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Professional Baking

Subject : cooking
  • 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!

2. Mixes ingredients together more evenly/uniformly

3. DOWN. Cut straight down. Do Not TWIST CUTTER!

4. Biscuits & scones

5. They can be mixed more without becoming tough.

6. Toughness & Tunnelling (the development of elongated holes inside muffin products)

7. Biscuits - scones - similar products. Sometimes called pastry method (it's like method used for mixing pie pastry)

8. Do Not STIR OR MIX the batter. It will toughen it!

9. You get very tender biscuits with less volume (not as high)

10. Method that begins with the blending of fat & sugar (cakes - cookies - etc.)

11. More time consuming

12. No. Only mix until ingredients are moistened. Batter may be lumpy.

13. Muffins - loaf breads - pancakes

14. A baked product made of thin batter - leavened only by steam & characterized by large holes/cavities on the inside

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.

16. Fast & easy

17. Mix very little - plus fat & sugar

18. Gingerbread!

19. Tougher

20. Toughens them.

21. Produces fine textured goods and less danger of overmixing

22. Lightly. Just enough to develop flakiness but not toughen product.

23. A batter that is liquid enough to be poured


25. Rich

26. Toughness & Tunnelling

27. Loss of volume will happen (Muffins won't rise as high)

28. 1. biscuit method 2. muffin method 3. creaming method

29. More cakelike & less flaky

30. A LITTLE! Keep gluten development low. Mix only until the dry ingredients are moist.

31. Scoop batter from OUTSIDE EDGE of bowl. Do not stir!

32. Popovers are leavened with steam.

33. 1. Soft doughs (biscuits - rolled out & cut into shapes) 2. Batters (pour batters & drop batters)

34. Tin pan

35. To develop gluten so structure can hold up and make holes.


37. Greased & floured

38. A batter too thick to be poured but will drop in lumps from spoon

39. Toughness & tunnelling

40. No yeast. Chemical leavening agents are used (baking powder - baking soda) & steam

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.

42. So you don't waste dough. Minimize leftover scraps.

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.

44. Brown evenly

45. Muffins - pancakes - waffles - loaf-type or sheet-type quick breads.

46. No. Yeast is not used

47. Formulas use less fat & sugar than rich - oily muffins sold in stores today.

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.

49. Popover (uses steam!)

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