Test your basic knowledge |

Professional Baking

Subject : cooking
  • Answer 50 questions in 15 minutes.
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  • 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. 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

2. Toughens them.

3. A batter that is liquid enough to be poured

4. More cakelike & less flaky

5. Greased or lined with silicone paper

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!

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

8. Fast & easy

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

10. Creaming method

11. Popover (uses steam!)

12. Rich

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.

14. Scoop batter from edge

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

16. Cut into squares of triangles with pastry cutter knife or roller cutters.

17. Fat

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

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

20. The development of elongated holes inside muffin products

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

22. Gingerbread!

23. Loaf breads

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

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

26. Produces fine textured goods and less danger of overmixing

27. No. Yeast is not used

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

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

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

31. Toughness & Tunnelling

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

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

34. Overmixing caused irregular shapes - toughness & tunnelling

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


37. Tin pan

38. Eggs

39. Popovers are leavened with steam.

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

41. Corn meal

42. Creaming method

43. Very large holes

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

45. Brown evenly

46. Overmixing can cause toughness. Mix only until dry ingredients become moist!

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

48. Thin batter

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