Baking and Pastry Fundamentals Flashcards

Which stage of whipped egg whites is correct for folding into a soufflé base?

Answer: Medium-stiff peaks that are glossy but not dry

Glossy medium-stiff peaks hold air yet blend smoothly; dry, overwhipped whites break into clumps.

What causes the hollow tunnels sometimes found inside muffins?

Answer: Overmixing the batter, which develops gluten and traps large gas channels

Overworked muffin batter forms gluten strands that channel gas into tunnels instead of an even crumb.

Why is chocolate tempered before being used for dipped candies?

Answer: Tempering aligns cocoa butter crystals for snap, shine, and no gray bloom

Proper tempering forms stable beta crystals in the cocoa butter, giving a glossy finish and clean snap.

In high-altitude baking, which adjustment is typically recommended?

Answer: Slightly reduce leavening and sugar while increasing liquid

Lower air pressure makes gases expand faster, so less leavening and more liquid prevent collapse and dryness.

What is the difference between active dry yeast and instant yeast?

Answer: Instant yeast can be mixed directly into flour, while active dry is usually dissolved in warm water first

Instant yeast has finer granules that hydrate quickly in the dough, skipping the separate proofing step.

A pastry cream turns lumpy after cooking. What step most likely went wrong?

Answer: The eggs were not tempered and scrambled when hot milk was added too fast

Adding hot milk to eggs without gradual tempering cooks the eggs into lumps instead of a smooth custard.

Why do bakers use unsalted butter in most pastry recipes?

Answer: It lets them control the exact amount of salt in the recipe

Salt levels vary between salted butter brands, so unsalted butter keeps seasoning precise and consistent.