CCA CCA Baking & Pastry Techniques 1 — Questions and Answers
Question 1: What is the primary function of gluten in bread dough?
- To provide sweetness
- To create structure and trap gas bubbles (Correct answer)
- To add color to the crust
- To prevent fermentation
Correct answer: To create structure and trap gas bubbles
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?
- Active dry yeast
- Baking soda (Correct answer)
- Cream of tartar
- Instant yeast
Correct answer: Baking soda
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?
- Stir rapidly in circles
- Beat vigorously with a whisk
- Use a rubber spatula in slow, sweeping motions (Correct answer)
- Use an electric mixer on high speed
Correct answer: Use a rubber spatula in slow, sweeping motions
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?
- 145°F (63°C)
- 160°F (71°C)
- 150–155°F (65–68°C) (Correct answer)
- 170°F (77°C)
Correct answer: 150–155°F (65–68°C)
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?
- Melting chocolate with cream
- Cooling chocolate rapidly in ice water
- Heating and cooling chocolate to stabilize its crystal structure (Correct answer)
- Adding sugar to bitter chocolate
Correct answer: Heating and cooling chocolate to stabilize its crystal structure
Tempering involves carefully heating and cooling chocolate to form stable cocoa butter crystals, giving it a glossy finish and snap.
Question 6: What is the purpose of blind baking a pie crust?
- To add flavor to the pastry
- To pre-bake the crust before adding a wet filling (Correct answer)
- To seal the edges of a double-crust pie
- To test the temperature of the oven
Correct answer: To pre-bake the crust before adding a wet filling
Blind baking pre-bakes the crust to prevent sogginess when it will hold a custard or other wet filling.
CCA CCA Baking & Pastry Techniques 1
What is the primary function of gluten in bread dough?