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Baking and Pastry Arts Flashcards

7 cards from real CMC practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.

Read the first 7 Baking and Pastry Arts flashcards as text

  1. What role does invert sugar play when used in ganache or chocolate confections?

    Answer: It retards crystallization and extends shelf life by retaining moisture

    Invert sugar is hygroscopic and interferes with sucrose crystal formation, keeping confections soft and moist longer.

  2. In pâte à choux, what causes the pastry to puff and form a hollow interior?

    Answer: Steam generated from the high water content of the dough

    The large amount of water in choux dough converts to steam in the hot oven, inflating the pastry and creating a hollow center.

  3. What is the Maillard reaction and why is it important in baking?

    Answer: A chemical reaction between amino acids and reducing sugars that creates browning and complex flavors

    The Maillard reaction between amino acids and reducing sugars at elevated temperatures produces the brown crust color and hundreds of flavor compounds in baked goods.

  4. Which type of meringue is considered the most stable and is often used for buttercream and dessert bases?

    Answer: Italian meringue

    Italian meringue is made by streaming hot sugar syrup (cooked to 244–248°F) into whipping egg whites, fully cooking them and producing a very stable foam.

  5. A pastry chef wants to produce a perfectly smooth crème brûlée. What internal temperature should the custard reach before removing it from the oven?

    Answer: 160–170°F (71–77°C)

    Crème brûlée is done when it reaches 160–170°F; the custard should still jiggle slightly in the center, indicating proper set without curdling.

  6. What technique is used to prevent a 'skin' from forming on pastry cream during cooling?

    Answer: Pressing plastic wrap directly onto the surface

    Pressing plastic wrap directly against the surface of pastry cream blocks air exposure, preventing the proteins and starches from forming a dry film.

  7. In laminated doughs, what is a 'turn' (or 'fold') and how many are typically given to classic croissant dough?

    Answer: A letter or book fold that multiplies butter layers; typically 3 letter folds or equivalent giving 27 layers

    Each letter fold triplicates the layers; three letter folds produce 27 butter layers in classic croissant dough (3³).