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Red Seal Cook Exam (Interprovincial)

M. Sweet and savoury baked goods and desserts: practice questions

Our Red Seal Cook bank has 15 questions on this topic. Here are 5 of them with answers; the full mock exam draws from every topic, like the real one.

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Question 1

Meringue weeps beads of syrup after baking. A common cause is:

  1. Too much cream of tartar
  2. Baking at a very low temperature for too long
  3. Using room-temperature egg whites
  4. Undissolved sugar or underbaking
Show the answer

D. Undissolved sugar or underbaking — Sugar must dissolve fully in the whites; undissolved sugar and underbaking cause beading and weeping.

Question 2

Choux paste (pâte à choux) used for profiteroles rises because of:

  1. Steam from its high moisture content
  2. Yeast
  3. Baking powder
  4. Whipped egg whites folded in
Show the answer

A. Steam from its high moisture content — Choux paste is cooked on the stove and leavened by steam in a hot oven.

Question 3

Baking soda needs which other type of ingredient to leaven a batter?

  1. Yeast
  2. Extra salt
  3. Cold butter
  4. An acid, such as buttermilk or yogurt
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D. An acid, such as buttermilk or yogurt — Baking soda (sodium bicarbonate) releases carbon dioxide when it reacts with an acid.

Question 4

Crème anglaise is cooked until it coats a spoon. Why must it not boil?

  1. The egg yolks would curdle
  2. The sugar would crystallize
  3. It would turn too thin
  4. The vanilla would turn bitter
Show the answer

A. The egg yolks would curdle — Custard sauces are thickened only by egg yolk and curdle if overheated.

Question 5

Why are pie dough ingredients kept cold?

  1. Cold fat stays in pieces and creates flaky layers
  2. Cold dough develops more gluten, which makes the crust chewy and strong
  3. Cold ingredients make the dough rise
  4. Cold water dissolves the sugar
Show the answer

A. Cold fat stays in pieces and creates flaky layers — Solid flecks of fat melt in the oven and create flaky layers; warm fat gives a mealy, tough crust.

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