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Professional Baking

Subject : cooking

Instructions:

Answer 50 questions in 15 minutes.
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Match each statement with the correct term.
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This is a study tool. The 3 wrong answers for each question are randomly chosen from answers to other questions. So, you might find at times the answers obvious, but you will see it re-enforces your understanding as you take the test each time.

1. 1. Roll out dough into uniform sheets 1/2 in (1 cm) thick 2. Cut into desired shape 3. Place 1/2 in apart on greased/paper lined baking sheet 4. Apply egg wash or milk to brown 5. Bake ASAP
Biscuit Method. If you use slightly more shortening and cut it in less (pieces are size of peas) - what will it produce?
Do muffins rise better with paper liners or just a greased tin pan?
How long should you knead biscuit dough?
Makeup of Biscuits

2. Toughens them.
Biscuit Method. What does overkneading do to biscuits?
What happens if muffin batter is overmixed?
Quick breads high in sugar ad fats are sometimes called
2 Types of Dough Mixtures for Quick Breads

3. A batter that is liquid enough to be poured
Pour Batters
Quick breads high in sugar ad fats are sometimes called
Should muffin batter be smooth?
Formulas for muffins and quick loaf breads in this Chapter should be thought of breads and not tea cakes. Why?

4. More cakelike & less flaky
What happens if you overmix batter?
Overmixing muffin dough can result in
Makeup of Biscuits
If a biscuit uses creaming method - What is the result?

5. Greased or lined with silicone paper
If you made a batch of muffins that came out of the oven with strange - knobby shapes - what would you expect to be the reason?
What keeps gluten development low in mixing batter for quick breads?
Quick breads made using muffin method are not as ___________ and cakelike as muffins using the creaming method.
When making up corn bread - sheet pans should be _______________________

6. 1. Sift together dry ingredients 2. combine all liquids - including melted fat 3. Add liquids to dry. Mix only until batter is moist. Will look lumpy. Do Not Overmix! 4. Pan and bake immediately!
Example of soft dough?
Procedure - Muffin Method
Muffin Method. What happens if you do not bake immediately after mixing?
When preparing biscuits - the fat should be cut into dry ingredients until mixture looks like ________________.

7. Formulas use less fat & sugar than rich - oily muffins sold in stores today.
Why might a baker choose to prepare a quick bread using the creaming method rather than the biscuit or muffin method?
Formulas for muffins and quick loaf breads in this Chapter should be thought of breads and not tea cakes. Why?
Biscuit Method
What is the most important difference between the biscuit method and the muffin bethod?

8. Fast & easy
Popovers derive their structure from bread flour and
What develops inside popovers while baking?
Muffin method is not suitable for formulas high in ___________.
Is muffin method long & hard or fast & easy?

9. Only slight - you don't want quick bread too chewy - you want TENDERNESS
Biscuit Method
Example of soft dough?
What type of gluten development do you want in quick breads?
When making up muffins you should make sure tins and loaf pans are _______________

10. Creaming method
Muffin Method. What happens if you do not bake immediately after mixing?
Which mixing method is used for formulas high in fat?
What is the best way to pour muffin batter into tins?
Explain how gingerbread came to sweetened.

11. Popover (uses steam!)
The quick bread that uses no chemical leaveners of yeast is called a...
When making up muffins you should make sure tins and loaf pans are _______________
If a biscuit uses creaming method - What is the result?
Why do popovers require more mixing than other quick breads?

12. Rich
Quick breads high in sugar ad fats are sometimes called
Quick breads made using muffin method are not as ___________ and cakelike as muffins using the creaming method.
What develops inside popovers while baking?
Is muffin method long & hard or fast & easy?

13. Bread flour. Popover structure must be strong enough to hold up the large holes. Batter mixed well to develop gluten. HIGH % OF EGGS used to give structure.
What type of flour is used for making popovers? Why?
Why do popovers require more mixing than other quick breads?
Which mixing method is used for formulas high in fat?
When cutting biscuits with round hand cutters - you should cut straight __________.

14. Scoop batter from edge
Muffin Method. What happens if you do not bake immediately after mixing?
Why do popovers require more mixing than other quick breads?
Example of soft dough?
When spooning muffin mix into tins - it's best to

15. Scoop batter from OUTSIDE EDGE of bowl. Do not stir!
If loaf breads and coffee cakes have high fat & sugar - can they be mixed more or less?
What is the best way to pour muffin batter into tins?
Procedure - Creaming Method (Biscuits)
The quick bread that uses no chemical leaveners of yeast is called a...

16. Cut into squares of triangles with pastry cutter knife or roller cutters.
Do muffins rise better with paper liners or just a greased tin pan?
2 Types of Dough Mixtures for Quick Breads
How can you cut biscuits to eliminate scraps?
When cutting biscuits with a knife - you should cut _____________ down and ___________ drag knife.

17. Fat
What is the exception among quick breads?
Quick breads made using muffin method are not as ___________ and cakelike as muffins using the creaming method.
When making up muffins you should make sure tins and loaf pans are _______________
Muffin method is not suitable for formulas high in ___________.

18. Loss of volume will happen (Muffins won't rise as high)
This mixing method results in a lumpy batter
Muffin Method. What happens if you do not bake immediately after mixing?
How can you cut biscuits to eliminate scraps?
Why does the creaming method mix together the fat & sugar first?

19. Method that begins with the blending of fat & sugar (cakes - cookies - etc.)
What keeps gluten development low in mixing batter for quick breads?
Why must popover batter be mixed well?
Creaming Method
Examples of batters?

20. The development of elongated holes inside muffin products
Tunneling
This type of bread is a wide variety of cakes - shortbreads or cookies. dates back to Middle Ages. Spices used.
What type of gluten development do you want in quick breads?
What is the exception among quick breads?

21. A LITTLE! Keep gluten development low. Mix only until the dry ingredients are moist.
Should you mix batters a little or a lot?
What is the best way to pour muffin batter into tins?
This mixing method results in a lumpy batter
2 Types of Dough Mixtures for Quick Breads

22. Gingerbread!
Batters for muffins and quick loaf breads can be interchanged. What does this mean?
What type of flour is used for making popovers? Why?
What develops inside popovers while baking?
This type of bread is a wide variety of cakes - shortbreads or cookies. dates back to Middle Ages. Spices used.

23. Loaf breads
Makeup of Biscuits
Muffin batters are easily used to make
What type of gluten development do you want in quick breads?
Why might a baker choose to prepare a quick bread using the creaming method rather than the biscuit or muffin method?

24. No. Only mix until ingredients are moistened. Batter may be lumpy.
When cutting biscuits with a knife - you should cut _____________ down and ___________ drag knife.
Should muffin batter be smooth?
Overmixing muffin dough can result in
What is the most important difference between the biscuit method and the muffin bethod?

25. 1. biscuit method 2. muffin method 3. creaming method
What type of flour is used for making popovers? Why?
Batters for muffins and quick loaf breads can be interchanged. What does this mean?
Muffin method is not suitable for formulas high in ___________.
3 mixing methods for most quick breads

26. Produces fine textured goods and less danger of overmixing
Procedure - Muffin Method
What is the benefit of using the creaming method?
Explain how gingerbread came to sweetened.
Examples of batters?

27. No. Yeast is not used
Procedure - Biscuit Method
Muffin batters are easily used to make
Explain how gingerbread came to sweetened.
Do quick breads need fermentation time?

28. Toughness & Tunnelling (the development of elongated holes inside muffin products)
What happens if you overmix batter?
What happens if muffin batter is overmixed?
Explain how gingerbread came to sweetened.
Popovers

29. To develop gluten so structure can hold up and make holes.
Muffin method is not suitable for formulas high in ___________.
What develops inside popovers while baking?
Why must popover batter be mixed well?
Biscuit Method. If you use slightly more shortening and cut it in less (pieces are size of peas) - what will it produce?

30. Muffins - pancakes - waffles - loaf-type or sheet-type quick breads.
How can you cut biscuits to eliminate scraps?
Examples of batters?
Muffin Method
Do muffins rise better with paper liners or just a greased tin pan?

31. Toughness & Tunnelling
What happens if muffin batter is overmixed?
Is muffin method long & hard or fast & easy?
3 mixing methods for most quick breads
If loaf breads and coffee cakes have high fat & sugar - can they be mixed more or less?

32. 1. Soft doughs (biscuits - rolled out & cut into shapes) 2. Batters (pour batters & drop batters)
If loaf breads and coffee cakes have high fat & sugar - can they be mixed more or less?
Formulas for muffins and quick loaf breads in this Chapter should be thought of breads and not tea cakes. Why?
Muffin method is not suitable for formulas high in ___________.
2 Types of Dough Mixtures for Quick Breads

33. So you don't waste dough. Minimize leftover scraps.
This mixing method is best for quick bread formulas high in fat and sugar
Why does the creaming method mix together the fat & sugar first?
Is the creaming moeth more or less time consuming than the muffin method?
When cutting biscuits - why should you space the cuts as closely together as possible?

34. Overmixing caused irregular shapes - toughness & tunnelling
What is the most important difference between the biscuit method and the muffin bethod?
When cutting biscuits with round hand cutters - you should cut straight __________.
Why does the creaming method mix together the fat & sugar first?
If you made a batch of muffins that came out of the oven with strange - knobby shapes - what would you expect to be the reason?

35. You get very tender biscuits with less volume (not as high)
What is danger of muffin batter?
Biscuit Method. What if you skip the kneading step?
If loaf breads and coffee cakes have high fat & sugar - can they be mixed more or less?
What is the benefit of using the creaming method?

36. POPOVERS
This type of bread is a wide variety of cakes - shortbreads or cookies. dates back to Middle Ages. Spices used.
Is muffin method long & hard or fast & easy?
When pouring muffin batter into tins - do not _____________.
What is the exception among quick breads?

37. Tin pan
What type of dough/batter are popovers made from?
Procedure - Creaming Method (Biscuits)
When cutting biscuits with round hand cutters - you should cut straight __________.
Do muffins rise better with paper liners or just a greased tin pan?

38. Eggs
Drop Batters
Pour Batters
Popovers derive their structure from bread flour and
Do muffins rise better with paper liners or just a greased tin pan?

39. Popovers are leavened with steam.
How can you cut biscuits to eliminate scraps?
Why does the creaming method mix together the fat & sugar first?
How are popovers leavened?
Procedure - Biscuit Method

40. Knead the biscuit method. Muffin method only mix until batter is just moist (it will be lumpy)
Do quick breads need fermentation time?
Biscuit Method. What does overkneading do to biscuits?
What is the most important difference between the biscuit method and the muffin bethod?
Do muffins rise better with paper liners or just a greased tin pan?

41. Corn meal
Procedure - Muffin Method
When preparing biscuits - the fat should be cut into dry ingredients until mixture looks like ________________.
Example of soft dough?
Do muffins rise better with paper liners or just a greased tin pan?

42. Creaming method
What type of flour is used for making popovers? Why?
Should muffin batter be smooth?
What is the most important difference between the biscuit method and the muffin bethod?
This mixing method is best for quick bread formulas high in fat and sugar

43. Very large holes
Why must popover batter be mixed well?
If you made a batch of muffins that came out of the oven with strange - knobby shapes - what would you expect to be the reason?
Formulas for muffins and quick loaf breads in this Chapter should be thought of breads and not tea cakes. Why?
What develops inside popovers while baking?

44. Lightly. Just enough to develop flakiness but not toughen product.
Creaming Method
Biscuit Method. What does overkneading do to biscuits?
What is the exception among quick breads?
How long should you knead biscuit dough?

45. Brown evenly
Brushing the tops of biscuits with an egg wash before baking helps them
If you use the leftover scraps after cutting out biscuits - how will the biscuits made from the scraps taste?
When cutting biscuits - why should you space the cuts as closely together as possible?
How can you cut biscuits to eliminate scraps?

46. Overmixing can cause toughness. Mix only until dry ingredients become moist!
What is danger of muffin batter?
What is the exception among quick breads?
Popovers derive their structure from bread flour and
Creaming Method

47. Use creaming method if formula is high in fat. Produces fine texture & has less danger of overmixing. Cakelike result.
Which mixing method requires some kneading before ready for makeup?
When making up corn bread - sheet pans should be _______________________
Biscuit Method. If you use slightly more shortening and cut it in less (pieces are size of peas) - what will it produce?
Why might a baker choose to prepare a quick bread using the creaming method rather than the biscuit or muffin method?

48. Thin batter
When spooning muffin mix into tins - it's best to
Biscuit Method
What is the most important difference between the biscuit method and the muffin bethod?
What type of dough/batter are popovers made from?

49. No yeast. Chemical leavening agents are used (baking powder - baking soda) & steam
Explain how gingerbread came to sweetened.
What keeps gluten development low in mixing batter for quick breads?
Is yeast used for quick breads?
What type of gluten development do you want in quick breads?

50. 1. scale ingredients 2. sift dry ingredients together 3. cut in fat (until it looks like cornmeal) 4. combine liquid ingredients in separate bowl 5. add to dry ingredients & mix just until soft dough forms (DON'T Overmix!) 6. Bring dough to bench & k
Procedure - Biscuit Method
Biscuit Method. What does overkneading do to biscuits?
Pour Batters
This mixing method results in a lumpy batter

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