CMC Baking, Pastry, & Garde Manger Arts

Question 1

What is the primary function of gluten in bread making?

Accepted Answer

Provide structure and elasticity

Answer

Gluten provides elasticity and structure to dough, allowing it to trap gas and rise.

Question 2

What is the best temperature range to activate dry yeast?

Accepted Answer

100°F to 110°F

Answer

Dry yeast activates best in warm water between 100°F and 110°F (38°C to 43°C).

Question 3

Which type of flour has the highest protein content?

Accepted Answer

Bread flour

Answer

Bread flour has a higher protein content than all-purpose or cake flour, which contributes to strong gluten development.

Question 4

What is a key ingredient in pâte à choux that allows it to puff up?

Accepted Answer

Steam

Answer

Steam generated from high moisture content causes pâte à choux to puff up in the oven.

Question 5

What is the ideal storage temperature for chocolate?

Accepted Answer

55°F to 65°F

Answer

Chocolate is best stored in a cool, dry place between 55°F and 65°F to avoid bloom and preserve texture.

(CMC) Certified Master Chef Practice Test