Baking and Pastry Fundamentals Flashcards
7 cards from real Cooking Lessons practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.
Read the first 7 Baking and Pastry Fundamentals flashcards as text
Why is butter kept cold when making flaky pie dough?
Answer: Cold butter pieces create steam pockets that form flaky layers during baking
Solid butter pieces melt in the oven and release steam, separating the dough into flaky layers.
What is the main role of gluten in bread dough?
Answer: It provides an elastic network that traps gas and gives structure
Gluten forms an elastic protein network that traps fermentation gases so the loaf can rise and hold its shape.
A baker's cake turns out dense and gummy. Which mistake is the most likely cause?
Answer: Overmixing the batter after adding flour
Overmixing develops excess gluten, which makes cakes dense and gummy instead of tender.
What temperature range of water is ideal for activating active dry yeast?
Answer: 105-115°F
Water at 105-115°F wakes yeast efficiently; hotter water can kill it and colder water slows activation.
Which ingredient pairing produces the leavening reaction when using baking soda?
Answer: Baking soda plus an acid like buttermilk or lemon juice
Baking soda is a base that needs an acidic ingredient to react and release carbon dioxide.
What does 'docking' a pie or tart dough mean?
Answer: Pricking the dough with a fork to prevent puffing during blind baking
Docking pierces small holes that let steam escape so the crust bakes flat.
Why do most recipes call for resting bread dough after kneading?
Answer: To let the gluten relax and the yeast produce gas for rising
Resting allows fermentation to leaven the dough while the gluten relaxes for easier shaping.