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ACF CPC practice questions

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Question 1Baking and Pastry Fundamentals

Which flour has the lowest protein content and is the best choice for a tender, fine-crumbed cake?

  1. Bread flour
  2. Cake flour Correct answer.
  3. All-purpose flour
  4. Semolina flour

Explanation

Cake flour is milled from soft wheat to roughly 7–9% protein, the lowest of the common wheat flours, so it forms little gluten and bakes into a fine, tender crumb. Bread flour at 12–14% protein would make a cake chewy and tough. All-purpose sits in the middle, and semolina is coarse durum wheat with high protein.

Question 2Baking and Pastry Fundamentals

Baking soda (sodium bicarbonate) releases carbon dioxide in a batter primarily by reacting with which component?

  1. Yeast naturally present in the flour
  2. Fat dispersed through the batter
  3. An acidic ingredient in the formula Correct answer.
  4. Heat applied during baking

Explanation

Baking soda is an alkaline salt that releases carbon dioxide when it meets an acid in the presence of moisture, so formulas rely on buttermilk, sour cream, molasses, cocoa or citrus for lift. Heat alone decomposes it only slightly and too late to provide the main leavening. Baking powder, by contrast, carries its own acid.

Question 3Baking and Pastry Fundamentals

What is the primary function of salt in a lean yeast bread formula?

  1. It darkens the crust through caramelization
  2. It supplies most of the carbon dioxide
  3. It feeds the yeast and speeds fermentation
  4. It strengthens gluten and controls fermentation Correct answer.

Explanation

Salt tightens the gluten network and inhibits yeast activity, which slows fermentation and improves dough strength and flavor. Omitting it gives a slack, bland loaf that ferments too fast. It is used at roughly 1.8–2% of flour weight.

Question 4Baking and Pastry Fundamentals

When a formula lists flour by volume, which measuring technique gives the most accurate result?

  1. Scooping the cup through the flour and leveling it
  2. Tapping the cup on the counter to settle the flour
  3. Spooning flour into the cup and sweeping off the top Correct answer.
  4. Sifting flour into the cup and packing it down

Explanation

Spooning flour into the cup and leveling with a straight edge keeps the flour loose, giving roughly 120–125 g per cup. Scooping directly compacts the flour and can add 20% or more. Tapping or packing compacts it even further.

Question 5Baking and Pastry Fundamentals

In a cookie formula, what function does egg primarily serve?

  1. It binds ingredients and adds moisture and structure Correct answer.
  2. It provides the main leavening acid
  3. It lowers the coagulation temperature of the dough
  4. It prevents gluten from developing in the dough

Explanation

Egg proteins coagulate during baking and hold the other ingredients together while contributing water, richness and structure. In cookies the egg also aids aeration during creaming. It is neither a leavening acid nor a gluten blocker.

Question 6Baking and Pastry Fundamentals

The creaming method aerates butter with sugar. Which butter condition best supports aeration?

  1. Butter chilled firm, about 4°C (40°F)
  2. Butter warmed and greasy, about 30°C (86°F)
  3. Butter at cool room temperature, 18–21°C (65–70°F) Correct answer.
  4. Butter melted to a liquid, about 40°C (104°F)

Explanation

Butter holds air best at cool room temperature, when it is plastic enough to trap bubbles but still firm enough to stay on the beater. Melted or greasy butter cannot hold air, and cold butter stays too hard to incorporate. Proper creaming produces a pale, fluffy mixture that helps leaven the cake.

Question 7Baking and Pastry Fundamentals

Why must a deck oven be fully preheated before bread is loaded?

  1. To provide instant heat for oven spring Correct answer.
  2. To sterilize the oven cavity before baking
  3. To reduce the amount of steam injected
  4. To keep the crust from setting too quickly

Explanation

A fully preheated oven delivers radiant heat immediately, so the dough expands rapidly before the crust sets and the crumb bakes evenly. Loading into a cool oven gives a pale, dense loaf. Preheating also stabilizes the temperature of the stone or deck.

Question 8Baking and Pastry Fundamentals

A bar of dark chocolate stored in a warm pantry develops a dull grey-white film. What is this condition?

  1. Mold growth that requires disposal of the bar
  2. Sugar bloom from excess humidity in storage
  3. Unabsorbed cocoa solids that can be stirred back in
  4. Fat bloom from cocoa butter recrystallizing Correct answer.

Explanation

Fat bloom occurs when cocoa butter melts in warm storage and recrystallizes as pale crystals on the surface. The chocolate is safe to eat and can be re-tempered. Sugar bloom is a separate defect caused by moisture dissolving and recrystallizing sugar.

Question 9Baking and Pastry Fundamentals

Which mixing technique deliberately limits gluten development to produce a tender, coarse crumb?

  1. The lamination method, which folds butter into dough
  2. The creaming method, which beats butter with sugar
  3. The sponge method, which ferments part of the flour
  4. The muffin method, with minimal stirring of wet and dry Correct answer.

Explanation

The muffin method mixes wet into dry with only enough stirring to hydrate the flour, which limits gluten development and gives a tender, open crumb. Overmixing at this stage produces tunnels and toughness. Creaming, sponge and lamination are used to build other textures.

Question 10Baking and Pastry Fundamentals

During lamination, what consistency should the butter block have relative to the détrempe?

  1. Hard and brittle, straight from the refrigerator
  2. Softened and greasy so it spreads easily
  3. Cool and pliable, matching the dough's firmness Correct answer.
  4. Warm enough to soak into the dough layers

Explanation

The butter block must be plastic and cool, with a firmness close to the détrempe, so the two roll out together as even layers. If the butter is too hard it cracks and tears the dough; if too soft it squishes into the dough and the layers merge. Chilling between turns keeps the fat and dough matched.

Question 11Baking and Pastry Fundamentals

What is the correct way to temper eggs into hot milk when making crème anglaise?

  1. Whisking the eggs into boiling milk all at once
  2. Cooling the milk below 40°C before adding the eggs
  3. Whisking hot milk gradually into the eggs, then cooking the mix Correct answer.
  4. Whisking the eggs with cold cream, then adding the milk

Explanation

Tempering raises the eggs gradually by whisking hot milk into them, so their proteins warm slowly and do not scramble. The warmed mixture is then returned to the pan and cooked gently to 82–85°C until it coats a spoon. Adding eggs to hot milk all at once causes curdling.

Question 12Baking and Pastry Fundamentals

Which meringue is made by streaming sugar syrup cooked to about 118°C into whipping egg whites?

  1. Dacquoise meringue
  2. Swiss meringue
  3. Italian meringue Correct answer.
  4. French meringue

Explanation

Italian meringue is made by whipping egg whites to soft peaks and streaming in sugar syrup cooked to the soft-ball stage, about 118°C. The hot syrup cooks the whites, giving a dense, stable meringue used for buttercream and plated desserts. French meringue is uncooked, and Swiss meringue is warmed over a water bath.

Question 13Baking and Pastry Fundamentals

What causes pâte à choux to puff during baking?

  1. Yeast fermentation of the flour
  2. Baking powder activated by oven heat
  3. Air whipped into the eggs before folding
  4. Steam expanding from the water in the paste Correct answer.

Explanation

Choux contains a high proportion of water, and the steam generated in the hot oven inflates the paste. The egg proteins and starch set around the steam pockets, leaving the hollow shell. No yeast or chemical leavener is used.

Question 14Baking and Pastry Fundamentals

A shaped lean dough loaf has doubled, and a floured finger pressed into it fills back slowly and incompletely. What does this indicate?

  1. The dough has been over-kneaded and lacks strength
  2. The dough is under-proofed and needs more time
  3. The dough is properly proofed and ready to bake Correct answer.
  4. The dough is over-proofed and should be reshaped

Explanation

Properly proofed dough feels airy, and a floured finger leaves an indentation that fills back slowly and incompletely. A fast, full spring-back means the gluten is still tight and the dough is under-proofed. No spring at all means it is over-proofed and may collapse in the oven.

Question 15Baking and Pastry Fundamentals

In the two-stage mixing method for high-ratio cakes, how is the liquid handled?

  1. The liquid is folded in by hand after the flour hydrates
  2. All the liquid is added at once at the beginning
  3. The liquid is heated to a boil before being added
  4. Part of the liquid goes in first; the rest is added in stages Correct answer.

Explanation

The two-stage method blends the dry ingredients with the fat and part of the liquid into a smooth batter, then adds the remaining liquid in stages. This lets the high proportion of sugar and liquid be absorbed evenly without curdling. It is the standard method for high-ratio cakes.

Question 16Baking and Pastry Fundamentals

Tempering chocolate produces which stable cocoa butter crystal form?

  1. Form I
  2. Form V Correct answer.
  3. Form IV
  4. Form II

Explanation

Form V (beta) crystals are the stable polymorph that gives tempered chocolate its snap, shine and resistance to bloom. Forms I through IV are unstable and melt at lower temperatures, causing streaks and dullness. Tempering cycles the chocolate through specific temperatures to favor Form V.

Question 17Baking and Pastry Fundamentals

Which practice produces a flaky pie crust?

  1. Cutting cold fat into the flour until pieces are pea-sized Correct answer.
  2. Kneading the dough until smooth before chilling
  3. Rubbing the fat in completely until the mixture is uniform
  4. Using melted butter and beating it into the flour

Explanation

Flakiness depends on fat remaining in distinct pieces that melt during baking and leave pockets of steam. Cutting the fat only until pieces range from pea-sized to mealy preserves those layers. Over-blending or kneading develops gluten and produces a tough crust.

Question 18Baking and Pastry Fundamentals

Which reaction is primarily responsible for the brown crust on a baked loaf of bread?

  1. Maillard browning between reducing sugars and amino acids Correct answer.
  2. Oxidation of lipids in the crust
  3. Gelatinization of starch during baking
  4. Caramelization of sucrose at high heat

Explanation

Maillard browning occurs when reducing sugars react with amino acids from the flour and egg at temperatures above about 140°C, producing the brown crust and toasted flavor. Caramelization of sucrose requires higher temperatures and matters more in sugar work. Starch gelatinization and lipid oxidation do not brown the crust.

Question 19Baking and Pastry Fundamentals

At which temperature does a sugar syrup reach the hard-ball stage?

  1. 105°C (221°F)
  2. 150°C (302°F)
  3. 122°C (252°F) Correct answer.
  4. 113°C (235°F)

Explanation

Hard-ball stage corresponds to about 121–130°C (250–265°F), when syrup dropped into cold water forms a firm ball. Soft-ball is 113–116°C (235–240°F), and hard-crack is around 149–154°C (300–310°F). Each stage reflects a different sugar concentration used for different confections.

Question 20Baking and Pastry Fundamentals

White roux is cooked only until the raw flour taste disappears. Which principle explains how it thickens a liquid?

  1. Starch granules absorb liquid and burst when heated Correct answer.
  2. Egg proteins denature and coat the starch granules
  3. Gluten proteins coagulate into a gel network
  4. Fat emulsifies the liquid into a stable foam

Explanation

Starch thickens a liquid when granules absorb water and swell, then burst and release amylose on heating, forming a gel. The flour in a roux must be cooked in fat long enough to hydrate and lose its raw cereal taste. Gluten and egg proteins play different structural roles.

Question 21Baking and Pastry Fundamentals

A pastry cream turns grainy and weeps water after three days of refrigeration. Which process best explains this?

  1. Maillard browning during storage
  2. Emulsifier breakdown in the cream
  3. Starch retrogradation with syneresis Correct answer.
  4. Protein denaturation in the cold

Explanation

During chilled storage, gelatinized starch molecules re-associate into crystalline regions (retrogradation) and squeeze out water, a phenomenon called syneresis. Pastry cream therefore turns grainy and weeps. Rapid cooling and reheating help but do not fully reverse it.

Question 22Baking and Pastry Fundamentals

A ganache has separated into oily streaks and a grainy mass. Which corrective step is most reliable?

  1. Add cold cream and whisk it in vigorously
  2. Warm it gently and whisk in a little warm liquid Correct answer.
  3. Chill it until firm, then beat it with a paddle
  4. Strain the fat out and discard it

Explanation

A broken ganache is an inverted emulsion in which fat has separated from the water phase. Gentle warming plus whisking in a little warm liquid re-forms the emulsion by re-dispersing the fat droplets. Once smooth, it can be cooled and used normally.

Question 23Baking and Pastry Fundamentals

Why do gluten-free batters typically require added binders such as xanthan gum?

  1. To raise the protein content of the blend
  2. To replace the network that gluten normally provides Correct answer.
  3. To speed starch gelatinization during baking
  4. To neutralize the acidity of the blend

Explanation

Without gluten, batters lack the elastic network that traps gas and holds structure, so gums such as xanthan or guar provide viscosity and cohesion. They also improve moisture retention and shelf life. They do not add protein or change acidity.

Question 24Baking and Pastry Fundamentals

How many distinct layers of butter result from three single (letter) turns of a laminated dough?

  1. 16
  2. 9
  3. 27 Correct answer.
  4. 24

Explanation

Each single or letter turn triples the number of butter layers, so three turns give 3 × 3 × 3 = 27 layers. More turns produce thinner layers and a finer puff. Too many turns can tear the dough or merge the layers.

Question 25Baking and Pastry Fundamentals

Which description matches a poolish?

  1. A starter maintained only with wild yeast and bacteria
  2. A pre-ferment enriched with milk and sugar
  3. A stiff pre-ferment mixed at about 50–55% hydration
  4. A liquid pre-ferment of equal weights flour and water Correct answer.

Explanation

A poolish is a liquid pre-ferment of equal weights flour and water, with a small dose of yeast, left to ferment until bubbly and sweet-smelling. It improves flavor and extensibility in breads such as baguettes. A biga is the stiff Italian equivalent.

Question 26Baking and Pastry Fundamentals

A baker wants a strong, chewy structure in a lean yeast bread. Which flour characteristic is most responsible for that texture?

  1. Low protein content that limits gluten
  2. High bran content that interrupts the crumb
  3. High protein content forming more gluten Correct answer.
  4. High starch content that gelatinizes early

Explanation

Glutenin and gliadin in flour hydrate and bond into gluten when the dough is mixed, and that network gives bread its elasticity and chew. Flours with more protein therefore build a stronger, more extensible network that can hold gas and set into a chewy crumb. Starch gelatinization sets the crumb but does not create the elastic structure.

Question 27Baking and Pastry Fundamentals

Which ingredient must be present in a batter for baking soda to release carbon dioxide?

  1. A fat such as melted butter
  2. An acid such as buttermilk or cocoa Correct answer.
  3. A protein such as egg white
  4. An extra sugar such as honey

Explanation

Baking soda is sodium bicarbonate, and it only produces gas when it meets an acid, converting to carbon dioxide, water, and a neutral salt. That is why formulas using it pair with buttermilk, sour cream, yogurt, molasses, or natural cocoa. Baking powder already contains its acid, so it does not need the same partner.

Question 28Baking and Pastry Fundamentals

Why is a pastry shell pricked with a fork before it is blind baked?

  1. To speed browning of the base
  2. To strengthen gluten before baking
  3. To let trapped steam escape Correct answer.
  4. To seal the surface against moisture

Explanation

Water in the dough turns to steam during baking, and if the steam is trapped beneath the surface it lifts the dough into large bubbles. Small holes vent that steam so the shell stays flat and even. The holes are too small to let filling leak through once the crust has set.

Question 29Baking and Pastry Fundamentals

Why is a stirred custard such as crème brûlée baked in a water bath?

  1. The water steams the surface to form a skin
  2. It keeps the humidity of the oven low
  3. It dissolves the sugar evenly through the mix
  4. It buffers the heat so egg proteins set gently Correct answer.

Explanation

Egg proteins coagulate into a tender gel around 71–80°C, and above that range they contract and squeeze out liquid, producing curdling or a grainy texture. A water bath cannot exceed about 100°C, so the ramekin heats slowly and evenly from all sides. The result is a smooth, just-set custard instead of a rubbery or weeping one.

Question 30Baking and Pastry Fundamentals

A chilled pie dough keeps springing back and fighting the rolling pin. What is the best response?

  1. Press harder with steady, even strokes
  2. Warm the dough near the oven before rolling
  3. Cover it and let it rest in the refrigerator Correct answer.
  4. Work in extra flour to firm the dough

Explanation

Spring-back is a sign that gluten strands have tightened during mixing and rolling. Resting lets the network relax, and the refrigerator firms the butter so the dough rolls cleanly without smearing fat into the flour. After about 20–30 minutes the dough usually rolls out without resistance.

Question 31Baking and Pastry Fundamentals

Why is a small amount of cream of tartar or glucose added to a boiling sugar syrup?

  1. It raises the boiling point sharply
  2. It adds a glossy sheen to the syrup
  3. It interferes with sucrose crystallization Correct answer.
  4. It speeds up caramelization

Explanation

Sugar syrups can crystallize when a single seed crystal forms and starts a chain reaction. Interfering agents such as glucose, invert sugar, or an acid like cream of tartar block that orderly lattice growth or convert part of the sucrose into glucose and fructose. The syrup stays fluid and smooth instead of seizing into a grainy mass.

Question 32Baking and Pastry Fundamentals

What distinguishes couverture chocolate from ordinary dark chocolate?

  1. It contains more sugar for sweetness
  2. It has fewer cocoa solids for mildness
  3. It has extra cocoa butter for flow and snap Correct answer.
  4. It has vegetable fat added for shine

Explanation

Couverture is defined by a higher proportion of cocoa butter, which lowers viscosity when melted so the chocolate flows thinly and releases air bubbles. That fluidity gives molded and enrobed pieces a thin, even shell with a clean snap and gloss. Ordinary dark chocolate is thicker when melted and less suited to coating work.

Question 33Baking and Pastry Fundamentals

A trace of egg yolk gets into a bowl of egg whites. Why does this interfere with whipping them to a foam?

  1. The fat reacts with sugar to form a syrup
  2. The yolk raises the pH and blocks aeration
  3. Fat coats the proteins and disrupts the foam network Correct answer.
  4. Yolk proteins bind water and dry out the foam

Explanation

Whipping unfolds egg-white proteins so they can form films around air cells at the liquid–air interface. Fat is strongly surface-active and competes for that interface, coating proteins and preventing them from linking into stable films; it can also collapse bubbles already formed. This is why bowls and whisks must be completely free of grease.

Question 34Baking and Pastry Fundamentals

A brioche formula containing about 30% sugar ferments much more slowly than a lean dough. What is the best explanation?

  1. The sugar pushes the dough pH above the yeast's tolerance
  2. The sugar blocks starch from gelatinizing
  3. The sugar draws water from the yeast cells by osmosis Correct answer.
  4. The sugar breaks down the gluten network

Explanation

Dissolved sugar raises osmotic pressure in the dough's water, and yeast cells lose moisture and slow their metabolism as a result. Rich, heavily sweetened doughs are therefore often made with osmotolerant yeast, a larger inoculation, or a pre-ferment. Salt acts through a similar osmotic effect, which is why it is never dumped directly onto yeast.

Question 35Pastry Production and Plated Desserts

During lamination of croissant dough, the butter block should be:

  1. Warm and fluid, about 30°C
  2. Left at warm room temperature, above 25°C
  3. Cool and pliable, 15–18°C Correct answer.
  4. Frozen solid, below 0°C

Explanation

The butter must remain a distinct layer that rolls out evenly with the dough. Cool, pliable butter deforms without cracking, while warmer butter is absorbed into the dough and ruins the layers.

Question 36Pastry Production and Plated Desserts

Choux pastry rises mainly because:

  1. whipped egg whites trap air
  2. yeast ferments and releases carbon dioxide
  3. baking powder releases gas when heated
  4. steam expands inside the dough Correct answer.

Explanation

Choux contains no yeast or chemical leavener; its lift comes from water turning to steam during baking. The steam inflates the paste, and the set structure holds the hollow shape once it dries.

Question 37Pastry Production and Plated Desserts

The main purpose of tempering chocolate is to:

  1. increase the sugar content noticeably
  2. make the chocolate thicker for piping
  3. remove excess cocoa butter
  4. form stable cocoa butter crystals Correct answer.

Explanation

Tempering controls cocoa butter crystallization so the chocolate sets with a glossy surface and a clean snap. It also improves contraction from molds and resistance to bloom.

Question 38Pastry Production and Plated Desserts

Crème anglaise is cooked to approximately:

  1. 72°C
  2. 82–85°C Correct answer.
  3. 60°C
  4. 100°C

Explanation

Egg yolk proteins thicken the custard in the 82–85°C range. Higher heat causes curdling, while lower heat leaves the sauce too thin.

Question 39Pastry Production and Plated Desserts

Whipping cream intended for Chantilly should have a fat content of about:

  1. 10–15% fat
  2. 18–22% fat
  3. 30–40% fat Correct answer.
  4. 45–55% fat

Explanation

Whipping cream needs enough fat to form a stable foam around incorporated air. Roughly 30–40% fat gives the structure and richness expected for Chantilly.

Question 40Pastry Production and Plated Desserts

Increasing the proportion of cream in a ganache:

  1. makes the finished ganache softer Correct answer.
  2. makes the finished ganache harder
  3. makes it more stable at room temperature
  4. prevents cocoa butter from crystallizing

Explanation

Ganache consistency depends on the ratio of chocolate to cream. More cream adds water and fat, producing a softer set; more chocolate produces a firmer set.

Question 41Pastry Production and Plated Desserts

A sound principle for plating desserts is to:

  1. use as many different components as possible
  2. leave negative space around the focal item Correct answer.
  3. place the tallest item at the plate's edge
  4. fill every part of the plate with components

Explanation

Negative space frames the dessert and directs the eye to the focal point. An off-center focal item with clean spacing usually looks more intentional than a crowded plate.

Question 42Pastry Production and Plated Desserts

Blind baking a tart shell means:

  1. baking it with the filling already added
  2. baking it empty with weights Correct answer.
  3. chilling it until firm before rolling
  4. brushing it with egg wash before baking

Explanation

Blind baking partially or fully sets the pastry before a wet or no-bake filling is added. Weights or a liner keep the base flat and prevent the sides from collapsing.

Question 43Pastry Production and Plated Desserts

Italian meringue is made by adding syrup cooked to about:

  1. 130°C
  2. 105°C
  3. 118°C Correct answer.
  4. 100°C

Explanation

The sugar syrup for Italian meringue is cooked to the soft-ball range, around 118°C, then poured into whipping egg whites. This cooks the whites lightly and produces a stable, glossy meringue.

Question 44Pastry Production and Plated Desserts

When making choux paste, you stop adding egg when the mixture:

  1. falls in a slow V-shaped ribbon Correct answer.
  2. forms stiff peaks that stand straight up
  3. becomes cold to the touch
  4. clears the bowl in a single mass

Explanation

The amount of egg needed varies with the flour and evaporation during cooking. A slow V-shaped ribbon indicates the paste is soft enough to pipe but still holds its shape.

Question 45Pastry Production and Plated Desserts

Croissant dough is typically proofed at:

  1. 4°C
  2. 24–27°C Correct answer.
  3. 50°C
  4. 35°C

Explanation

Croissants proof in a warm, humid environment, commonly 24–27°C, so the butter stays below melting while the yeast produces gas. Much warmer conditions can melt the butter and collapse the layers.

Question 46Pastry Production and Plated Desserts

Adding glucose syrup or invert sugar to a sugar syrup:

  1. helps prevent crystallization Correct answer.
  2. raises the final cooking temperature
  3. makes the syrup opaque
  4. speeds up crystallization

Explanation

Glucose and invert sugar interfere with sucrose molecules arranging into crystals. This is why they are used in fondant, caramel, and sugar work to keep syrups smooth.

Question 47Pastry Production and Plated Desserts

Caramel reaches the hard-crack stage at approximately:

  1. 170°C
  2. 149–154°C Correct answer.
  3. 125°C
  4. 110°C

Explanation

Hard crack is the sugar stage at which caramel cools to a brittle, glassy solid. It occurs around 149–154°C, just before the sugar begins to darken and turn bitter.

Question 48Pastry Production and Plated Desserts

Pastry cream must be brought to a boil to:

  1. caramelize the sugar in the milk
  2. evaporate excess water from the mixture
  3. kill all bacteria in the eggs
  4. gelatinize the starch fully Correct answer.

Explanation

The starch in pastry cream must reach a full boil to gelatinize completely and give the proper thick, sliceable texture. If it is undercooked, the cream can taste starchy and may thin out later.

Question 49Pastry Production and Plated Desserts

Fat bloom on chocolate appears as:

  1. gray streaks from unstable fat crystals Correct answer.
  2. sugar crystals on the surface
  3. green mold spots from moisture
  4. dark burnt patches

Explanation

Fat bloom forms when cocoa butter separates and recrystallizes at the surface, often after warm storage. It looks grayish or streaky and is harmless, though it indicates poor tempering or storage.

Question 50Pastry Production and Plated Desserts

A Bavarian cream is set mainly by:

  1. gelatin Correct answer.
  2. freezing
  3. starch gelatinization
  4. egg coagulation

Explanation

Bavarian cream is a custard base lightened with whipped cream and set with gelatin. The gelatin provides the cold-set structure that allows it to unmold and hold its shape.