Test your basic knowledge |

Professional Baking

Subject : cooking
Instructions:
  • Answer 50 questions in 15 minutes.
  • If you are not ready to take this test, you can study here.
  • 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)






36. POPOVERS






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