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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. 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.

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. Muffin method

4. 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.

5. The development of elongated holes inside muffin products

6. Loaf breads

7. They can be mixed more without becoming tough.

8. 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!

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

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

11. Thin batter

12. Formulas use less fat & sugar than rich - oily muffins sold in stores today.

13. Mix very little - plus fat & sugar

14. Overmixing caused irregular shapes - toughness & tunnelling

15. Produces fine textured goods and less danger of overmixing

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

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

18. More time consuming

19. 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

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

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

22. Toughens them.

23. Brown evenly

24. Mixes ingredients together more evenly/uniformly

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

26. Greased & floured

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

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

29. Very large holes


31. Fat

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

33. Biscuit method

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

35. Muffins - loaf breads - pancakes

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

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

38. Creaming method

39. Toughness & Tunnelling

40. Gingerbread!

41. Greased or lined with silicone paper

42. 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.

43. Tin pan

44. Popovers are leavened with steam.

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

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

47. Toughness & tunnelling

48. A batter too thick to be poured but will drop in lumps from spoon

49. Rich

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