Baking & Pastry Fundamentals Flashcards

What is the 'windowpane test' in bread making?

Answer: Stretching a small piece of dough thin enough to see light through it, indicating sufficient gluten development

The windowpane test checks gluten development by stretching dough until it forms a thin, translucent membrane without tearing, indicating strong gluten networks have formed.

Which type of sugar is most commonly used in Canada for baking and confectionery work?

Answer: Granulated white sugar (sucrose)

Granulated white sugar (sucrose) is the standard baking sugar in Canada, used across most recipes for sweetness, structure, and moisture retention.

What is the correct technique for making a Swiss meringue?

Answer: Heating egg whites and sugar over a double boiler to 60°C then whipping to stiff peaks

Swiss meringue heats egg whites and sugar together to 60°C (pasteurizing them) before whipping, producing a stable, dense, glossy meringue.

What is the purpose of adding salt to pastry and bread doughs?

Answer: Salt strengthens gluten structure, controls yeast fermentation, and enhances overall flavour

Salt strengthens gluten by tightening protein bonds, slows yeast activity for better fermentation control, and enhances the flavour of all other ingredients.

What is 'laminated dough'?

Answer: Dough with alternating layers of dough and fat created through repeated folding, used for croissants and puff pastry

Laminated dough consists of alternating layers of dough and fat (butter) created by folding the dough repeatedly, which creates hundreds of distinct flaky layers when baked.

What is the function of cream of tartar in meringue?

Answer: It stabilizes egg white foam by lowering pH, helping meringue hold its structure

Cream of tartar is an acid that stabilizes egg white proteins, strengthening the foam structure so meringue whips up more quickly and holds its shape longer.