CMC Advanced Baking and Pastry 2

Question 1

When making pâte feuilletée (puff pastry), what is the purpose of the 'détrempe' stage?

Accepted Answer

To create the initial dough before lamination begins

Answer

To laminate fat between dough layers

Answer

To fold and turn the dough the final number of times

Answer

To chill the dough between folds

Question 2

In sugar work, what temperature must sugar reach to be classified as 'hard crack' stage?

Accepted Answer

300–310°F (149–154°C)

Answer

270–290°F (132–143°C)

Answer

320–338°F (160–170°C)

Answer

250–265°F (121–129°C)

Question 3

Which type of flour is most suitable for making croissants due to its moderate protein content and extensibility?

Accepted Answer

European-style T55 or T65 flour

Answer

High-gluten bread flour

Answer

Cake flour

Answer

Whole wheat flour

Question 4

What is the primary role of invert sugar (trimoline) in a pastry cream or ganache?

Accepted Answer

To extend shelf life by retaining moisture and preventing crystallization

Answer

To increase acidity and brighten flavor

Answer

To add color through caramelization

Answer

To strengthen gluten structure

Question 5

A pastry chef is making a mirror glaze (glacage miroir) and it appears too thick at 95°F (35°C). What is the most likely cause?

Accepted Answer

Insufficient water was incorporated during blooming

Answer

Too little gelatin was used

Answer

Excess glucose or corn syrup was added

Answer

The glaze was reheated too many times

Question 6

In laminated dough production, what defect occurs when butter is too cold during the folding process?

Accepted Answer

The butter shatters and breaks through the dough, destroying layer separation

Answer

The butter melts into the dough layers

Answer

Excess steam is produced during baking

Answer

The dough becomes overly extensible

Question 7

Which leavening mechanism is primarily responsible for the rise in a classic soufflé?

Accepted Answer

Expansion of air trapped in whipped egg whites when heated

Answer

Baking powder releasing CO₂

Answer

Chemical reaction between baking soda and an acid

Answer

Yeast fermentation producing CO₂