Cooking Lessons Baking and Pastry Fundamentals 3

Question 1

In the creaming method, why are butter and sugar beaten together first?

Accepted Answer

To incorporate air cells that help leaven the cake

Answer

Sugar crystals cut tiny air pockets into the butter, giving the cake lift and a fine crumb.

Question 2

Which flour has the highest protein content?

Accepted Answer

Bread flour

Answer

Bread flour contains roughly 12-14% protein, giving it the strongest gluten potential.

Question 3

A meringue refuses to whip to stiff peaks. What is the most common culprit?

Accepted Answer

Fat contamination, such as a trace of egg yolk in the whites

Answer

Even a small amount of fat coats the egg white proteins and prevents them from forming a stable foam.

Question 4

What is the purpose of an egg wash on pastry before baking?

Accepted Answer

It gives the crust a glossy, golden-brown finish

Answer

Egg proteins and fats brown in the oven, creating shine and rich color on the crust.

Question 5

Why should you measure flour by weight rather than by volume cups?

Accepted Answer

Weight is consistent, while a scooped cup can vary by 20% or more

Answer

Flour compacts unpredictably in cups, so weighing gives repeatable, accurate results.

Cooking Lessons Practice Test