Cooking Lessons Baking and Pastry Fundamentals Questions and Answers Flashcards

Which type of sugar is most commonly used to create a stable meringue?

Answer: Granulated white sugar

Granulated white sugar dissolves evenly into beaten egg whites and provides the structure needed for a stable, glossy meringue.

What is the function of eggs in a classic custard or crème brûlée?

Answer: To thicken and set the mixture through protein coagulation

Egg proteins coagulate when heated, transforming the liquid custard into a smooth, set texture without the need for starch thickeners.

Why is it important to sift flour before measuring for delicate baked goods like cakes?

Answer: Sifting aerates the flour and breaks up clumps for more accurate, consistent measuring

Flour compacts in storage, so sifting aerates it and removes clumps, ensuring the measured amount is accurate and the batter mixes evenly.

What is the purpose of resting pâte brisée (shortcrust pastry dough) in the refrigerator before rolling?

Answer: To let the gluten relax and the fat firm up so the dough is workable and shrinks less during baking

Chilling relaxes gluten that formed during mixing and firms the butter, making the dough easier to roll and reducing shrinkage in the oven.

In bread baking, what is 'scoring' and why is it done?

Answer: Making shallow cuts on the surface of the dough to control where it expands during baking

Scoring creates weak points in the crust that direct the bread's oven spring, preventing random blowouts and producing an attractive, controlled rise.

What does it mean when a cake recipe instructs you to 'fold' in an ingredient?

Answer: To gently incorporate using a spatula with a motion that preserves trapped air

Folding uses a gentle over-and-under spatula motion to combine ingredients without deflating the air beaten into the batter, keeping the texture light.