Cooking Lessons Baking and Pastry Fundamentals 2

Question 1

Why is butter kept cold when making flaky pie dough?

Accepted Answer

Cold butter pieces create steam pockets that form flaky layers during baking

Answer

Solid butter pieces melt in the oven and release steam, separating the dough into flaky layers.

Question 2

What is the main role of gluten in bread dough?

Accepted Answer

It provides an elastic network that traps gas and gives structure

Answer

Gluten forms an elastic protein network that traps fermentation gases so the loaf can rise and hold its shape.

Question 3

A baker's cake turns out dense and gummy. Which mistake is the most likely cause?

Accepted Answer

Overmixing the batter after adding flour

Answer

Overmixing develops excess gluten, which makes cakes dense and gummy instead of tender.

Question 4

What temperature range of water is ideal for activating active dry yeast?

Accepted Answer

105-115°F

Answer

Water at 105-115°F wakes yeast efficiently; hotter water can kill it and colder water slows activation.

Question 5

Which ingredient pairing produces the leavening reaction when using baking soda?

Accepted Answer

Baking soda plus an acid like buttermilk or lemon juice

Answer

Baking soda is a base that needs an acidic ingredient to react and release carbon dioxide.

Cooking Lessons Practice Test