CMC Advanced Baking and Pastry 2 â Questions and Answers
Question 1: When making pùte feuilletée (puff pastry), what is the purpose of the 'détrempe' stage?
- To laminate fat between dough layers
- To create the initial dough before lamination begins (Correct answer)
- To fold and turn the dough the final number of times
- To chill the dough between folds
Correct answer: To create the initial dough before lamination begins
The détrempe is the base dough of flour, water, salt, and a small amount of fat that is prepared before the lamination process begins.
Question 2: In sugar work, what temperature must sugar reach to be classified as 'hard crack' stage?
- 270â290°F (132â143°C)
- 300â310°F (149â154°C) (Correct answer)
- 320â338°F (160â170°C)
- 250â265°F (121â129°C)
Correct answer: 300â310°F (149â154°C)
Hard crack stage is reached between 300â310°F (149â154°C), producing a brittle, glassy texture when cooled.
Question 3: Which type of flour is most suitable for making croissants due to its moderate protein content and extensibility?
- High-gluten bread flour
- Cake flour
- European-style T55 or T65 flour (Correct answer)
- Whole wheat flour
Correct answer: European-style T55 or T65 flour
European-style flours like T55 or T65 have moderate protein content (10â11.5%) that provides enough structure without excessive toughness for laminated doughs.
Question 4: What is the primary role of invert sugar (trimoline) in a pastry cream or ganache?
- To increase acidity and brighten flavor
- To extend shelf life by retaining moisture and preventing crystallization (Correct answer)
- To add color through caramelization
- To strengthen gluten structure
Correct answer: To extend shelf life by retaining moisture and preventing crystallization
Invert sugar is hygroscopic and inhibits sucrose crystallization, keeping preparations moist and extending shelf life.
Question 5: A pastry chef is making a mirror glaze (glacage miroir) and it appears too thick at 95°F (35°C). What is the most likely cause?
- Too little gelatin was used
- Excess glucose or corn syrup was added
- The glaze was reheated too many times
- Insufficient water was incorporated during blooming (Correct answer)
Correct answer: Insufficient water was incorporated during blooming
Under-bloomed gelatin absorbs less water, leading to a higher gelatin-to-liquid ratio and a glaze that is thicker than intended at pouring temperature.
Question 6: In laminated dough production, what defect occurs when butter is too cold during the folding process?
- The butter melts into the dough layers
- The butter shatters and breaks through the dough, destroying layer separation (Correct answer)
- Excess steam is produced during baking
- The dough becomes overly extensible
Correct answer: The butter shatters and breaks through the dough, destroying layer separation
Cold, brittle butter will fracture and pierce the dough layers rather than rolling smoothly, eliminating the separation needed for proper lift.
Question 7: Which leavening mechanism is primarily responsible for the rise in a classic soufflé?
- Baking powder releasing COâ
- Chemical reaction between baking soda and an acid
- Expansion of air trapped in whipped egg whites when heated (Correct answer)
- Yeast fermentation producing COâ
Correct answer: Expansion of air trapped in whipped egg whites when heated
Soufflés rise due to the thermal expansion of air bubbles incorporated into the egg white foam during baking.
CMC Advanced Baking and Pastry 2
When making pùte feuilletée (puff pastry), what is the purpose of the 'détrempe' stage?