CCA CCA Baking & Pastry Techniques

Question 1

What is the primary function of gluten in bread dough?

Accepted Answer

To create structure and trap gas bubbles

Answer

Gluten forms an elastic network that traps carbon dioxide produced by yeast, giving bread its structure and rise.

Question 2

Which leavening agent produces carbon dioxide through a chemical reaction with an acid?

Accepted Answer

Baking soda

Answer

Baking soda (sodium bicarbonate) reacts with an acidic ingredient to release carbon dioxide, leavening baked goods.

Question 3

What is the correct technique for folding egg whites into a batter?

Accepted Answer

Use a rubber spatula in slow, sweeping motions

Answer

Folding with a rubber spatula in gentle sweeping motions preserves the air incorporated into the egg whites.

Question 4

At what internal temperature is a properly baked cheesecake considered done?

Accepted Answer

150–155°F (65–68°C)

Answer

A cheesecake is done when the center reaches 150–155°F, ensuring a creamy set texture without overcooking.

Question 5

What does 'tempering' chocolate mean?

Accepted Answer

Heating and cooling chocolate to stabilize its crystal structure

Answer

Tempering involves carefully heating and cooling chocolate to form stable cocoa butter crystals, giving it a glossy finish and snap.

(CCA) Certified Chef Associate Practice Test