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Professional Baking

Subject : cooking

Instructions:

Answer 50 questions in 15 minutes.
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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. 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.
Tunneling
Batters for muffins and quick loaf breads can be interchanged. What does this mean?
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?
Muffin Method

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.
This type of bread is a wide variety of cakes - shortbreads or cookies. dates back to Middle Ages. Spices used.
Which mixing method requires some kneading before ready for makeup?
Should you mix batters a little or a lot?
What type of flour is used for making popovers? Why?

3. Muffin method
This mixing method results in a lumpy batter
Makeup of Biscuits
What is the exception among quick breads?
When cutting biscuits with a knife - you should cut _____________ down and ___________ drag knife.

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.
Procedure - Creaming Method (Biscuits)
Which mixing method is used for formulas high in fat?
Is yeast used for quick breads?
What happens if muffin batter is overmixed?

5. The development of elongated holes inside muffin products
Tunneling
Quick breads high in sugar ad fats are sometimes called
Why does the creaming method mix together the fat & sugar first?
Batters for muffins and quick loaf breads can be interchanged. What does this mean?

6. Loaf breads
Do quick breads need fermentation time?
Creaming Method
Muffin batters are easily used to make
What happens if muffin batter is overmixed?

7. They can be mixed more without becoming tough.
Explain how gingerbread came to sweetened.
If loaf breads and coffee cakes have high fat & sugar - can they be mixed more or less?
Tunneling
If you use the leftover scraps after cutting out biscuits - how will the biscuits made from the scraps taste?

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!
Is muffin method long & hard or fast & easy?
Procedure - Muffin Method
What is the most important difference between the biscuit method and the muffin bethod?
Procedure - Creaming Method (Muffins - Loaves - Coffee cakes)

9. A LITTLE! Keep gluten development low. Mix only until the dry ingredients are moist.
What type of flour is used for making popovers? Why?
Should you mix batters a little or a lot?
Procedure - Creaming Method (Biscuits)
What happens if you overmix batter?

10. Do Not STIR OR MIX the batter. It will toughen it!
Why do popovers require more mixing than other quick breads?
When cutting biscuits with round hand cutters - you should cut straight __________.
Quick bread soft doughs are used to make
When pouring muffin batter into tins - do not _____________.

11. Thin batter
Popovers
Quick breads high in sugar ad fats are sometimes called
Procedure - Muffin Method
What type of dough/batter are popovers made from?

12. Formulas use less fat & sugar than rich - oily muffins sold in stores today.
Biscuit Method. What if you skip the kneading step?
When making up corn bread - sheet pans should be _______________________
Formulas for muffins and quick loaf breads in this Chapter should be thought of breads and not tea cakes. Why?
If a biscuit uses creaming method - What is the result?

13. Mix very little - plus fat & sugar
What keeps gluten development low in mixing batter for quick breads?
Which mixing method is used for formulas high in fat?
Popovers derive their structure from bread flour and
Makeup of Biscuits

14. Overmixing caused irregular shapes - toughness & tunnelling
Pour Batters
Overmixing muffin dough can result in
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?
Why might a baker choose to prepare a quick bread using the creaming method rather than the biscuit or muffin method?

15. Produces fine textured goods and less danger of overmixing
Popovers
What is the benefit of using the creaming method?
Should muffin batter be smooth?
What keeps gluten development low in mixing batter for quick breads?

16. 1. biscuit method 2. muffin method 3. creaming method
Muffin Method. What happens if you do not bake immediately after mixing?
Why might a baker choose to prepare a quick bread using the creaming method rather than the biscuit or muffin method?
3 mixing methods for most quick breads
What happens if muffin batter is overmixed?

17. Overmixing can cause toughness. Mix only until dry ingredients become moist!
Quick breads high in sugar ad fats are sometimes called
What type of dough/batter are popovers made from?
What is danger of muffin batter?
When cutting biscuits with round hand cutters - you should cut straight __________.

18. More time consuming
What happens if muffin batter is overmixed?
Which mixing method is used for formulas high in fat?
Is the creaming moeth more or less time consuming than the muffin method?
What is the benefit of using the creaming method?

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
What type of flour is used for making popovers? Why?
Procedure - Creaming Method (Muffins - Loaves - Coffee cakes)
Quick breads high in sugar ad fats are sometimes called
Popovers derive their structure from bread flour and

20. No yeast. Chemical leavening agents are used (baking powder - baking soda) & steam
Muffin method is not suitable for formulas high in ___________.
Is yeast used for quick breads?
When making up corn bread - sheet pans should be _______________________
Which mixing method requires some kneading before ready for makeup?

21. To develop gluten so structure can hold up and make holes.
Why must popover batter be mixed well?
What happens if muffin batter is overmixed?
Makeup of Biscuits
Brushing the tops of biscuits with an egg wash before baking helps them

22. Toughens them.
What is the benefit of using the creaming method?
When making up corn bread - sheet pans should be _______________________
Procedure - Creaming Method (Biscuits)
Biscuit Method. What does overkneading do to biscuits?

23. Brown evenly
Brushing the tops of biscuits with an egg wash before baking helps them
Biscuit Method. What if you skip the kneading step?
Formulas for muffins and quick loaf breads in this Chapter should be thought of breads and not tea cakes. Why?
Popovers

24. Mixes ingredients together more evenly/uniformly
Procedure - Biscuit Method
When making up corn bread - sheet pans should be _______________________
Why does the creaming method mix together the fat & sugar first?
If you use the leftover scraps after cutting out biscuits - how will the biscuits made from the scraps taste?

25. So you don't waste dough. Minimize leftover scraps.
When cutting biscuits - why should you space the cuts as closely together as possible?
Procedure - Biscuit Method
When cutting biscuits with round hand cutters - you should cut straight __________.
Popovers derive their structure from bread flour and

26. Greased & floured
Example of soft dough?
When making up muffins you should make sure tins and loaf pans are _______________
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?
Popovers derive their structure from bread flour and

27. No. Only mix until ingredients are moistened. Batter may be lumpy.
Should muffin batter be smooth?
Quick breads made using muffin method are not as ___________ and cakelike as muffins using the creaming method.
Drop Batters
When pouring muffin batter into tins - do not _____________.

28. First with honey. Then with sugarcane. Last with molasses.
Creaming Method
Explain how gingerbread came to sweetened.
When preparing biscuits - the fat should be cut into dry ingredients until mixture looks like ________________.
What happens if muffin batter is overmixed?

29. Very large holes
Which mixing method is used for formulas high in fat?
Do muffins rise better with paper liners or just a greased tin pan?
What develops inside popovers while baking?
Which mixing method requires some kneading before ready for makeup?

30. Cut STRAIGHT DOWN and Do Not DRAG KNIFE!
Which mixing method is used for formulas high in fat?
Batters for muffins and quick loaf breads can be interchanged. What does this mean?
When cutting biscuits with a knife - you should cut _____________ down and ___________ drag knife.
Quick breads high in sugar ad fats are sometimes called

31. Fat
When spooning muffin mix into tins - it's best to
What is the most important difference between the biscuit method and the muffin bethod?
Muffin method is not suitable for formulas high in ___________.
If you use the leftover scraps after cutting out biscuits - how will the biscuits made from the scraps taste?

32. 1. Soft doughs (biscuits - rolled out & cut into shapes) 2. Batters (pour batters & drop batters)
If you use the leftover scraps after cutting out biscuits - how will the biscuits made from the scraps taste?
Why must popover batter be mixed well?
2 Types of Dough Mixtures for Quick Breads
Formulas for muffins and quick loaf breads in this Chapter should be thought of breads and not tea cakes. Why?

33. Biscuit method
Which mixing method requires some kneading before ready for makeup?
Procedure - Biscuit Method
Quick breads made using muffin method are not as ___________ and cakelike as muffins using the creaming method.
If loaf breads and coffee cakes have high fat & sugar - can they be mixed more or less?

34. Lightly. Just enough to develop flakiness but not toughen product.
What type of dough/batter are popovers made from?
How long should you knead biscuit dough?
Do muffins rise better with paper liners or just a greased tin pan?
Example of soft dough?

35. Muffins - loaf breads - pancakes
Examples of batters?
Why might a baker choose to prepare a quick bread using the creaming method rather than the biscuit or muffin method?
What is danger of muffin batter?
Is yeast used for quick breads?

36. Toughness & Tunnelling (the development of elongated holes inside muffin products)
Quick breads made using muffin method are not as ___________ and cakelike as muffins using the creaming method.
Should muffin batter be smooth?
What happens if you overmix batter?
Popovers derive their structure from bread flour and

37. Cut into squares of triangles with pastry cutter knife or roller cutters.
When pouring muffin batter into tins - do not _____________.
What develops inside popovers while baking?
How can you cut biscuits to eliminate scraps?
What is danger of muffin batter?

38. Creaming method
Biscuit Method. If you use slightly more shortening and cut it in less (pieces are size of peas) - what will it produce?
When cutting biscuits with a knife - you should cut _____________ down and ___________ drag knife.
Why do popovers require more mixing than other quick breads?
This mixing method is best for quick bread formulas high in fat and sugar

39. Toughness & Tunnelling
Muffin Method
What happens if muffin batter is overmixed?
What is the best way to pour muffin batter into tins?
What keeps gluten development low in mixing batter for quick breads?

40. Gingerbread!
Overmixing muffin dough can result in
This mixing method is best for quick bread formulas high in fat and sugar
This type of bread is a wide variety of cakes - shortbreads or cookies. dates back to Middle Ages. Spices used.
Why does the creaming method mix together the fat & sugar first?

41. Greased or lined with silicone paper
How are popovers leavened?
How can you cut biscuits to eliminate scraps?
When making up corn bread - sheet pans should be _______________________
Procedure - Muffin Method

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.
Is yeast used for quick breads?
Popovers derive their structure from bread flour and
Why do popovers require more mixing than other quick breads?
Formulas for muffins and quick loaf breads in this Chapter should be thought of breads and not tea cakes. Why?

43. Tin pan
If you use the leftover scraps after cutting out biscuits - how will the biscuits made from the scraps taste?
Popovers
Do muffins rise better with paper liners or just a greased tin pan?
Muffin Method. What happens if you do not bake immediately after mixing?

44. Popovers are leavened with steam.
Is muffin method long & hard or fast & easy?
What happens if muffin batter is overmixed?
How are popovers leavened?
What develops inside popovers while baking?

45. DOWN. Cut straight down. Do Not TWIST CUTTER!
Overmixing muffin dough can result in
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?
When making up muffins you should make sure tins and loaf pans are _______________

46. Method that begins with the blending of fat & sugar (cakes - cookies - etc.)
Do muffins rise better with paper liners or just a greased tin pan?
Muffin Method. What happens if you do not bake immediately after mixing?
Creaming Method
How can you cut biscuits to eliminate scraps?

47. Toughness & tunnelling
Creaming Method
Overmixing muffin dough can result in
Batters for muffins and quick loaf breads can be interchanged. What does this mean?
If you use the leftover scraps after cutting out biscuits - how will the biscuits made from the scraps taste?

48. A batter too thick to be poured but will drop in lumps from spoon
When making up corn bread - sheet pans should be _______________________
What is the exception among quick breads?
What happens if you overmix batter?
Drop Batters

49. Rich
What type of dough/batter are popovers made from?
This mixing method is best for quick bread formulas high in fat and sugar
When pouring muffin batter into tins - do not _____________.
Quick breads made using muffin method are not as ___________ and cakelike as muffins using the creaming method.

50. Use creaming method if formula is high in fat. Produces fine texture & has less danger of overmixing. Cakelike result.
Why does the creaming method mix together the fat & sugar first?
Popovers
Why might a baker choose to prepare a quick bread using the creaming method rather than the biscuit or muffin method?
Procedure - Muffin Method

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