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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. Popover (uses steam!)

2. Loaf breads

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

4. 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.

5. Mixes ingredients together more evenly/uniformly

6. More cakelike & less flaky

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

8. Very large holes

9. Muffins - loaf breads - pancakes

10. Scoop batter from edge

11. 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!

12. 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

13. Eggs

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

15. Tin pan

16. Rich

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

18. Creaming method

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

20. No. Yeast is not used

21. Biscuits & scones

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

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

24. 1. Cream fat - sugar - salt - spices - milk powder until light 2. Mix in eggs in 2 or 3 stages 3. Sift dry ingredients (flour - baking powder) together in separate bowl 4. Stir liquid ingredients together in separate bowl 5. Add dry ingredients alter

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

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

27. Toughens them.

28. Tougher

29. Produces fine textured goods and less danger of overmixing

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

31. 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

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

33. Gingerbread!

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

35. 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.

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

37. Fast & easy

38. 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.

39. Greased or lined with silicone paper

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

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

42. Muffin method

43. Flakier biscuit

44. Thin batter

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

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

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

48. They can be mixed more without becoming tough.

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

50. More time consuming