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. Loss of volume will happen (Muffins won't rise as high)
When making up corn bread - sheet pans should be _______________________
What type of dough/batter are popovers made from?
Muffin Method
Muffin Method. What happens if you do not bake immediately after mixing?

2. Popovers are leavened with steam.
How long should you knead biscuit dough?
How are popovers leavened?
When making up muffins you should make sure tins and loaf pans are _______________
Why might a baker choose to prepare a quick bread using the creaming method rather than the biscuit or muffin method?

3. Biscuits
Drop Batters
Example of soft dough?
This mixing method results in a lumpy batter
Why do popovers require more mixing than other quick breads?

4. Formulas use less fat & sugar than rich - oily muffins sold in stores today.
What happens if you overmix batter?
Should you mix batters a little or a lot?
Formulas for muffins and quick loaf breads in this Chapter should be thought of breads and not tea cakes. Why?
How can you cut biscuits to eliminate scraps?

5. Use creaming method if formula is high in fat. Produces fine texture & has less danger of overmixing. Cakelike result.
Quick breads high in sugar ad fats are sometimes called
Why might a baker choose to prepare a quick bread using the creaming method rather than the biscuit or muffin method?
Formulas for muffins and quick loaf breads in this Chapter should be thought of breads and not tea cakes. Why?
If you made a batch of muffins that came out of the oven with strange - knobby shapes - what would you expect to be the reason?

6. Toughness & tunnelling
Overmixing muffin dough can result in
Quick breads high in sugar ad fats are sometimes called
When cutting biscuits with a knife - you should cut _____________ down and ___________ drag knife.
Procedure - Creaming Method (Muffins - Loaves - Coffee cakes)

7. Greased & floured
The quick bread that uses no chemical leaveners of yeast is called a...
Which mixing method is used for formulas high in fat?
Muffin batters are easily used to make
When making up muffins you should make sure tins and loaf pans are _______________

8. Flakier biscuit
Quick breads made using muffin method are not as ___________ and cakelike as muffins using the creaming method.
Do quick breads need fermentation time?
Why do popovers require more mixing than other quick breads?
Biscuit Method. If you use slightly more shortening and cut it in less (pieces are size of peas) - what will it produce?

9. Scoop batter from edge

10. Muffins - loaf breads - pancakes
Popovers derive their structure from bread flour and
Examples of batters?
Should you mix batters a little or a lot?
Do quick breads need fermentation time?

11. Eggs
If you made a batch of muffins that came out of the oven with strange - knobby shapes - what would you expect to be the reason?
Overmixing muffin dough can result in
Popovers derive their structure from bread flour and
Do muffins rise better with paper liners or just a greased tin pan?

12. Fat
Which mixing method requires some kneading before ready for makeup?
What keeps gluten development low in mixing batter for quick breads?
When pouring muffin batter into tins - do not _____________.
Muffin method is not suitable for formulas high in ___________.

13. Tin pan
Do muffins rise better with paper liners or just a greased tin pan?
Explain how gingerbread came to sweetened.
Which mixing method requires some kneading before ready for makeup?
Muffin Method. What happens if you do not bake immediately after mixing?

14. Gingerbread!
When pouring muffin batter into tins - do not _____________.
This type of bread is a wide variety of cakes - shortbreads or cookies. dates back to Middle Ages. Spices used.
Procedure - Creaming Method (Muffins - Loaves - Coffee cakes)
What happens if muffin batter is overmixed?

15. Biscuits & scones
Popovers
Creaming Method
Drop Batters
Quick bread soft doughs are used to make

16. Tougher
If you use the leftover scraps after cutting out biscuits - how will the biscuits made from the scraps taste?
2 Types of Dough Mixtures for Quick Breads
Procedure - Creaming Method (Biscuits)
Pour Batters

17. Toughness & Tunnelling
What happens if muffin batter is overmixed?
When making up muffins you should make sure tins and loaf pans are _______________
Drop Batters
How are popovers leavened?

18. Rich
Creaming Method
Which mixing method requires some kneading before ready for makeup?
Quick breads made using muffin method are not as ___________ and cakelike as muffins using the creaming method.
If you made a batch of muffins that came out of the oven with strange - knobby shapes - what would you expect to be the reason?

19. A LITTLE! Keep gluten development low. Mix only until the dry ingredients are moist.
Examples of batters?
If you made a batch of muffins that came out of the oven with strange - knobby shapes - what would you expect to be the reason?
Why do popovers require more mixing than other quick breads?
Should you mix batters a little or a lot?

20. Tea cakes
If you made a batch of muffins that came out of the oven with strange - knobby shapes - what would you expect to be the reason?
Which mixing method is used for formulas high in fat?
Pour Batters
Quick breads high in sugar ad fats are sometimes called

21. Produces fine textured goods and less danger of overmixing
Popovers derive their structure from bread flour and
What happens if muffin batter is overmixed?
What is the best way to pour muffin batter into tins?
What is the benefit of using the creaming method?

22. Method that begins with the blending of fat & sugar (cakes - cookies - etc.)
When spooning muffin mix into tins - it's best to
Creaming Method
Muffin method is not suitable for formulas high in ___________.
Muffin Method. What happens if you do not bake immediately after mixing?

23. 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.
What is the benefit of using the creaming method?
Why do popovers require more mixing than other quick breads?
What type of gluten development do you want in quick breads?
Should muffin batter be smooth?

24. Cut STRAIGHT DOWN and Do Not DRAG KNIFE!
Procedure - Creaming Method (Muffins - Loaves - Coffee cakes)
When cutting biscuits with a knife - you should cut _____________ down and ___________ drag knife.
When pouring muffin batter into tins - do not _____________.
How long should you knead biscuit dough?

25. Fast & easy
How are popovers leavened?
Biscuit Method. What if you skip the kneading step?
Should you mix batters a little or a lot?
Is muffin method long & hard or fast & easy?

26. DOWN. Cut straight down. Do Not TWIST CUTTER!
When cutting biscuits with round hand cutters - you should cut straight __________.
Pour Batters
What develops inside popovers while baking?
How are popovers leavened?

27. Creaming method
If a biscuit uses creaming method - What is the result?
This mixing method is best for quick bread formulas high in fat and sugar
Muffin batters are easily used to make
This mixing method results in a lumpy batter

28. Overmixing can cause toughness. Mix only until dry ingredients become moist!
Do muffins rise better with paper liners or just a greased tin pan?
If you use the leftover scraps after cutting out biscuits - how will the biscuits made from the scraps taste?
Procedure - Creaming Method (Biscuits)
What is danger of muffin batter?

29. Loaf breads
What happens if muffin batter is overmixed?
Muffin batters are easily used to make
How long should you knead biscuit dough?
If a biscuit uses creaming method - What is the result?

30. 1. biscuit method 2. muffin method 3. creaming method
When making up corn bread - sheet pans should be _______________________
If a biscuit uses creaming method - What is the result?
3 mixing methods for most quick breads
Biscuit Method

31. To develop gluten so structure can hold up and make holes.
When cutting biscuits with round hand cutters - you should cut straight __________.
Why must popover batter be mixed well?
What type of dough/batter are popovers made from?
The quick bread that uses no chemical leaveners of yeast is called a...

32. 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
Procedure - Biscuit Method
If loaf breads and coffee cakes have high fat & sugar - can they be mixed more or less?
When cutting biscuits with a knife - you should cut _____________ down and ___________ drag knife.
When pouring muffin batter into tins - do not _____________.

33. Only slight - you don't want quick bread too chewy - you want TENDERNESS
What is the exception among quick breads?
Why might a baker choose to prepare a quick bread using the creaming method rather than the biscuit or muffin method?
What type of gluten development do you want in quick breads?
Procedure - Muffin Method

34. No yeast. Chemical leavening agents are used (baking powder - baking soda) & steam
Is yeast used for quick breads?
How long should you knead biscuit dough?
What is the best way to pour muffin batter into tins?
Popovers

35. Muffins - pancakes - waffles - loaf-type or sheet-type quick breads.
Tunneling
Muffin Method
Drop Batters
This mixing method results in a lumpy batter

36. So you don't waste dough. Minimize leftover scraps.
How can you cut biscuits to eliminate scraps?
When cutting biscuits with a knife - you should cut _____________ down and ___________ drag knife.
When pouring muffin batter into tins - do not _____________.
When cutting biscuits - why should you space the cuts as closely together as possible?

37. 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
What is danger of muffin batter?
Muffin method is not suitable for formulas high in ___________.
If a biscuit uses creaming method - What is the result?
Procedure - Creaming Method (Muffins - Loaves - Coffee cakes)

38. Thin batter
What type of dough/batter are popovers made from?
Biscuit Method. What does overkneading do to biscuits?
Popovers
Procedure - Creaming Method (Biscuits)

39. Mixes ingredients together more evenly/uniformly
Which mixing method is used for formulas high in fat?
Creaming Method
Why does the creaming method mix together the fat & sugar first?
Is muffin method long & hard or fast & easy?

40. 1. Soft doughs (biscuits - rolled out & cut into shapes) 2. Batters (pour batters & drop batters)
When making up muffins you should make sure tins and loaf pans are _______________
2 Types of Dough Mixtures for Quick Breads
What type of flour is used for making popovers? Why?
Which mixing method is used for formulas high in fat?

41. 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.
2 Types of Dough Mixtures for Quick Breads
Procedure - Creaming Method (Biscuits)
Procedure - Muffin Method
Tunneling

42. First with honey. Then with sugarcane. Last with molasses.
Biscuit Method
The quick bread that uses no chemical leaveners of yeast is called a...
Explain how gingerbread came to sweetened.
Why do popovers require more mixing than other quick breads?

43. Biscuit method
Which mixing method requires some kneading before ready for makeup?
What is the best way to pour muffin batter into tins?
The quick bread that uses no chemical leaveners of yeast is called a...
Creaming Method

44. A batter too thick to be poured but will drop in lumps from spoon
Quick breads made using muffin method are not as ___________ and cakelike as muffins using the creaming method.
When preparing biscuits - the fat should be cut into dry ingredients until mixture looks like ________________.
What type of dough/batter are popovers made from?
Drop Batters

45. More cakelike & less flaky
Tunneling
Muffin method is not suitable for formulas high in ___________.
If a biscuit uses creaming method - What is the result?
Is muffin method long & hard or fast & easy?

46. Popover (uses steam!)
What is the benefit of using the creaming method?
What keeps gluten development low in mixing batter for quick breads?
Popovers
The quick bread that uses no chemical leaveners of yeast is called a...

47. 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.
Batters for muffins and quick loaf breads can be interchanged. What does this mean?
What is danger of muffin batter?
If a biscuit uses creaming method - What is the result?
Muffin batters are easily used to make

48. Corn meal
Popovers derive their structure from bread flour and
Brushing the tops of biscuits with an egg wash before baking helps them
When preparing biscuits - the fat should be cut into dry ingredients until mixture looks like ________________.
Why does the creaming method mix together the fat & sugar first?

49. Creaming method
Muffin method is not suitable for formulas high in ___________.
Biscuit Method. If you use slightly more shortening and cut it in less (pieces are size of peas) - what will it produce?
Which mixing method is used for formulas high in fat?
Drop Batters

50. More time consuming
What type of dough/batter are popovers made from?
Is the creaming moeth more or less time consuming than the muffin method?
Biscuit Method. What does overkneading do to biscuits?
What is the best way to pour muffin batter into tins?