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. Muffins - pancakes - waffles - loaf-type or sheet-type quick breads.






2. 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.






3. 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.






4. Thin batter






5. No. Yeast is not used






6. So you don't waste dough. Minimize leftover scraps.






7. The development of elongated holes inside muffin products






8. 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






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






10. Biscuits & scones






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






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






13. Loaf breads






14. Brown evenly






15. Flakier biscuit






16. Mixes ingredients together more evenly/uniformly






17. Muffin method






18. Greased or lined with silicone paper






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






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






21. A baked product made of thin batter - leavened only by steam & characterized by large holes/cavities on the inside






22. Rich






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.






24. They can be mixed more without becoming tough.






25. Popovers are leavened with steam.






26. Tougher






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






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






29. 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






30. 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.






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






32. Toughness & Tunnelling






33. A batter that is liquid enough to be poured






34. Produces fine textured goods and less danger of overmixing






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






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






37. Eggs






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






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






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






41. Creaming method






42. Very large holes






43. Tea cakes






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






45. Popover (uses steam!)






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






47. Fat






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






49. Biscuit method






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