Question 1

Autolyse technique

Accepted Answer

A resting period after mixing flour and water, allowing enzymes to break down proteins and carbohydrates for improved dough texture.

Question 2

Bakers' percentage

Accepted Answer

A weight-based system for measuring ingredients in relation to the total flour weight, expressed as a percentage.

Question 3

Bulk fermentation

Accepted Answer

The first rise of dough, when yeast ferments sugar to produce carbon dioxide and alcohol, leading to dough expansion.

Question 4

Choux pastry

Accepted Answer

A light pastry dough made by cooking flour and water into a roux, then adding eggs to create a paste that puffs when baked.

Question 5

Cold fermentation

Accepted Answer

Slowing down the fermentation process by placing dough in a cold environment, allowing flavor development and improved texture.

Question 6

Couche cloth

Accepted Answer

A floured linen cloth used to support and shape baguettes during proofing.

Question 7

Crumb

Accepted Answer

The interior texture of bread, characterized by the size, shape, and uniformity of air pockets.

Question 8

Danish dough

Accepted Answer

A rich, laminated yeast dough made with layers of butter and used for sweet pastries like Danish pastries.

Question 9

Double hydration

Accepted Answer

The process of adding water in two stages when mixing dough, which aids in gluten development and improves dough handling.

Question 10

Enzymatic browning

Accepted Answer

The Maillard reaction that occurs when sugar and amino acids in baked goods are heated, creating a brown crust and enhanced flavor.

Question 11

Frangipane

Accepted Answer

A filling made from ground almonds, sugar, butter, and eggs, used in pastries like almond croissants and tarts.

Question 12

Gelatinization

Accepted Answer

The process in which starch granules absorb water and swell, thickening mixtures like custards and pie fillings.

Question 13

Inverted sugar

Accepted Answer

A sugar syrup made by breaking down sucrose into glucose and fructose, used to improve the texture and shelf life of baked goods.

Question 14

Laminated dough

Accepted Answer

A dough made by layering fat and dough, then folding and rolling multiple times to create flaky layers, as in puff pastry or croissants.

Question 15

Levain

Accepted Answer

A type of pre-ferment made with wild yeast, used to leaven and flavor sourdough bread.

Question 16

Maillard reaction

Accepted Answer

A chemical reaction between amino acids and reducing sugars, creating the characteristic brown crust and complex flavors in baked goods.

Question 17

Oven spring

Accepted Answer

The rapid expansion of dough during the initial stages of baking, caused by trapped gas expanding due to heat.

Question 18

Pâte à choux

Accepted Answer

See Choux pastry.

Question 19

Pâte brisée

Accepted Answer

A type of shortcrust pastry used for pie and tart crusts, made with flour, butter, water, and salt.

Question 20

Pâte sucrée

Accepted Answer

A sweet shortcrust pastry made with flour, butter, sugar, and eggs, used for dessert tarts and quiches.

Question 21

Pâte sablée

Accepted Answer

A crumbly, sandy-textured pastry made with flour, butter, sugar, and egg yolks, used for dessert tarts and cookies.

Question 22

Poolish

Accepted Answer

A wet pre-ferment made with equal parts flour, water, and a small amount of yeast, used to enhance flavor and texture in bread.

Question 23

Pre-ferment

Accepted Answer

A mixture of flour, water, and yeast or sourdough starter, fermented before being added to the final dough to improve flavor, texture, and shelf life.

Question 24

Proofing

Accepted Answer

The final rise of shaped dough before baking, allowing the dough to develop flavor and structure.

Question 25

Retarding

Accepted Answer

See Cold fermentation.

Question 26

Royal icing

Accepted Answer

A smooth, hard-drying icing made from powdered sugar, egg whites, and flavorings, used for decorating cookies and cakes.

Question 27

Scoring

Accepted Answer

Making cuts on the surface of dough before baking to control oven spring and create an attractive pattern on the crust.

Question 28

Sponge

Accepted Answer

A type of pre-ferment made with flour, water, and yeast, used to improve the flavor and texture of bread dough.

Question 29

Steam injection

Accepted Answer

Introducing steam into the oven during the initial stages of baking to promote oven spring, glossy crust, and better browning.

Question 30

Streusel

Accepted Answer

A crumbly topping made from flour, sugar, and butter, used on pastries, cakes, and muffins.

Question 31

Swiss meringue

Accepted Answer

A stable meringue made by heating egg whites and sugar over a double boiler, then whipping to stiff peaks, used in buttercream and as a topping.

Question 32

Tangzhong

Accepted Answer

A cooked mixture of flour and water, used in bread recipes to improve softness, moisture retention, and shelf life.

Question 33

Tempering chocolate

Accepted Answer

Heating and cooling chocolate to specific temperatures to create stable cocoa butter crystals for a shiny, snappy finish.

Question 34

Viennoiserie

Accepted Answer

A category of baked goods made from yeast-leavened dough, typically enriched with butter, sugar, and eggs, including croissants and Danish pastries.

Question 35

Wash

Accepted Answer

A liquid mixture, usually egg, milk, or cream, brushed on the surface of dough before baking to promote browning and gloss.

Question 36

Windowpane test

Accepted Answer

A method of checking gluten development by stretching a small piece of dough to see if it forms a thin, translucent membrane without tearing.

Question 37

Yudane

Accepted Answer

A mixture of boiling water and bread flour, used in bread recipes to improve softness, moisture retention, and shelf life.

Question 38

Zabaglione

Accepted Answer

An Italian dessert made from egg yolks, sugar, and wine, whipped over a double boiler to create a light, airy custard.

Question 39

Bench rest

Accepted Answer

A short resting period after pre-shaping dough, allowing it to relax before final shaping.

Question 40

Brioche

Accepted Answer

A rich, buttery bread made with eggs, sugar, and a high butter content, often used for sweet and savory applications.

Question 41

Pâte fermentée

Accepted Answer

A type of pre-ferment made by reserving a portion of dough from a previous batch, used to improve flavor and texture in bread dough.

Question 42

Gluten window

Accepted Answer

See Windowpane test.

Question 43

Stollen

Accepted Answer

A German fruit bread made with dried fruit, nuts, and spices, often filled with marzipan and dusted with powdered sugar.

Question 44

Pain de mie

Accepted Answer

A soft, fine-textured sandwich bread made with a high percentage of milk and butter, typically baked in a lidded pan.

Question 45

Baking blind

Accepted Answer

Pre-baking a pie or tart crust with weights to prevent puffing and shrinking, before adding the filling and finishing the bake.

Question 46

Lye solution

Accepted Answer

A caustic alkaline solution used to dip pretzels and other baked goods before baking, promoting a deep brown color and distinct flavor.

Question 47

Stenciling

Accepted Answer

Using a stencil to create a pattern or design on baked goods, often with powdered sugar or cocoa powder.

Advanced Baker's Red Seal Exam Flashcards