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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.
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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. 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

2. Greased & floured

3. More time consuming

4. Loaf breads

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

6. Mixes ingredients together more evenly/uniformly

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

8. Fast & easy

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

10. Toughness & tunnelling

11. Tin pan

12. Very large holes

13. Gingerbread!

14. Toughens them.

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

16. Muffin method

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

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

19. Produces fine textured goods and less danger of overmixing

20. No. Yeast is not used

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

22. A batter that is liquid enough to be poured

23. Rich

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

25. Brown evenly

26. Toughness & Tunnelling

27. 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.

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

29. 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

30. Eggs

31. They can be mixed more without becoming tough.

32. Thin batter


34. 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.

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

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

37. Popovers are leavened with steam.

38. Flakier biscuit

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

40. Fat

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

42. Popover (uses steam!)

43. 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.

44. Overmixing caused irregular shapes - toughness & tunnelling

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

46. 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

47. Mix very little - plus fat & sugar

48. Creaming method

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

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