State Qualifying Exam Preparation Guide
Commercial Baking
(CB)
Exams developed in partnership with Cengage Learning.
Book Information
Advanced Bread and Pastry Author: Michel Suas ISBN-13: 9781418011697 1st Edition ©2009 Published
Exam Topics
I. Introduction • About the Craft • About Hygiene and Sanitation
II. Breads
• The Bread Process and Dough Mixing • Fermentation • Baking Bread • Advanced flour technology • Alternative baking processes • Bread Formulas
III. Viennoiserie
• Viennoiserie
IV. Pastry • Cookies • Quick breads • Pastry Dough • Pies & Tarts • Cake Mixing and Baking • Syrups, Creams, Custards, Egg Foams, and Icings
SQE Preparation Guide Commercial Baking
SkillsUSA Illinois Page 2
• Mousse • Classic and Modern Cake Assembly • Petits Fours and Confections • Frozen Desserts • Plated Desserts • Advanced Decoration • Chocolate and Chocolate Work
Sample Questions
1. The introduction of grains into the diet was first as a porridge and then as simple flat bread baked on hot stones.
a. True b. False
2. Which of the following ingredients directly affect(s) fermentation?
a. salt b. water c. sugar d. all answers are correct
3. Masking is done to:
a. secure the crumbs to the cake b. seal in moisture c. create a level and even surface for glazing d. both “secure the crumbs to the cake” and “create a level and even surface for
glazing”
4. What effect did Carême have on pastry?
5. What does it mean if chocolate is undertempered? overtempered?
