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Professional Baking

Subject : cooking

Instructions:

Answer 50 questions in 15 minutes.
If you are not ready to take this test, you can study here.
Match each statement with the correct term.
Don't refresh. All questions and answers are randomly picked and ordered every time you load a test.

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. You get very tender biscuits with less volume (not as high)
Biscuit Method. What if you skip the kneading step?
Muffin method is not suitable for formulas high in ___________.
What is the best way to pour muffin batter into tins?
What is danger of muffin batter?

2. Brown evenly
Is the creaming moeth more or less time consuming than the muffin method?
Popovers derive their structure from bread flour and
Do muffins rise better with paper liners or just a greased tin pan?
Brushing the tops of biscuits with an egg wash before baking helps them

3. Mixes ingredients together more evenly/uniformly
Popovers derive their structure from bread flour and
Batters for muffins and quick loaf breads can be interchanged. What does this mean?
Why does the creaming method mix together the fat & sugar first?
Overmixing muffin dough can result in

4. Corn meal
Why do popovers require more mixing than other quick breads?
When cutting biscuits - why should you space the cuts as closely together as possible?
When preparing biscuits - the fat should be cut into dry ingredients until mixture looks like ________________.
Should you mix batters a little or a lot?

5. A batter that is liquid enough to be poured
This mixing method results in a lumpy batter
Pour Batters
Why does the creaming method mix together the fat & sugar first?
Makeup of Biscuits

6. More cakelike & less flaky
Should muffin batter be smooth?
Procedure - Muffin Method
When cutting biscuits - why should you space the cuts as closely together as possible?
If a biscuit uses creaming method - What is the result?

7. Fast & easy
Is muffin method long & hard or fast & easy?
When cutting biscuits - why should you space the cuts as closely together as possible?
What is the best way to pour muffin batter into tins?
When making up corn bread - sheet pans should be _______________________

8. Greased & floured
Overmixing muffin dough can result in
The quick bread that uses no chemical leaveners of yeast is called a...
Muffin Method. What happens if you do not bake immediately after mixing?
When making up muffins you should make sure tins and loaf pans are _______________

9. 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.
Why do popovers require more mixing than other quick breads?
Procedure - Muffin Method
Why might a baker choose to prepare a quick bread using the creaming method rather than the biscuit or muffin method?
Batters for muffins and quick loaf breads can be interchanged. What does this mean?

10. 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.
Procedure - Creaming Method (Biscuits)
Drop Batters
This mixing method results in a lumpy batter
Creaming Method

11. More time consuming
What develops inside popovers while baking?
When cutting biscuits with a knife - you should cut _____________ down and ___________ drag knife.
Is muffin method long & hard or fast & easy?
Is the creaming moeth more or less time consuming than the muffin method?

12. Greased or lined with silicone paper
Explain how gingerbread came to sweetened.
When making up corn bread - sheet pans should be _______________________
Formulas for muffins and quick loaf breads in this Chapter should be thought of breads and not tea cakes. Why?
This type of bread is a wide variety of cakes - shortbreads or cookies. dates back to Middle Ages. Spices used.

13. Flakier biscuit
When preparing biscuits - the fat should be cut into dry ingredients until mixture looks like ________________.
Biscuit Method. If you use slightly more shortening and cut it in less (pieces are size of peas) - what will it produce?
3 mixing methods for most quick breads
When making up corn bread - sheet pans should be _______________________

14. Fat
What happens if you overmix batter?
Muffin method is not suitable for formulas high in ___________.
When preparing biscuits - the fat should be cut into dry ingredients until mixture looks like ________________.
What type of dough/batter are popovers made from?

15. Muffins - pancakes - waffles - loaf-type or sheet-type quick breads.
3 mixing methods for most quick breads
Muffin Method
How long should you knead biscuit dough?
What happens if muffin batter is overmixed?

16. Overmixing caused irregular shapes - toughness & tunnelling
What is the best way to pour muffin batter into tins?
Should muffin batter be smooth?
Is the creaming moeth more or less time consuming than the muffin 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?

17. 1. Soft doughs (biscuits - rolled out & cut into shapes) 2. Batters (pour batters & drop batters)
Procedure - Creaming Method (Muffins - Loaves - Coffee cakes)
2 Types of Dough Mixtures for Quick Breads
Muffin Method
Is the creaming moeth more or less time consuming than the muffin method?

18. Tea cakes
Overmixing muffin dough can result in
Why does the creaming method mix together the fat & sugar first?
Quick breads high in sugar ad fats are sometimes called
3 mixing methods for most quick breads

19. Scoop batter from OUTSIDE EDGE of bowl. Do not stir!
What is the best way to pour muffin batter into tins?
Drop Batters
Should you mix batters a little or a lot?
Overmixing muffin dough can result in

20. Use creaming method if formula is high in fat. Produces fine texture & has less danger of overmixing. Cakelike result.
Batters for muffins and quick loaf breads can be interchanged. What does this mean?
Formulas for muffins and quick loaf breads in this Chapter should be thought of breads and not tea cakes. Why?
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?

21. Formulas use less fat & sugar than rich - oily muffins sold in stores today.
Popovers derive their structure from bread flour and
Muffin batters are easily used to make
Procedure - Biscuit Method
Formulas for muffins and quick loaf breads in this Chapter should be thought of breads and not tea cakes. Why?

22. Loaf breads
Tunneling
Biscuit Method. What if you skip the kneading step?
When preparing biscuits - the fat should be cut into dry ingredients until mixture looks like ________________.
Muffin batters are easily used to make

23. Thin batter
Procedure - Creaming Method (Biscuits)
What type of dough/batter are popovers made from?
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 _______________

24. The development of elongated holes inside muffin products
Overmixing muffin dough can result in
Biscuit Method. If you use slightly more shortening and cut it in less (pieces are size of peas) - what will it produce?
Tunneling
The quick bread that uses no chemical leaveners of yeast is called a...

25. Only slight - you don't want quick bread too chewy - you want TENDERNESS
What type of gluten development do you want in quick breads?
What is the best way to pour muffin batter into tins?
If you use the leftover scraps after cutting out biscuits - how will the biscuits made from the scraps taste?
If loaf breads and coffee cakes have high fat & sugar - can they be mixed more or less?

26. Toughness & tunnelling
Muffin batters are easily used to make
Overmixing muffin dough can result in
Why must popover batter be mixed well?
When cutting biscuits with round hand cutters - you should cut straight __________.

27. 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
When spooning muffin mix into tins - it's best to
Overmixing muffin dough can result in
Procedure - Biscuit Method
Should you mix batters a little or a lot?

28. Eggs
Popovers derive their structure from bread flour and
When spooning muffin mix into tins - it's best to
When making up muffins you should make sure tins and loaf pans are _______________
Biscuit Method. What does overkneading do to biscuits?

29. Muffin method
Muffin Method. What happens if you do not bake immediately after mixing?
What happens if muffin batter is overmixed?
2 Types of Dough Mixtures for Quick Breads
This mixing method results in a lumpy batter

30. Method that begins with the blending of fat & sugar (cakes - cookies - etc.)
3 mixing methods for most quick breads
How are popovers leavened?
Popovers derive their structure from bread flour and
Creaming Method

31. So you don't waste dough. Minimize leftover scraps.
When cutting biscuits - why should you space the cuts as closely together as possible?
When making up corn bread - sheet pans should be _______________________
Is yeast used for quick breads?
Do quick breads need fermentation time?

32. Tougher
When pouring muffin batter into tins - do not _____________.
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?
Which mixing method requires some kneading before ready for makeup?

33. Very large holes
Pour Batters
What develops inside popovers while baking?
What is the benefit of using the creaming method?
Procedure - Creaming Method (Biscuits)

34. Biscuits & scones
Quick breads made using muffin method are not as ___________ and cakelike as muffins using the creaming method.
If you use the leftover scraps after cutting out biscuits - how will the biscuits made from the scraps taste?
Do quick breads need fermentation time?
Quick bread soft doughs are used to make

35. Biscuit method
How long should you knead biscuit dough?
Should you mix batters a little or a lot?
Which mixing method requires some kneading before ready for makeup?
Popovers

36. Muffins - loaf breads - pancakes
Examples of batters?
If loaf breads and coffee cakes have high fat & sugar - can they be mixed more or less?
Makeup of Biscuits
Do quick breads need fermentation time?

37. Rich
Quick bread soft doughs are used to make
Biscuit Method. If you use slightly more shortening and cut it in less (pieces are size of peas) - what will it produce?
Quick breads made using muffin method are not as ___________ and cakelike as muffins using the creaming method.
2 Types of Dough Mixtures for Quick Breads

38. 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.
Quick breads made using muffin method are not as ___________ and cakelike as muffins using the creaming method.
What type of flour is used for making popovers? Why?
Biscuit Method
When spooning muffin mix into tins - it's best to

39. Cut STRAIGHT DOWN and Do Not DRAG KNIFE!
Which mixing method requires some kneading before ready for makeup?
Example of soft dough?
When cutting biscuits with a knife - you should cut _____________ down and ___________ drag knife.
Which mixing method is used for formulas high in fat?

40. POPOVERS
When making up muffins you should make sure tins and loaf pans are _______________
Why might a baker choose to prepare a quick bread using the creaming method rather than the biscuit or muffin method?
What is the exception among quick breads?
Which mixing method requires some kneading before ready for makeup?

41. Tin pan
Drop Batters
Do muffins rise better with paper liners or just a greased tin pan?
What keeps gluten development low in mixing batter for quick breads?
When cutting biscuits with a knife - you should cut _____________ down and ___________ drag knife.

42. They can be mixed more without becoming tough.
This type of bread is a wide variety of cakes - shortbreads or cookies. dates back to Middle Ages. Spices used.
How long should you knead biscuit dough?
If loaf breads and coffee cakes have high fat & sugar - can they be mixed more or less?
When cutting biscuits with round hand cutters - you should cut straight __________.

43. Creaming method
Which mixing method is used for formulas high in fat?
What keeps gluten development low in mixing batter for quick breads?
The quick bread that uses no chemical leaveners of yeast is called a...
2 Types of Dough Mixtures for Quick Breads

44. Toughness & Tunnelling
What happens if muffin batter is overmixed?
If loaf breads and coffee cakes have high fat & sugar - can they be mixed more or less?
Should muffin batter be smooth?
What keeps gluten development low in mixing batter for quick breads?

45. Toughens them.
Biscuit Method. What does overkneading do to biscuits?
What type of gluten development do you want in quick breads?
Which mixing method is used for formulas high in fat?
Drop Batters

46. Knead the biscuit method. Muffin method only mix until batter is just moist (it will be lumpy)
How long should you knead biscuit dough?
What is the most important difference between the biscuit method and the muffin bethod?
Muffin method is not suitable for formulas high in ___________.
Quick bread soft doughs are used to make

47. 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.
Drop Batters
Makeup of Biscuits
Batters for muffins and quick loaf breads can be interchanged. What does this mean?
This type of bread is a wide variety of cakes - shortbreads or cookies. dates back to Middle Ages. Spices used.

48. Mix very little - plus fat & sugar
Which mixing method requires some kneading before ready for makeup?
Why do popovers require more mixing than other quick breads?
Quick breads made using muffin method are not as ___________ and cakelike as muffins using the creaming method.
What keeps gluten development low in mixing batter for quick breads?

49. To develop gluten so structure can hold up and make holes.
2 Types of Dough Mixtures for Quick Breads
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 must popover batter be mixed well?
Muffin method is not suitable for formulas high in ___________.

50. Loss of volume will happen (Muffins won't rise as high)
Which mixing method is used for formulas high in fat?
When spooning muffin mix into tins - it's best to
What is the most important difference between the biscuit method and the muffin bethod?
Muffin Method. What happens if you do not bake immediately after mixing?