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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. 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!
When pouring muffin batter into tins - do not _____________.
If a biscuit uses creaming method - What is the result?
Procedure - Muffin Method
What type of gluten development do you want in quick breads?

2. Mixes ingredients together more evenly/uniformly
This mixing method is best for quick bread formulas high in fat and sugar
Do quick breads need fermentation time?
What is the exception among quick breads?
Why does the creaming method mix together the fat & sugar first?

3. DOWN. Cut straight down. Do Not TWIST CUTTER!
Muffin Method. What happens if you do not bake immediately after mixing?
Do muffins rise better with paper liners or just a greased tin pan?
Biscuit Method. What does overkneading do to biscuits?
When cutting biscuits with round hand cutters - you should cut straight __________.

4. Biscuits & scones
Quick bread soft doughs are used to make
This mixing method results in a lumpy batter
What keeps gluten development low in mixing batter for quick breads?
Biscuit Method. What if you skip the kneading step?

5. They can be mixed more without becoming tough.
Why does the creaming method mix together the fat & sugar first?
If loaf breads and coffee cakes have high fat & sugar - can they be mixed more or less?
Example of soft dough?
This type of bread is a wide variety of cakes - shortbreads or cookies. dates back to Middle Ages. Spices used.

6. Toughness & Tunnelling (the development of elongated holes inside muffin products)
What happens if you overmix batter?
Makeup of Biscuits
What develops inside popovers while baking?
What is the benefit of using the creaming method?

7. Biscuits - scones - similar products. Sometimes called pastry method (it's like method used for mixing pie pastry)
Procedure - Biscuit Method
When making up muffins you should make sure tins and loaf pans are _______________
Biscuit Method
What is the best way to pour muffin batter into tins?

8. Do Not STIR OR MIX the batter. It will toughen it!
Procedure - Creaming Method (Biscuits)
When pouring muffin batter into tins - do not _____________.
Example of soft dough?
How can you cut biscuits to eliminate scraps?

9. You get very tender biscuits with less volume (not as high)
Biscuit Method. What if you skip the kneading step?
How are popovers leavened?
When preparing biscuits - the fat should be cut into dry ingredients until mixture looks like ________________.
Drop Batters

10. Method that begins with the blending of fat & sugar (cakes - cookies - etc.)
Muffin Method. What happens if you do not bake immediately after mixing?
If loaf breads and coffee cakes have high fat & sugar - can they be mixed more or less?
Biscuit Method
Creaming Method

11. More time consuming
Why does the creaming method mix together the fat & sugar first?
Is the creaming moeth more or less time consuming than the muffin method?
Muffin Method. What happens if you do not bake immediately after mixing?
Is yeast used for quick breads?

12. No. Only mix until ingredients are moistened. Batter may be lumpy.
Should muffin batter be smooth?
Muffin method is not suitable for formulas high in ___________.
Is yeast used for quick breads?
What happens if you overmix batter?

13. Muffins - loaf breads - pancakes
Quick breads made using muffin method are not as ___________ and cakelike as muffins using the creaming method.
Formulas for muffins and quick loaf breads in this Chapter should be thought of breads and not tea cakes. Why?
Examples of batters?
Muffin method is not suitable for formulas high in ___________.

14. A baked product made of thin batter - leavened only by steam & characterized by large holes/cavities on the inside
Popovers
If a biscuit uses creaming method - What is the result?
Formulas for muffins and quick loaf breads in this Chapter should be thought of breads and not tea cakes. Why?
Quick bread soft doughs are used to make

15. 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?
This type of bread is a wide variety of cakes - shortbreads or cookies. dates back to Middle Ages. Spices used.
Brushing the tops of biscuits with an egg wash before baking helps them
Is the creaming moeth more or less time consuming than the muffin method?

16. Fast & easy
Brushing the tops of biscuits with an egg wash before baking helps them
2 Types of Dough Mixtures for Quick Breads
This mixing method results in a lumpy batter
Is muffin method long & hard or fast & easy?

17. Mix very little - plus fat & sugar
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?
Muffin Method
What keeps gluten development low in mixing batter for quick breads?
Formulas for muffins and quick loaf breads in this Chapter should be thought of breads and not tea cakes. Why?

18. Gingerbread!
Example of soft dough?
Procedure - Biscuit Method
This type of bread is a wide variety of cakes - shortbreads or cookies. dates back to Middle Ages. Spices used.
Biscuit Method. If you use slightly more shortening and cut it in less (pieces are size of peas) - what will it produce?

19. Tougher
If you use the leftover scraps after cutting out biscuits - how will the biscuits made from the scraps taste?
Muffin Method
What is the exception among quick breads?
When making up muffins you should make sure tins and loaf pans are _______________

20. Toughens them.
Why does the creaming method mix together the fat & sugar first?
Biscuit Method. What does overkneading do to biscuits?
Quick breads made using muffin method are not as ___________ and cakelike as muffins using the creaming method.
What is the benefit of using the creaming method?

21. Produces fine textured goods and less danger of overmixing
Formulas for muffins and quick loaf breads in this Chapter should be thought of breads and not tea cakes. Why?
What is the benefit of using the creaming method?
Muffin batters are easily used to make
3 mixing methods for most quick breads

22. Lightly. Just enough to develop flakiness but not toughen product.
Muffin method is not suitable for formulas high in ___________.
When cutting biscuits with round hand cutters - you should cut straight __________.
How long should you knead biscuit dough?
Examples of batters?

23. A batter that is liquid enough to be poured
Pour Batters
2 Types of Dough Mixtures for Quick Breads
Biscuit Method. What does overkneading do to biscuits?
What type of dough/batter are popovers made from?

24. POPOVERS
When making up muffins you should make sure tins and loaf pans are _______________
What is the exception among quick breads?
Procedure - Biscuit Method
Overmixing muffin dough can result in

25. Rich
Procedure - Muffin Method
This type of bread is a wide variety of cakes - shortbreads or cookies. dates back to Middle Ages. Spices used.
When making up muffins you should make sure tins and loaf pans are _______________
Quick breads made using muffin method are not as ___________ and cakelike as muffins using the creaming method.

26. Toughness & Tunnelling
What is danger of muffin batter?
What happens if muffin batter is overmixed?
Should muffin batter be smooth?
Tunneling

27. Loss of volume will happen (Muffins won't rise as high)
Explain how gingerbread came to sweetened.
If loaf breads and coffee cakes have high fat & sugar - can they be mixed more or less?
This mixing method results in a lumpy batter
Muffin Method. What happens if you do not bake immediately after mixing?

28. 1. biscuit method 2. muffin method 3. creaming method
Biscuit Method. If you use slightly more shortening and cut it in less (pieces are size of peas) - what will it produce?
When cutting biscuits with a knife - you should cut _____________ down and ___________ drag knife.
3 mixing methods for most quick breads
What is danger of muffin batter?

29. More cakelike & less flaky
If a biscuit uses creaming method - What is the result?
When cutting biscuits with round hand cutters - you should cut straight __________.
How can you cut biscuits to eliminate scraps?
This type of bread is a wide variety of cakes - shortbreads or cookies. dates back to Middle Ages. Spices used.

30. A LITTLE! Keep gluten development low. Mix only until the dry ingredients are moist.
What type of gluten development do you want in quick breads?
Do quick breads need fermentation time?
Which mixing method requires some kneading before ready for makeup?
Should you mix batters a little or a lot?

31. Scoop batter from OUTSIDE EDGE of bowl. Do not stir!
Do muffins rise better with paper liners or just a greased tin pan?
What is the best way to pour muffin batter into tins?
When cutting biscuits with round hand cutters - you should cut straight __________.
Which mixing method is used for formulas high in fat?

32. Popovers are leavened with steam.
If a biscuit uses creaming method - What is the result?
How are popovers leavened?
When cutting biscuits with a knife - you should cut _____________ down and ___________ drag knife.
Muffin Method

33. 1. Soft doughs (biscuits - rolled out & cut into shapes) 2. Batters (pour batters & drop batters)
Example of soft dough?
Do muffins rise better with paper liners or just a greased tin pan?
What is the benefit of using the creaming method?
2 Types of Dough Mixtures for Quick Breads

34. Tin pan
What is the best way to pour muffin batter into tins?
Biscuit Method. What does overkneading do to biscuits?
When cutting biscuits - why should you space the cuts as closely together as possible?
Do muffins rise better with paper liners or just a greased tin pan?

35. To develop gluten so structure can hold up and make holes.
What type of flour is used for making popovers? Why?
If loaf breads and coffee cakes have high fat & sugar - can they be mixed more or less?
2 Types of Dough Mixtures for Quick Breads
Why must popover batter be mixed well?

36. Cut STRAIGHT DOWN and Do Not DRAG KNIFE!
Should you mix batters a little or a lot?
The quick bread that uses no chemical leaveners of yeast is called a...
What happens if muffin batter is overmixed?
When cutting biscuits with a knife - you should cut _____________ down and ___________ drag knife.

37. Greased & floured
Quick breads made using muffin method are not as ___________ and cakelike as muffins using the creaming method.
How can you cut biscuits to eliminate scraps?
What happens if you overmix batter?
When making up muffins you should make sure tins and loaf pans are _______________

38. A batter too thick to be poured but will drop in lumps from spoon
Biscuit Method
Should muffin batter be smooth?
Drop Batters
Is muffin method long & hard or fast & easy?

39. Toughness & tunnelling
If loaf breads and coffee cakes have high fat & sugar - can they be mixed more or less?
Overmixing muffin dough can result in
How are popovers leavened?
Biscuit Method. If you use slightly more shortening and cut it in less (pieces are size of peas) - what will it produce?

40. No yeast. Chemical leavening agents are used (baking powder - baking soda) & steam
What develops inside popovers while baking?
Is yeast used for quick breads?
Why might a baker choose to prepare a quick bread using the creaming method rather than the biscuit or muffin method?
Which mixing method requires some kneading before ready for makeup?

41. If the batter was a bread batter - you can make muffins out of it. If it was a muffin batter - you can make bread out of it.
When spooning muffin mix into tins - it's best to
How are popovers leavened?
Why must popover batter be mixed well?
Batters for muffins and quick loaf breads can be interchanged. What does this mean?

42. So you don't waste dough. Minimize leftover scraps.
When cutting biscuits - why should you space the cuts as closely together as possible?
Pour Batters
Why might a baker choose to prepare a quick bread using the creaming method rather than the biscuit or muffin method?
Procedure - Biscuit Method

43. Popovers have no chemical leaveners or yeast. Uses steam - bread flour & eggs to help rise. You must mix more to develop gluten to hlod up the structure and create the holes in baked good.
Batters for muffins and quick loaf breads can be interchanged. What does this mean?
What is the benefit of using the creaming method?
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?
Why do popovers require more mixing than other quick breads?

44. Brown evenly
Quick breads high in sugar ad fats are sometimes called
This mixing method is best for quick bread formulas high in fat and sugar
Brushing the tops of biscuits with an egg wash before baking helps them
Biscuit Method. If you use slightly more shortening and cut it in less (pieces are size of peas) - what will it produce?

45. Muffins - pancakes - waffles - loaf-type or sheet-type quick breads.
What happens if you overmix batter?
Muffin Method
This mixing method results in a lumpy batter
When cutting biscuits with a knife - you should cut _____________ down and ___________ drag knife.

46. No. Yeast is not used
When cutting biscuits with round hand cutters - you should cut straight __________.
Do quick breads need fermentation time?
Creaming Method
Popovers

47. Formulas use less fat & sugar than rich - oily muffins sold in stores today.
Formulas for muffins and quick loaf breads in this Chapter should be thought of breads and not tea cakes. Why?
Drop Batters
Which mixing method is used for formulas high in fat?
What type of gluten development do you want in quick breads?

48. 1. Cream fat - sugar - salt - milk powder 2. Gradually (little by little) add eggs 3. Add water or milk (liquid) 4. Sift together flour & baking powder in separate bowl. 5. Add to liquids & mix to a smooth dough.
What is the exception among quick breads?
2 Types of Dough Mixtures for Quick Breads
Procedure - Creaming Method (Biscuits)
When cutting biscuits - why should you space the cuts as closely together as possible?

49. Popover (uses steam!)
Do muffins rise better with paper liners or just a greased tin pan?
This mixing method results in a lumpy batter
The quick bread that uses no chemical leaveners of yeast is called a...
Is the creaming moeth more or less time consuming than the muffin method?

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
Makeup of Biscuits
Formulas for muffins and quick loaf breads in this Chapter should be thought of breads and not tea cakes. Why?
What happens if you overmix batter?
Procedure - Biscuit Method

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