Baking and Pastry Arts Flashcards

What is the primary function of cream of tartar when added to egg whites during whipping?

Answer: It stabilizes the foam and lowers pH

Cream of tartar lowers the pH of egg whites, which stabilizes the foam structure and prevents overbeating.

In croissant production, the butter block used for lamination should be at what consistency?

Answer: Pliable but not greasy, around 59–63°F (15–17°C)

Butter for lamination must be pliable enough to roll without breaking but cold enough not to melt into the dough.

Which sugar concentration stage corresponds to 'soft ball' when making confections?

Answer: 234–240°F (112–115°C)

The soft ball stage occurs at 234–240°F, where syrup forms a soft, pliable ball when dropped in cold water.

What distinguishes a Génoise sponge from a classic American butter cake in terms of mixing method?

Answer: Génoise aerates whole eggs with sugar over heat before folding in flour

Génoise is a foam cake made by whipping whole eggs and sugar together (often over a bain-marie) then folding in flour and clarified butter.

A pastry chef notices that a baked tart shell has shrunk significantly during blind baking. What is the most likely cause?

Answer: Insufficient resting time allowing gluten to relax before baking

Skipping or shortening the resting/chilling period leaves gluten tense, causing the shell to contract as it bakes.

Which type of chocolate contains the highest percentage of cocoa solids with no added milk solids?

Answer: Dark (bittersweet) chocolate

Dark or bittersweet chocolate contains cocoa solids and cocoa butter but no milk solids, giving it the highest cocoa content.

What is the purpose of 'bench proofing' (intermediate proof) in yeast bread production?

Answer: To allow the dough to relax after division so it is easier to shape

Bench proofing rests divided dough pieces so gluten relaxes, making the dough extensible and easier to shape without tearing.