Baking and Pastry Fundamentals Flashcards

What is the primary function of eggs in a chiffon cake batter?

Answer: Provide structure, leavening, and emulsification

Eggs contribute structure through protein coagulation, leavening via whipped air, and emulsification from yolk lecithin in chiffon cakes.

Which type of flour produces the most tender pie crust?

Answer: Pastry flour

Pastry flour has a lower protein content (8–9%) than all-purpose, resulting in less gluten development and a more tender crust.

What technique is used to create flaky layers in croissants?

Answer: Lamination

Lamination involves repeatedly folding butter into dough to create hundreds of distinct alternating layers that puff during baking.

At what internal temperature is a properly baked custard considered set?

Answer: 170°F (77°C)

Baked custards are considered fully set and safe when they reach an internal temperature of 170°F–175°F (77°C).

Which fat produces the most flavorful and flaky croissant?

Answer: Butter

Butter is preferred for croissants because its flavor, water content (which creates steam), and plasticity produce the best flakiness and taste.

What is the purpose of 'docking' a pie shell before blind baking?

Answer: Allow steam to escape and prevent puffing

Docking (piercing with a fork or docker) allows steam to escape so the crust bakes flat without bubbling or puffing.

Which mixing method is used for traditional pound cake?

Answer: Creaming method

Pound cake uses the creaming method, where fat and sugar are beaten together to incorporate air before adding eggs and flour.