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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. 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.

2. First with honey. Then with sugarcane. Last with molasses.

3. Knead the biscuit method. Muffin method only mix until batter is just moist (it will be lumpy)

4. Very large holes

5. Biscuits


7. Thin batter

8. No. Yeast is not used

9. Corn meal

10. 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

11. Only slight - you don't want quick bread too chewy - you want TENDERNESS

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

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

14. Rich

15. Mix very little - plus fat & sugar

16. Toughness & tunnelling

17. Flakier biscuit

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

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

20. Toughens them.

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

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

23. More time consuming

24. More cakelike & less flaky

25. Greased & floured

26. Fat

27. Brown evenly

28. Overmixing caused irregular shapes - toughness & tunnelling

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

30. Tea cakes

31. A batter that is liquid enough to be poured

32. Muffin method

33. Popovers are leavened with steam.

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

35. 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.

36. Tougher

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

38. Use creaming method if formula is high in fat. Produces fine texture & has less danger of overmixing. Cakelike result.

39. Greased or lined with silicone paper

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

41. Loaf breads

42. Gingerbread!

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

44. Tin pan

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

46. Eggs

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

48. Mixes ingredients together more evenly/uniformly

49. Muffins - loaf breads - pancakes

50. Toughness & Tunnelling