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. Eggs






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






3. Tea cakes






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. 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






6. Corn meal






7. Loaf breads






8. Biscuits






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






10. Mixes ingredients together more evenly/uniformly






11. Scoop batter from edge

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






13. The development of elongated holes inside muffin products






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






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






16. Greased or lined with silicone paper






17. Brown evenly






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






19. Flakier biscuit






20. Muffin method






21. Tougher






22. Fat






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






24. POPOVERS






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






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






27. 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






28. Tin pan






29. Fast & easy






30. Toughens them.






31. 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.






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






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






34. Toughness & Tunnelling






35. Cut STRAIGHT DOWN and Do Not DRAG KNIFE!






36. More time consuming






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






38. Rich






39. Toughness & tunnelling






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






41. Greased & floured






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






43. They can be mixed more without becoming tough.






44. Biscuits & scones






45. Biscuit method






46. Muffins - loaf breads - pancakes






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






48. Creaming method






49. Creaming method






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