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 the primary function of gluten in bread dough?
Answer: To create structure and trap gas bubbles
Gluten forms an elastic network that traps carbon dioxide produced by yeast, giving bread its structure and rise.
Which leavening agent produces carbon dioxide through a chemical reaction with an acid?
Answer: Baking soda
Baking soda (sodium bicarbonate) reacts with an acidic ingredient to release carbon dioxide, leavening baked goods.
What is the correct technique for folding egg whites into a batter?
Answer: Use a rubber spatula in slow, sweeping motions
Folding with a rubber spatula in gentle sweeping motions preserves the air incorporated into the egg whites.
At what internal temperature is a properly baked cheesecake considered done?
Answer: 150–155°F (65–68°C)
A cheesecake is done when the center reaches 150–155°F, ensuring a creamy set texture without overcooking.
What does 'tempering' chocolate mean?
Answer: Heating and cooling chocolate to stabilize its crystal structure
Tempering involves carefully heating and cooling chocolate to form stable cocoa butter crystals, giving it a glossy finish and snap.
What is the purpose of blind baking a pie crust?
Answer: To pre-bake the crust before adding a wet filling
Blind baking pre-bakes the crust to prevent sogginess when it will hold a custard or other wet filling.