A 3. Scones/Biscuits
A. Soft Dough (Scones/Biscuits)
B. Pour Batter (Pancakes)
C. Drop Batter (Banana Bread)
6. Describing Pies 2 Points
Which of these describes a pie?
A flaky, fat and flour base, often have a top and bottom (or one or the other). (Correct) A crumbly, short crust pastry base with filling. A layered, sweet pastry baked with Danish pastry traditions. A baked snack or dessert that is typically small, flat, and sweet.
7. True or False: Kitchen Tools 2 Points
Pastry blenders are used for scraping dough off of your work bench.
True False (Correct - bench scrapers/knives are used instead)
8. Cobbler Definition 2 Points
Which of the following best defines a cobbler?
A biscuit or cake-like topping baked over fruit (Correct) A pie crust base and top A deep-fried fruit batter A crispy oat topping over fruit
Baking Mastery Final Exam • Teacher Key Page 2 of 4
Culinary Arts Final Key Answer Guide
9. True or False: Fritters 2 Points
Fritters are typically deep-fried after being coated in batter or dough.
True (Correct) False
10. Cookie Classification 2 Points
Which of the following is a list of actual cookie types?
drop, pressed, bar, molded, rolled, refrigerator (Correct) drop, pour, soft chemical, physical, biological yeast, wild yeast, baking soda, baking powder, steam
11. True or False: Leavening Methods 2 Points
Leavening agents can be physical, chemical, and biological.
True (Correct) False
12. Yeast Definition 2 Points
What is yeast?
A single-celled living organism used as a leavening agent in baking (Correct) The interior texture of baked bread. A test to check gluten development: stretch dough thin enough to see light through without tearing. The outer surface of the bread, typically crisp or chewy after baking.
13. Yeast Terms Matching 8 Points (2 pts each)
Match the yeast process term on the left with its definition on the right.
B 1. Fermentation
C 2. Proofing
D 3. Rising (Bulk)
A 4. Kneading
A. Working dough by hand or mixer to develop gluten. (Kneading)
B. The process where yeast feeds on sugars and produces CO₂ and alcohol. (Fermentation)
C. The final rise of shaped bread dough before baking. (Proofing)
D. The first rest period after mixing, where yeast begins working. (Rising)
14. True or False: Punching Down 2 Points
To "punch down" means to punch the dough aggressively to redistribute yeast and gas bubbles.
True False (Correct - it is a gentle pressing, NOT an aggressive punch)
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Culinary Arts Final Key Final Answer Guide
15. Bread Structure (4 pts)
Match terms with correct definition.
B 1. Crust
A 2. Crumb
A. The interior texture of bread.
B. The outer surface, typically crisp/chewy.
16. Croissants (2 pts)
Croissants are leavened with steam.
True (Correct) False
17. Beurrage (2 pts)
Beurrage is the solid fat that gets incorporated into the dough for lamination.
True (Correct) False
18. Laminated Dough Definition (2 pts)
What is laminated dough?
Pastry dough of many alternating layers of dough and butter or other fat. (Correct) The number of times the dough and butter are rolled and folded. A folding method that folds the dough in four. The solid fat (usually butter) that is incorporated into the dough.
19. Lamination Matching (10 pts)
Match the term to the definition.
B 1. Single Book Fold
D 2. Double Book Fold
A 3. Plasticity
E 4. Turns
C 5. Dough Sheeter
A. The pliability or ability of the butter to be shaped.
B. Basic technique where dough is folded in thirds, like a letter.
C. A bakery machine that rolls out dough to a uniform thickness.
D. A folding method that folds the dough in four.
E. The number of times the dough and butter are rolled and folded.
20. Protein Blend (2 pts)
All-purpose flour is a blend of low protein flour with high protein flour.
21. Bread Flour (2 pts)
AP and bread flour have identical protein levels.
T False (Correct)
22. Cake Flour (2 pts)
Lower protein than AP, yields soft/pliable goods.
True (Correct) F
23. Bread Making Process (4 pts)
Correct Order from Start (1) to Finish (8):
1 Mise en place
2 Mixing ingredients
3 Kneading
4 Bulk fermentation
5 Punch down
6 Shape
7 Proof (final rise)
8 Bake
24. Flour Value (2 pts)
Baker's Percentage of flour is:
50% 100% (Correct)
25. Lamination (2 pts)
Lamination is folding and rolling butter into dough.
True (Correct) False
Baking Mastery Final Exam • Teacher Key Page 4 of 4 • End of Answer Key
