CMC Baking, Pastry, & Garde Manger Arts 1 — Questions and Answers
Question 1: What is the primary function of gluten in bread making?
- Add sweetness
- Promote browning
- Provide structure and elasticity (Correct answer)
- Enhance flavor
Correct answer: Provide structure and elasticity
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?
- 50°F to 60°F
- 90°F to 100°F
- 100°F to 110°F (Correct answer)
- 120°F to 130°F
Correct answer: 100°F to 110°F
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?
- Cake flour
- All-purpose flour
- Bread flour (Correct answer)
- Pastry flour
Correct answer: Bread flour
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?
- Baking powder
- Yeast
- Steam (Correct answer)
- Sugar
Correct answer: Steam
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?
- 32°F to 40°F
- 55°F to 65°F (Correct answer)
- 70°F to 80°F
- 90°F to 100°F
Correct answer: 55°F to 65°F
Chocolate is best stored in a cool, dry place between 55°F and 65°F to avoid bloom and preserve texture.
Question 6: What is the main role of gelatin in mousse?
- Add flavor
- Provide sweetness
- Enhance color
- Stabilize the structure (Correct answer)
Correct answer: Stabilize the structure
Gelatin stabilizes mousse by helping it set and hold its shape.
Question 7: Which of the following is considered a cold emulsion sauce?
- Hollandaise
- Beurre blanc
- Mayonnaise (Correct answer)
- Velouté
Correct answer: Mayonnaise
Mayonnaise is a classic cold emulsion sauce made by blending egg yolks and oil.
Question 8: What is the main function of an aspic in garde manger?
- Thicken sauces
- Bind dough
- Preserve and decorate foods (Correct answer)
- Add acidity
Correct answer: Preserve and decorate foods
Aspic is used to encase and preserve foods while adding visual appeal.
Question 9: Which of the following is a key component in making puff pastry?
- Eggs
- Butter (Correct answer)
- Sugar
- Baking soda
Correct answer: Butter
Butter is layered with dough to create the flaky texture of puff pastry through repeated folding and rolling.
CMC Baking, Pastry, & Garde Manger Arts 1
What is the primary function of gluten in bread making?