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. Very large holes
The quick bread that uses no chemical leaveners of yeast is called a...
When spooning muffin mix into tins - it's best to
Muffin Method
What develops inside popovers while baking?

2. Method that begins with the blending of fat & sugar (cakes - cookies - etc.)
This type of bread is a wide variety of cakes - shortbreads or cookies. dates back to Middle Ages. Spices used.
When making up corn bread - sheet pans should be _______________________
Creaming Method
What type of dough/batter are popovers made from?

3. Knead the biscuit method. Muffin method only mix until batter is just moist (it will be lumpy)
What is the most important difference between the biscuit method and the muffin bethod?
Should you mix batters a little or a lot?
If loaf breads and coffee cakes have high fat & sugar - can they be mixed more or less?
Should muffin batter be smooth?

4. Fat
Do quick breads need fermentation time?
When pouring muffin batter into tins - do not _____________.
What keeps gluten development low in mixing batter for quick breads?
Muffin method is not suitable for formulas high in ___________.

5. Mixes ingredients together more evenly/uniformly
Formulas for muffins and quick loaf breads in this Chapter should be thought of breads and not tea cakes. Why?
Why does the creaming method mix together the fat & sugar first?
What keeps gluten development low in mixing batter for quick breads?
Procedure - Creaming Method (Biscuits)

6. More time consuming
Is the creaming moeth more or less time consuming than the muffin method?
Formulas for muffins and quick loaf breads in this Chapter should be thought of breads and not tea cakes. Why?
Muffin Method
Pour Batters

7. They can be mixed more without becoming tough.
What is danger of muffin batter?
If loaf breads and coffee cakes have high fat & sugar - can they be mixed more or less?
This type of bread is a wide variety of cakes - shortbreads or cookies. dates back to Middle Ages. Spices used.
Quick breads high in sugar ad fats are sometimes called

8. Creaming method
When preparing biscuits - the fat should be cut into dry ingredients until mixture looks like ________________.
When cutting biscuits with a knife - you should cut _____________ down and ___________ drag knife.
This mixing method is best for quick bread formulas high in fat and sugar
Should muffin batter be smooth?

9. Overmixing can cause toughness. Mix only until dry ingredients become moist!
Should muffin batter be smooth?
When pouring muffin batter into tins - do not _____________.
What is danger of muffin batter?
What type of gluten development do you want in quick breads?

10. 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!
What type of flour is used for making popovers? Why?
Biscuit Method. If you use slightly more shortening and cut it in less (pieces are size of peas) - what will it produce?
Procedure - Muffin Method
2 Types of Dough Mixtures for Quick Breads

11. No. Yeast is not used
What type of flour is used for making popovers? Why?
Should you mix batters a little or a lot?
Do quick breads need fermentation time?
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?

12. Greased or lined with silicone paper
What type of flour is used for making popovers? Why?
What happens if you overmix batter?
Is yeast used for quick breads?
When making up corn bread - sheet pans should be _______________________

13. Tin pan
Tunneling
Do muffins rise better with paper liners or just a greased tin pan?
Is yeast used for quick breads?
What is danger of muffin batter?

14. Lightly. Just enough to develop flakiness but not toughen product.
Is yeast used for quick breads?
Should muffin batter be smooth?
Popovers derive their structure from bread flour and
How long should you knead biscuit dough?

15. Formulas use less fat & sugar than rich - oily muffins sold in stores today.
Formulas for muffins and quick loaf breads in this Chapter should be thought of breads and not tea cakes. Why?
Brushing the tops of biscuits with an egg wash before baking helps them
What is the benefit of using the creaming method?
Examples of batters?

16. Greased & floured
When cutting biscuits with round hand cutters - you should cut straight __________.
What happens if muffin batter is overmixed?
Quick bread soft doughs are used to make
When making up muffins you should make sure tins and loaf pans are _______________

17. Biscuits - scones - similar products. Sometimes called pastry method (it's like method used for mixing pie pastry)
How long should you knead biscuit dough?
Makeup of Biscuits
Biscuit Method
What happens if muffin batter is overmixed?

18. Produces fine textured goods and less danger of overmixing
What type of gluten development do you want in quick breads?
Muffin Method
What is the benefit of using the creaming method?
Quick breads high in sugar ad fats are sometimes called

19. POPOVERS
Do muffins rise better with paper liners or just a greased tin pan?
When making up muffins you should make sure tins and loaf pans are _______________
2 Types of Dough Mixtures for Quick Breads
What is the exception among quick breads?

20. Flakier biscuit
When cutting biscuits with a knife - you should cut _____________ down and ___________ drag knife.
Biscuit Method. If you use slightly more shortening and cut it in less (pieces are size of peas) - what will it produce?
Why might a baker choose to prepare a quick bread using the creaming method rather than the biscuit or muffin 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?

21. Toughness & Tunnelling
What happens if muffin batter is overmixed?
Why must popover batter be mixed well?
Quick bread soft doughs are used to make
What keeps gluten development low in mixing batter for quick breads?

22. 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
Procedure - Creaming Method (Muffins - Loaves - Coffee cakes)
What is the exception among quick breads?
This mixing method is best for quick bread formulas high in fat and sugar
Is muffin method long & hard or fast & easy?

23. Only slight - you don't want quick bread too chewy - you want TENDERNESS
Tunneling
Which mixing method requires some kneading before ready for makeup?
What type of gluten development do you want in quick breads?
What is danger of muffin batter?

24. You get very tender biscuits with less volume (not as high)
Popovers
What type of gluten development do you want in quick breads?
2 Types of Dough Mixtures for Quick Breads
Biscuit Method. What if you skip the kneading step?

25. Cut STRAIGHT DOWN and Do Not DRAG KNIFE!
When cutting biscuits with a knife - you should cut _____________ down and ___________ drag knife.
Popovers
How long should you knead biscuit dough?
Biscuit Method. What does overkneading do to biscuits?

26. DOWN. Cut straight down. Do Not TWIST CUTTER!
When spooning muffin mix into tins - it's best to
What is the best way to pour muffin batter into tins?
When cutting biscuits with round hand cutters - you should cut straight __________.
If loaf breads and coffee cakes have high fat & sugar - can they be mixed more or less?

27. Creaming method
When pouring muffin batter into tins - do not _____________.
Which mixing method is used for formulas high in fat?
If you use the leftover scraps after cutting out biscuits - how will the biscuits made from the scraps taste?
Muffin method is not suitable for formulas high in ___________.

28. The development of elongated holes inside muffin products
Brushing the tops of biscuits with an egg wash before baking helps them
3 mixing methods for most quick breads
Tunneling
Is the creaming moeth more or less time consuming than the muffin method?

29. Muffin method
This mixing method results in a lumpy batter
What is danger of muffin batter?
Quick bread soft doughs are used to make
Which mixing method requires some kneading before ready for makeup?

30. 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
What type of flour is used for making popovers? Why?
Biscuit Method. What if you skip the kneading step?
Muffin Method

31. Mix very little - plus fat & sugar
This mixing method is best for quick bread formulas high in fat and sugar
When cutting biscuits with round hand cutters - you should cut straight __________.
Muffin Method. What happens if you do not bake immediately after mixing?
What keeps gluten development low in mixing batter for quick breads?

32. A batter that is liquid enough to be poured
Do muffins rise better with paper liners or just a greased tin pan?
Pour Batters
What is danger of muffin batter?
Example of soft dough?

33. A batter too thick to be poured but will drop in lumps from spoon
What happens if you overmix batter?
Procedure - Biscuit Method
Drop Batters
Is yeast used for quick breads?

34. So you don't waste dough. Minimize leftover scraps.
When making up muffins you should make sure tins and loaf pans are _______________
What is the best way to pour muffin batter into tins?
When cutting biscuits - why should you space the cuts as closely together as possible?
What is the benefit of using the creaming method?

35. No yeast. Chemical leavening agents are used (baking powder - baking soda) & steam
When making up muffins you should make sure tins and loaf pans are _______________
Brushing the tops of biscuits with an egg wash before baking helps them
Biscuit Method. What does overkneading do to biscuits?
Is yeast used for quick breads?

36. Do Not STIR OR MIX the batter. It will toughen it!
When pouring muffin batter into tins - do not _____________.
Muffin method is not suitable for formulas high in ___________.
Is muffin method long & hard or fast & easy?
Do muffins rise better with paper liners or just a greased tin pan?

37. Cut into squares of triangles with pastry cutter knife or roller cutters.
When cutting biscuits - why should you space the cuts as closely together as possible?
How can you cut biscuits to eliminate scraps?
Brushing the tops of biscuits with an egg wash before baking helps them
What type of gluten development do you want in quick breads?

38. Gingerbread!
What type of gluten development do you want in quick breads?
This type of bread is a wide variety of cakes - shortbreads or cookies. dates back to Middle Ages. Spices used.
What develops inside popovers while baking?
Muffin Method

39. A LITTLE! Keep gluten development low. Mix only until the dry ingredients are moist.
Tunneling
Should you mix batters a little or a lot?
Muffin method is not suitable for formulas high in ___________.
Procedure - Biscuit Method

40. 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
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?
This mixing method results in a lumpy batter
What keeps gluten development low in mixing batter for quick breads?
Makeup of Biscuits

41. Popover (uses steam!)
When spooning muffin mix into tins - it's best to
Formulas for muffins and quick loaf breads in this Chapter should be thought of breads and not tea cakes. Why?
The quick bread that uses no chemical leaveners of yeast is called a...
If loaf breads and coffee cakes have high fat & sugar - can they be mixed more or less?

42. Biscuit method
What is the most important difference between the biscuit method and the muffin bethod?
Makeup of Biscuits
Which mixing method requires some kneading before ready for makeup?
This mixing method results in a lumpy batter

43. Scoop batter from OUTSIDE EDGE of bowl. Do not stir!
Muffin batters are easily used to make
What is the best way to pour muffin batter into tins?
Explain how gingerbread came to sweetened.
When cutting biscuits with round hand cutters - you should cut straight __________.

44. To develop gluten so structure can hold up and make holes.
Why must popover batter be mixed well?
When pouring muffin batter into tins - do not _____________.
Biscuit Method. If you use slightly more shortening and cut it in less (pieces are size of peas) - what will it produce?
Drop Batters

45. Muffins - pancakes - waffles - loaf-type or sheet-type quick breads.
Should you mix batters a little or a lot?
What is the best way to pour muffin batter into tins?
Muffin Method
What develops inside popovers while baking?

46. No. Only mix until ingredients are moistened. Batter may be lumpy.
What is the most important difference between the biscuit method and the muffin bethod?
Should muffin batter be smooth?
Should you mix batters a little or a lot?
Why must popover batter be mixed well?

47. More cakelike & less flaky
When cutting biscuits with a knife - you should cut _____________ down and ___________ drag knife.
3 mixing methods for most quick breads
If a biscuit uses creaming method - What is the result?
Quick breads high in sugar ad fats are sometimes called

48. 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.
Formulas for muffins and quick loaf breads in this Chapter should be thought of breads and not tea cakes. Why?
Procedure - Creaming Method (Muffins - Loaves - Coffee cakes)
Batters for muffins and quick loaf breads can be interchanged. What does this mean?
What happens if muffin batter is overmixed?

49. 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.
What type of flour is used for making popovers? Why?
Procedure - Biscuit 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?
If a biscuit uses creaming method - What is the result?

50. Toughness & Tunnelling (the development of elongated holes inside muffin products)
Biscuit Method. What does overkneading do to biscuits?
What happens if you overmix batter?
What type of gluten development do you want in quick breads?
Quick breads high in sugar ad fats are sometimes called