Advanced Pastry & Bakery Quiz

1) What is the ideal dough resting temperature during lamination to prevent butter from melting while keeping it pliable?

A) 0–2°C B) 4–6°C C) 12–14°C D) 20–22°C

2) How many single folds (turns) are typically required to produce the classic flakiness in puff pastry?

A) 2 B) 4 C) 6 D) 8

3) At what oven temperature should croissants usually start baking to achieve good lift and even coloration?

A) 160°C B) 180°C C) 200°C D) 230°C

4) Why is it important to use strong flour (higher protein) in croissant dough?

A) To add sweetness B) To develop enough gluten for layering C) To speed up fermentation D) To prevent butter from leaking

5) In pâte à choux, why must the dough be cooked on the stovetop before adding eggs?

A) To improve flavor B) To activate yeast C) To gelatinize starch and evaporate excess water D) To caramelize the butter

6) At what approximate oven temperature should éclairs be baked to allow full expansion without collapsing?

A) 150°C B) 170°C C) 190°C D) 210°C

7) Which type of meringue is the most stable for buttercream production?

A) French B) Swiss C) Italian D) All equal

8) What is the target sugar syrup temperature for Italian meringue before it is poured into whipping egg whites?

A) 100–105°C B) 110–115°C C) 118–121°C D) 130–135°C

9) What is the correct working temperature for tempered milk chocolate?

A) 27–28°C B) 29–30°C C) 30–32°C D) 33–34°C

10) Why must chocolate be “seeded” or pre-crystallized during tempering?

A) To add sweetness B) To stabilize cocoa butter crystals C) To reduce fat content D) To prevent over-fermentation

11) At what temperature does sugar reach the “hard crack” stage, suitable for pulled sugar decorations?

A) 121°C B) 135°C C) 149–154°C D) 165–170°C

12) Why is isomalt often preferred over sucrose for sugar sculptures?

A) It is sweeter than sugar B) It resists humidity and crystallization C) It melts at a lower temperature D) It adds better flavor

13) What is the typical bulk fermentation temperature for artisan sourdough bread?

A) 10–12°C B) 18–20°C C) 24–26°C D) 30–32°C

14) How does autolyse improve dough quality in bread making?

A) By adding more yeast B) By strengthening gluten and improving extensibility C) By reducing fermentation time D) By lowering acidity

15) At what dough core temperature is artisan bread considered fully baked?

A) 88–90°C B) 92–94°C C) 96–98°C D) 100–102°C

16) Why is steam injected into the oven during the first minutes of baking crusty breads?

A) To add shine only B) To delay crust setting and allow maximum oven spring C) To caramelize sugars faster D) To reduce yeast activity

17) At what temperature should milk and egg mixture be cooked to safely thicken pastry cream without curdling?

A) 65–68°C B) 72–75°C C) 82–84°C D) 90–92°C

18) Why is gelatin cooled before being folded into whipped cream for mousse?

A) To add sweetness B) To prevent deflating the whipped cream C) To speed up setting immediately D) To enhance flavor

19) What is the ideal baking temperature for a crème brûlée custard to ensure smooth texture without cracks?

A) 90–100°C B) 120–130°C C) 150–160°C D) 180–190°C

20) Why is sabayon traditionally whisked over gentle heat rather than direct high heat?

A) To caramelize sugar B) To slowly coagulate egg proteins without scrambling C) To develop gluten strength D) To increase acidity

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