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

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

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

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

Question 3

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

Accepted Answer

234–240°F (112–115°C)

Answer

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

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

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

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

(CMC) Certified Master Chef Practice Test