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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. No. Yeast is not used
Muffin method is not suitable for formulas high in ___________.
Do quick breads need fermentation time?
Why must popover batter be mixed well?
3 mixing methods for most quick breads

2. Muffin method
Biscuit Method. If you use slightly more shortening and cut it in less (pieces are size of peas) - what will it produce?
This mixing method results in a lumpy batter
Why does the creaming method mix together the fat & sugar first?
Popovers

3. Fast & easy
Why do popovers require more mixing than other quick breads?
Muffin method is not suitable for formulas high in ___________.
Is muffin method long & hard or fast & easy?
What is danger of muffin batter?

4. A baked product made of thin batter - leavened only by steam & characterized by large holes/cavities on the inside
Examples of batters?
Procedure - Muffin Method
Formulas for muffins and quick loaf breads in this Chapter should be thought of breads and not tea cakes. Why?
Popovers

5. Knead the biscuit method. Muffin method only mix until batter is just moist (it will be lumpy)
When making up corn bread - sheet pans should be _______________________
2 Types of Dough Mixtures for Quick Breads
What is the most important difference between the biscuit method and the muffin bethod?
If loaf breads and coffee cakes have high fat & sugar - can they be mixed more or less?

6. Method that begins with the blending of fat & sugar (cakes - cookies - etc.)
Biscuit Method. What if you skip the kneading step?
Do muffins rise better with paper liners or just a greased tin pan?
Makeup of Biscuits
Creaming Method

7. Eggs
When preparing biscuits - the fat should be cut into dry ingredients until mixture looks like ________________.
Popovers derive their structure from bread flour and
Tunneling
Biscuit Method

8. Tin pan
Do muffins rise better with paper liners or just a greased tin pan?
Quick breads high in sugar ad fats are sometimes called
Brushing the tops of biscuits with an egg wash before baking helps them
How are popovers leavened?

9. To develop gluten so structure can hold up and make holes.
Explain how gingerbread came to sweetened.
Biscuit Method. If you use slightly more shortening and cut it in less (pieces are size of peas) - what will it produce?
Popovers derive their structure from bread flour and
Why must popover batter be mixed well?

10. Popover (uses steam!)
Procedure - Creaming Method (Biscuits)
Which mixing method is used for formulas high in fat?
What keeps gluten development low in mixing batter for quick breads?
The quick bread that uses no chemical leaveners of yeast is called a...

11. Fat
How can you cut biscuits to eliminate scraps?
What happens if muffin batter is overmixed?
Muffin method is not suitable for formulas high in ___________.
If loaf breads and coffee cakes have high fat & sugar - can they be mixed more or less?

12. Rich
Should muffin batter be smooth?
Explain how gingerbread came to sweetened.
Tunneling
Quick breads made using muffin method are not as ___________ and cakelike as muffins using the creaming method.

13. Muffins - pancakes - waffles - loaf-type or sheet-type quick breads.
Muffin Method. What happens if you do not bake immediately after mixing?
Muffin Method
3 mixing methods for most quick breads
If a biscuit uses creaming method - What is the result?

14. They can be mixed more without becoming tough.
Why might a baker choose to prepare a quick bread using the creaming method rather than the biscuit or muffin method?
When cutting biscuits with round hand cutters - you should cut straight __________.
Explain how gingerbread came to sweetened.
If loaf breads and coffee cakes have high fat & sugar - can they be mixed more or less?

15. Mixes ingredients together more evenly/uniformly
When making up corn bread - sheet pans should be _______________________
Why might a baker choose to prepare a quick bread using the creaming method rather than the biscuit or muffin method?
Why does the creaming method mix together the fat & sugar first?
This mixing method results in a lumpy batter

16. More cakelike & less flaky
If a biscuit uses creaming method - What is the result?
Drop Batters
What is danger of muffin batter?
When cutting biscuits with a knife - you should cut _____________ down and ___________ drag knife.

17. Biscuits - scones - similar products. Sometimes called pastry method (it's like method used for mixing pie pastry)
Quick breads high in sugar ad fats are sometimes called
Biscuit Method. What does overkneading do to biscuits?
Biscuit Method
Popovers

18. Corn meal
2 Types of Dough Mixtures for Quick Breads
Should you mix batters a little or a lot?
When preparing biscuits - the fat should be cut into dry ingredients until mixture looks like ________________.
Procedure - Biscuit Method

19. Scoop batter from OUTSIDE EDGE of bowl. Do not stir!
Quick breads made using muffin method are not as ___________ and cakelike as muffins using the creaming method.
What is the best way to pour muffin batter into tins?
Why does the creaming method mix together the fat & sugar first?
Biscuit Method. What does overkneading do to biscuits?

20. Lightly. Just enough to develop flakiness but not toughen product.
How long should you knead biscuit dough?
What happens if muffin batter is overmixed?
When making up corn bread - sheet pans should be _______________________
Quick breads high in sugar ad fats are sometimes called

21. Muffins - loaf breads - pancakes
Quick breads high in sugar ad fats are sometimes called
Examples of batters?
Procedure - Biscuit Method
2 Types of Dough Mixtures for Quick Breads

22. Formulas use less fat & sugar than rich - oily muffins sold in stores today.
Drop Batters
Procedure - Muffin Method
Formulas for muffins and quick loaf breads in this Chapter should be thought of breads and not tea cakes. Why?
Popovers derive their structure from bread flour and

23. Creaming method
Drop Batters
Should muffin batter be smooth?
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?

24. 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.
What happens if you overmix batter?
Procedure - Creaming Method (Biscuits)
Quick breads made using muffin method are not as ___________ and cakelike as muffins using the creaming method.
Why might a baker choose to prepare a quick bread using the creaming method rather than the biscuit or muffin method?

25. Greased & floured
3 mixing methods for most quick breads
When making up muffins you should make sure tins and loaf pans are _______________
Should muffin batter be smooth?
When pouring muffin batter into tins - do not _____________.

26. The development of elongated holes inside muffin products
What type of dough/batter are popovers made from?
Overmixing muffin dough can result in
Tunneling
What develops inside popovers while baking?

27. Flakier biscuit
Biscuit Method. If you use slightly more shortening and cut it in less (pieces are size of peas) - what will it produce?
Why must popover batter be mixed well?
What is the best way to pour muffin batter into tins?
Which mixing method requires some kneading before ready for makeup?

28. Gingerbread!
Do muffins rise better with paper liners or just a greased tin pan?
This type of bread is a wide variety of cakes - shortbreads or cookies. dates back to Middle Ages. Spices used.
Drop Batters
What is the best way to pour muffin batter into tins?

29. Toughness & Tunnelling
Brushing the tops of biscuits with an egg wash before baking helps them
Batters for muffins and quick loaf breads can be interchanged. What does this mean?
What happens if muffin batter is overmixed?
If loaf breads and coffee cakes have high fat & sugar - can they be mixed more or less?

30. So you don't waste dough. Minimize leftover scraps.
How long should you knead biscuit dough?
What type of gluten development do you want in quick breads?
What happens if you overmix batter?
When cutting biscuits - why should you space the cuts as closely together as possible?

31. 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
Explain how gingerbread came to sweetened.
When spooning muffin mix into tins - it's best to
Creaming Method
Procedure - Biscuit Method

32. 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.
Pour Batters
If loaf breads and coffee cakes have high fat & sugar - can they be mixed more or less?
What is the exception among quick breads?
What type of flour is used for making popovers? Why?

33. Biscuits & scones
Tunneling
Biscuit Method. What does overkneading do to biscuits?
Quick bread soft doughs are used to make
What develops inside popovers while baking?

34. Brown evenly
Brushing the tops of biscuits with an egg wash before baking helps them
2 Types of Dough Mixtures for Quick Breads
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?
What develops inside popovers while baking?

35. Very large holes
Procedure - Biscuit Method
Muffin method is not suitable for formulas high in ___________.
What develops inside popovers while baking?
Why does the creaming method mix together the fat & sugar first?

36. DOWN. Cut straight down. Do Not TWIST CUTTER!
Tunneling
When cutting biscuits with round hand cutters - you should cut straight __________.
How can you cut biscuits to eliminate scraps?
Formulas for muffins and quick loaf breads in this Chapter should be thought of breads and not tea cakes. Why?

37. Mix very little - plus fat & sugar
What develops inside popovers while baking?
What keeps gluten development low in mixing batter for quick breads?
Biscuit Method. If you use slightly more shortening and cut it in less (pieces are size of peas) - what will it produce?
Quick breads high in sugar ad fats are sometimes called

38. Use creaming method if formula is high in fat. Produces fine texture & has less danger of overmixing. Cakelike result.
If loaf breads and coffee cakes have high fat & sugar - can they be mixed more or less?
Why might a baker choose to prepare a quick bread using the creaming method rather than the biscuit or muffin method?
Do muffins rise better with paper liners or just a greased tin pan?
Brushing the tops of biscuits with an egg wash before baking helps them

39. A LITTLE! Keep gluten development low. Mix only until the dry ingredients are moist.
Pour Batters
When spooning muffin mix into tins - it's best to
Should you mix batters a little or a lot?
What is the exception among quick breads?

40. Toughness & tunnelling
Explain how gingerbread came to sweetened.
What keeps gluten development low in mixing batter for quick breads?
Overmixing muffin dough can result in
Muffin method is not suitable for formulas high in ___________.

41. Loaf breads
This mixing method is best for quick bread formulas high in fat and sugar
Muffin batters are easily used to make
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 type of bread is a wide variety of cakes - shortbreads or cookies. dates back to Middle Ages. Spices used.

42. First with honey. Then with sugarcane. Last with molasses.
Brushing the tops of biscuits with an egg wash before baking helps them
Do muffins rise better with paper liners or just a greased tin pan?
Explain how gingerbread came to sweetened.
Popovers derive their structure from bread flour and

43. 1. Soft doughs (biscuits - rolled out & cut into shapes) 2. Batters (pour batters & drop batters)
How are popovers leavened?
Biscuit Method. What does overkneading do to biscuits?
2 Types of Dough Mixtures for Quick Breads
Which mixing method is used for formulas high in fat?

44. Overmixing caused irregular shapes - toughness & tunnelling
What type of flour is used for making popovers? Why?
Overmixing muffin dough can result in
Which mixing method is used for formulas high in fat?
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?

45. POPOVERS
What is the exception among quick breads?
Is the creaming moeth more or less time consuming than the muffin method?
How long should you knead biscuit dough?
When pouring muffin batter into tins - do not _____________.

46. Tougher
If a biscuit uses creaming method - What is the result?
If you use the leftover scraps after cutting out biscuits - how will the biscuits made from the scraps taste?
Why do popovers require more mixing than other quick breads?
Quick breads high in sugar ad fats are sometimes called

47. More time consuming
Muffin Method
Muffin batters are easily used to make
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?

48. Produces fine textured goods and less danger of overmixing
Procedure - Biscuit Method
What is the benefit of using the creaming method?
3 mixing methods for most quick breads
How are popovers leavened?

49. No yeast. Chemical leavening agents are used (baking powder - baking soda) & steam
Popovers derive their structure from bread flour and
Is yeast used for quick breads?
Biscuit Method. What does overkneading do to biscuits?
Why do popovers require more mixing than other quick breads?

50. Loss of volume will happen (Muffins won't rise as high)
Why must popover batter be mixed well?
When making up muffins you should make sure tins and loaf pans are _______________
Makeup of Biscuits
Muffin Method. What happens if you do not bake immediately after mixing?