CMC Baking and Pastry Arts 2 â Questions and Answers
Question 1: What is the primary function of cream of tartar when added to egg whites during whipping?
- It adds sweetness to balance flavor
- It stabilizes the foam and lowers pH (Correct answer)
- It increases fat content for richness
- It speeds up coagulation of proteins
Correct answer: It stabilizes the foam and lowers pH
Cream of tartar lowers the pH of egg whites, which stabilizes the foam structure and prevents overbeating.
Question 2: In croissant production, the butter block used for lamination should be at what consistency?
- Melted and fluid
- Pliable but not greasy, around 59â63°F (15â17°C) (Correct answer)
- Firm and straight from the refrigerator
- Softened to room temperature like buttercream
Correct answer: Pliable but not greasy, around 59â63°F (15â17°C)
Butter for lamination must be pliable enough to roll without breaking but cold enough not to melt into the dough.
Question 3: Which sugar concentration stage corresponds to 'soft ball' when making confections?
- 270â290°F (132â143°C)
- 300â310°F (149â154°C)
- 234â240°F (112â115°C) (Correct answer)
- 250â265°F (121â129°C)
Correct answer: 234â240°F (112â115°C)
The soft ball stage occurs at 234â240°F, where syrup forms a soft, pliable ball when dropped in cold water.
Question 4: What distinguishes a GĂ©noise sponge from a classic American butter cake in terms of mixing method?
- GĂ©noise uses the creaming method with cold butter
- GĂ©noise aerates whole eggs with sugar over heat before folding in flour (Correct answer)
- GĂ©noise relies on chemical leaveners for rise
- GĂ©noise incorporates whipped cream as the fat source
Correct answer: GĂ©noise aerates whole eggs with sugar over heat before folding in flour
GĂ©noise is a foam cake made by whipping whole eggs and sugar together (often over a bain-marie) then folding in flour and clarified butter.
Question 5: A pastry chef notices that a baked tart shell has shrunk significantly during blind baking. What is the most likely cause?
- Over-hydration of the dough
- Insufficient resting time allowing gluten to relax before baking (Correct answer)
- Too much fat in the formulation
- Baking at too low a temperature
Correct answer: Insufficient resting time allowing gluten to relax before baking
Skipping or shortening the resting/chilling period leaves gluten tense, causing the shell to contract as it bakes.
Question 6: Which type of chocolate contains the highest percentage of cocoa solids with no added milk solids?
- Milk chocolate
- White chocolate
- Dark (bittersweet) chocolate (Correct answer)
- Gianduja
Correct answer: Dark (bittersweet) chocolate
Dark or bittersweet chocolate contains cocoa solids and cocoa butter but no milk solids, giving it the highest cocoa content.
Question 7: What is the purpose of 'bench proofing' (intermediate proof) in yeast bread production?
- To develop the final volume of the loaf
- To allow the dough to relax after division so it is easier to shape (Correct answer)
- To chill the dough before baking
- To activate chemical leaveners in enriched doughs
Correct answer: To allow the dough to relax after division so it is easier to shape
Bench proofing rests divided dough pieces so gluten relaxes, making the dough extensible and easier to shape without tearing.
CMC Baking and Pastry Arts 2
What is the primary function of cream of tartar when added to egg whites during whipping?