Baking and pastry arts

Question 2

What is pâte à choux? (paht ah shoo) A light pastry dough used for cream puffs and éclairs

Answer 2

made by cooking flour with water and butter before adding eggs

Question 3

What is the difference between baking powder and baking soda? (bā-king pau-der

Answer 3

bā-king soh-duh) Baking soda requires an acid to activate

Question 4

What is lamination in pastry making? (lam-uh-NAY-shun) The process of folding butter into dough multiple times to create flaky layers

Answer 4

as in croissants and puff pastry

Question 5

What is the role of gluten in bread baking? (GLOO-ten) Gluten provides elasticity and structure

Answer 5

trapping gas bubbles for bread rise

Question 6

What is blind baking? (blind BĀ-king) Baking a pie crust or tart shell without the filling to ensure it cooks evenly and stays crisp

Question 7

What is the difference between pâte brisée and pâte sucrée? (paht bree-ZAY

Answer 7

paht soo-CRAY) Pâte brisée is a savory

Question 8

What is a macaron? (mak-uh-ROHN) A delicate French meringue-based sandwich cookie made with almond flour and filled with ganache or buttercream

Question 9

What is tempering chocolate? (TEM-per-ing) Heating and cooling chocolate carefully to stabilize crystals for shiny

Answer 9

firm finish

Question 10

What is a genoise sponge? (jen-WAZ) A light Italian sponge cake made by whipping whole eggs and sugar to incorporate air without chemical leaveners

Question 11

What is the function of cream of tartar in meringues? (krēm uh TAR-ter) Stabilizes egg whites and prevents crystallization in sugar syrups

Question 12

What is an éclair? (ey-KLARE) A French pastry made from pâte à choux

Answer 12

filled with cream

Question 13

What is the difference between fondant and royal icing? (FON-dant

Answer 13

ROY-uhl icing) Fondant is smooth

Question 14

What is a dacquoise? (dah-KWAZ) A layered dessert made with nut meringue and buttercream or whipped cream

Question 15

What is autolyse in bread baking? (aw-tuh-LEEZ) A resting period after mixing flour and water to improve gluten development and dough extensibility

Question 16

What is a bain-marie? (ban mah-REE) A water bath used for gentle heating or melting

Answer 16

such as melting chocolate or cooking custards

Question 17

What is the process of proofing dough? (PROOF-ing) Allowing yeast dough to rest and rise before baking

Question 18

What is the difference between Swiss meringue and French meringue? (swiss MER-ing

Answer 18

french MER-ing) French meringue is raw whipped egg whites and sugar; Swiss meringue is egg whites gently heated with sugar before whipping

Question 19

What is pâte feuilletée? (paht fwee-yuh-TAY) French puff pastry with many thin

Answer 19

crisp layers created by folding and rolling butter into dough

Question 20

What is the Maillard reaction? (MY-yar reaction) A chemical reaction between amino acids and sugars during baking that creates browning and complex flavors

Question 21

What is a ganache? (gah-NASH) A smooth mixture of chocolate and cream used as filling or glaze

Question 22

What is the difference between baking blind and docking pastry? (dok-ing) Docking involves pricking pastry with a fork to prevent puffing during blind baking

Question 23

What is the difference between a tart and a pie? (tart

Answer 23

pī) A tart has a shallow

Question 24

What is a crumb coat? (krum koht) A thin layer of frosting applied to seal crumbs before the final icing layer

Question 25

What is the purpose of sifting flour? (sif-ting) To remove lumps and aerate flour for lighter texture

Question 26

What is pâte sablée? (paht sa-BLAY) A French sweet shortcrust pastry that is crumbly and tender

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What is a chiffon cake? (shi-FON) A light

Answer 27

airy cake made with oil and whipped egg whites for moistness and height

Question 28

What is tempering eggs? (TEM-per-ing) Gradually mixing hot liquid into eggs to raise their temperature without scrambling

Question 29

What is a Dutch oven used for in baking? (duch uh-vun) A heavy pot used for baking bread to create steam and crust

Question 30

What is the difference between laminated and non-laminated doughs? (LAM-uh-nay-ted) Laminated doughs have layers of butter folded in for flakiness; non-laminated do not

Question 31

What is a frangipane? (FRAN-juh-pahn) A sweet almond cream used as a filling for tarts and pastries

Question 32

What is the purpose of resting cookie dough before baking? (rest-ing) Allows gluten to relax and flavors to develop for better texture

Question 33

What is a sable cookie? (SAHB-lay) A French shortbread cookie that is crumbly and buttery

Question 34

What is the difference between baker’s yeast and wild yeast? (BAK-ers yeast

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wild yeast) Baker’s yeast is cultivated and fast-acting; wild yeast is naturally occurring and used in sourdoughs

Question 35

What is a boule? (bool) A round loaf of bread

Question 36

What is the term “creaming” in baking? (KREE-ming) Beating butter and sugar together until fluffy to incorporate air

Question 37

What is pâte sucrée? (paht soo-CRAY) A sweet

Answer 37

crumbly shortcrust pastry dough

Question 38

What is a sable breton? (SAHB-luh bruh-TAWN) A buttery French cookie similar to shortbread but richer

Question 39

What is a roulade? (roo-LAHD) A rolled cake or dessert with filling

Question 40

What is a beurre noisette? (burr nwah-ZET) Browned butter with a nutty aroma used for flavoring

Question 41

What is a crumb structure in bread? (krum STRUK-chur) The pattern of holes and texture inside a baked bread

Question 42

What is the “windowpane test” in bread making? (WIN-doh-payn) A test of gluten development where dough is stretched thin without tearing

Question 43

What is a tartlet? (TART-let) A small tart usually served as a single portion

Question 44

What is an entremet? (ahn-truh-MAY) A multi-layered mousse-based cake with different textures and flavors

Question 45

What is a sabayon? (SAH-buh-yawn) A light Italian custard made with egg yolks

Answer 45

sugar

Question 46

What is the role of salt in baking? (salt) Enhances flavor and controls yeast fermentation

Question 47

What is a danish pastry? (DAY-nish) A sweet

Answer 47

laminated yeast dough pastry with fillings like fruit or cream cheese

Question 48

What is a crimped edge in pies? (KRIMP-t) Decorative edge created by pinching or pressing dough edges together

Question 49

What is a hot water crust pastry? (hot WAW-ter krust) A sturdy

Answer 49

pliable pastry dough used for savory pies like pork pies