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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. Mix very little - plus fat & sugar

2. Fat

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

4. Biscuits & scones

5. Corn meal

6. Brown evenly

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

8. Greased & floured

9. Mixes ingredients together more evenly/uniformly

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

11. Gingerbread!

12. Biscuit method

13. Toughness & tunnelling

14. Muffin method

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

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

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

18. Eggs

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

20. A batter that is liquid enough to be poured

21. No. Yeast is not used

22. More time consuming

23. They can be mixed more without becoming tough.

24. Rich

25. Very large holes

26. Creaming method

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

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

29. Fast & easy

30. Creaming method

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

32. Scoop batter from edge

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

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

35. Thin batter

36. Flakier biscuit

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

38. Toughens them.

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

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

41. More cakelike & less flaky


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

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

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

46. 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

47. Greased or lined with silicone paper

48. 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!

49. 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.

50. Muffins - loaf breads - pancakes