CMC Baking and Pastry Arts 2

Question 1

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

Accepted Answer

It stabilizes the foam and lowers pH

Answer

It adds sweetness to balance flavor

Answer

It increases fat content for richness

Answer

It speeds up coagulation of proteins

Question 2

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

Accepted Answer

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

Answer

Melted and fluid

Answer

Firm and straight from the refrigerator

Answer

Softened to room temperature like buttercream

Question 3

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

Accepted Answer

234–240°F (112–115°C)

Answer

270–290°F (132–143°C)

Answer

300–310°F (149–154°C)

Answer

250–265°F (121–129°C)

Question 4

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

Accepted Answer

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

Answer

Génoise uses the creaming method with cold butter

Answer

Génoise relies on chemical leaveners for rise

Answer

Génoise incorporates whipped cream as the fat source

Question 5

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

Accepted Answer

Insufficient resting time allowing gluten to relax before baking

Answer

Over-hydration of the dough

Answer

Too much fat in the formulation

Answer

Baking at too low a temperature

Question 6

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

Accepted Answer

Dark (bittersweet) chocolate

Answer

Milk chocolate

Answer

White chocolate

Answer

Gianduja

Question 7

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

Accepted Answer

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

Answer

To develop the final volume of the loaf

Answer

To chill the dough before baking

Answer

To activate chemical leaveners in enriched doughs