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

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

3. 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.

4. Fast & easy

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

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

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

8. Tea cakes

9. Creaming method

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

11. 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

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

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

14. Greased or lined with silicone paper

15. More time consuming

16. Fat

17. Mix very little - plus fat & sugar

18. 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.

19. Popovers are leavened with steam.

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

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

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

23. 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.

24. Toughness & Tunnelling

25. Brown evenly

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

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


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

30. Scoop batter from edge

31. Mixes ingredients together more evenly/uniformly

32. 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!

33. Very large holes

34. Tougher

35. Rich

36. Do Not STIR OR MIX the batter. It will toughen it!

37. No. Yeast is not used

38. Overmixing caused irregular shapes - toughness & tunnelling

39. Biscuits & scones

40. Toughens them.

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

42. 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.

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

44. They can be mixed more without becoming tough.

45. Creaming method

46. Flakier biscuit

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

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

49. Gingerbread!

50. More cakelike & less flaky