answer: Hot cooked sugar syrup
Italian meringue is made by streaming hot sugar syrup (cooked to soft-ball stage) into whipping egg whites, creating a stable, cooked meringue.