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. Mixes ingredients together more evenly/uniformly
How are popovers leavened?
Batters for muffins and quick loaf breads can be interchanged. What does this mean?
Why does the creaming method mix together the fat & sugar first?
Muffin Method

2. So you don't waste dough. Minimize leftover scraps.
When cutting biscuits - why should you space the cuts as closely together as possible?
Procedure - Muffin Method
Biscuit Method. What if you skip the kneading step?
Makeup of Biscuits

3. Scoop batter from OUTSIDE EDGE of bowl. Do not stir!
Biscuit Method
What happens if muffin batter is overmixed?
How can you cut biscuits to eliminate scraps?
What is the best way to pour muffin batter into tins?

4. Brown evenly
This type of bread is a wide variety of cakes - shortbreads or cookies. dates back to Middle Ages. Spices used.
Brushing the tops of biscuits with an egg wash before baking helps them
Should you mix batters a little or a lot?
Popovers derive their structure from bread flour and

5. A LITTLE! Keep gluten development low. Mix only until the dry ingredients are moist.
Procedure - Creaming Method (Muffins - Loaves - Coffee cakes)
Muffin Method
Should you mix batters a little or a lot?
What type of flour is used for making popovers? Why?

6. Gingerbread!
This type of bread is a wide variety of cakes - shortbreads or cookies. dates back to Middle Ages. Spices used.
When pouring muffin batter into tins - do not _____________.
What is the exception among quick breads?
This mixing method results in a lumpy batter

7. They can be mixed more without becoming tough.
If loaf breads and coffee cakes have high fat & sugar - can they be mixed more or less?
2 Types of Dough Mixtures for Quick Breads
3 mixing methods for most quick breads
What is the benefit of using the creaming method?

8. Greased or lined with silicone paper
Is yeast used for quick breads?
Tunneling
Which mixing method requires some kneading before ready for makeup?
When making up corn bread - sheet pans should be _______________________

9. Rich
What is the most important difference between the biscuit method and the muffin bethod?
Overmixing muffin dough can result in
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?

10. Muffin method
Biscuit Method
Which mixing method is used for formulas high in fat?
This mixing method results in a lumpy batter
This mixing method is best for quick bread formulas high in fat and sugar

11. Mix very little - plus fat & sugar
Batters for muffins and quick loaf breads can be interchanged. What does this mean?
What keeps gluten development low in mixing batter for quick breads?
Popovers
The quick bread that uses no chemical leaveners of yeast is called a...

12. Loaf breads
Muffin batters are easily used to make
Why might a baker choose to prepare a quick bread using the creaming method rather than the biscuit or muffin method?
Muffin Method
Is yeast used for quick breads?

13. Loss of volume will happen (Muffins won't rise as high)
What is the exception among quick breads?
Examples of batters?
Muffin Method. What happens if you do not bake immediately after mixing?
How are popovers leavened?

14. 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!
Which mixing method is used for formulas high in fat?
Procedure - Muffin Method
Procedure - Creaming Method (Muffins - Loaves - Coffee cakes)
Why does the creaming method mix together the fat & sugar first?

15. Eggs
Creaming Method
Popovers derive their structure from bread flour and
How are popovers leavened?
Biscuit Method. If you use slightly more shortening and cut it in less (pieces are size of peas) - what will it produce?

16. A batter too thick to be poured but will drop in lumps from spoon
Procedure - Creaming Method (Muffins - Loaves - Coffee cakes)
Drop Batters
Is muffin method long & hard or fast & easy?
Tunneling

17. Only slight - you don't want quick bread too chewy - you want TENDERNESS
When preparing biscuits - the fat should be cut into dry ingredients until mixture looks like ________________.
Biscuit Method. If you use slightly more shortening and cut it in less (pieces are size of peas) - what will it produce?
Is the creaming moeth more or less time consuming than the muffin method?
What type of gluten development do you want in quick breads?

18. Do Not STIR OR MIX the batter. It will toughen it!
Procedure - Creaming Method (Muffins - Loaves - Coffee cakes)
When pouring muffin batter into tins - do not _____________.
How can you cut biscuits to eliminate scraps?
What keeps gluten development low in mixing batter for quick breads?

19. Cut into squares of triangles with pastry cutter knife or roller cutters.
How can you cut biscuits to eliminate scraps?
If a biscuit uses creaming method - What is the result?
What happens if you overmix batter?
When making up corn bread - sheet pans should be _______________________

20. 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
This mixing method is best for quick bread formulas high in fat and sugar
Procedure - Biscuit Method
This type of bread is a wide variety of cakes - shortbreads or cookies. dates back to Middle Ages. Spices used.
Biscuit Method. What does overkneading do to biscuits?

21. Biscuit method
When cutting biscuits with round hand cutters - you should cut straight __________.
Procedure - Creaming Method (Biscuits)
Which mixing method requires some kneading before ready for makeup?
Biscuit Method. What if you skip the kneading step?

22. Greased & floured
Should you mix batters a little or a lot?
When making up muffins you should make sure tins and loaf pans are _______________
Quick breads made using muffin method are not as ___________ and cakelike as muffins using the creaming method.
How long should you knead biscuit dough?

23. Muffins - pancakes - waffles - loaf-type or sheet-type quick breads.
Example of soft dough?
Biscuit Method. What if you skip the kneading step?
Muffin Method
Procedure - Creaming Method (Biscuits)

24. Tea cakes
Is muffin method long & hard or fast & easy?
Quick breads high in sugar ad fats are sometimes called
When cutting biscuits with round hand cutters - you should cut straight __________.
Should you mix batters a little or a lot?

25. Overmixing caused irregular shapes - toughness & tunnelling
Quick bread soft doughs are used to make
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?
When preparing biscuits - the fat should be cut into dry ingredients until mixture looks like ________________.

26. Toughness & tunnelling
Biscuit Method. What does overkneading do to biscuits?
What is danger of muffin batter?
Overmixing muffin dough can result in
How can you cut biscuits to eliminate scraps?

27. Produces fine textured goods and less danger of overmixing
What type of gluten development do you want in quick breads?
Do quick breads need fermentation time?
3 mixing methods for most quick breads
What is the benefit of using the creaming method?

28. POPOVERS
What is the exception among quick breads?
Pour Batters
How can you cut biscuits to eliminate scraps?
Procedure - Muffin Method

29. 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)
If a biscuit uses creaming method - What is the result?
Procedure - Biscuit Method
Quick breads high in sugar ad fats are sometimes called

30. Very large holes
This type of bread is a wide variety of cakes - shortbreads or cookies. dates back to Middle Ages. Spices used.
Popovers
What type of dough/batter are popovers made from?
What develops inside popovers while baking?

31. To develop gluten so structure can hold up and make holes.
How can you cut biscuits to eliminate scraps?
Quick bread soft doughs are used to make
What is the most important difference between the biscuit method and the muffin bethod?
Why must popover batter be mixed well?

32. Lightly. Just enough to develop flakiness but not toughen product.
Which mixing method requires some kneading before ready for makeup?
Biscuit Method. If you use slightly more shortening and cut it in less (pieces are size of peas) - what will it produce?
When spooning muffin mix into tins - it's best to
How long should you knead biscuit dough?

33. Tougher
Quick bread soft doughs are used to make
If you use the leftover scraps after cutting out biscuits - how will the biscuits made from the scraps taste?
If loaf breads and coffee cakes have high fat & sugar - can they be mixed more or less?
Quick breads made using muffin method are not as ___________ and cakelike as muffins using the creaming method.

34. Toughness & Tunnelling (the development of elongated holes inside muffin products)
Biscuit Method
What happens if you overmix batter?
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 is danger of muffin batter?

35. Creaming method
Quick breads made using muffin method are not as ___________ and cakelike as muffins using the creaming method.
What develops inside popovers while baking?
Popovers derive their structure from bread flour and
This mixing method is best for quick bread formulas high in fat and sugar

36. Corn meal
Should muffin batter be smooth?
Muffin Method. What happens if you do not bake immediately after mixing?
When preparing biscuits - the fat should be cut into dry ingredients until mixture looks like ________________.
What is the benefit of using the creaming method?

37. The development of elongated holes inside muffin products
Is the creaming moeth more or less time consuming than the muffin method?
Tunneling
Why might a baker choose to prepare a quick bread using the creaming method rather than the biscuit or muffin method?
How can you cut biscuits to eliminate scraps?

38. 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
What develops inside popovers while baking?
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?
Makeup of Biscuits
Batters for muffins and quick loaf breads can be interchanged. What does this mean?

39. Overmixing can cause toughness. Mix only until dry ingredients become moist!
Creaming Method
Quick breads made using muffin method are not as ___________ and cakelike as muffins using the creaming method.
Biscuit Method. What does overkneading do to biscuits?
What is danger of muffin batter?

40. Use creaming method if formula is high in fat. Produces fine texture & has less danger of overmixing. Cakelike result.
When preparing biscuits - the fat should be cut into dry ingredients until mixture looks like ________________.
Which mixing method is used for formulas high in fat?
Why might a baker choose to prepare a quick bread using the creaming method rather than the biscuit or muffin method?
What type of gluten development do you want in quick breads?

41. Popovers are leavened with steam.
Tunneling
Is the creaming moeth more or less time consuming than the muffin method?
How are popovers leavened?
Biscuit Method. If you use slightly more shortening and cut it in less (pieces are size of peas) - what will it produce?

42. Formulas use less fat & sugar than rich - oily muffins sold in stores today.
Formulas for muffins and quick loaf breads in this Chapter should be thought of breads and not tea cakes. Why?
Muffin Method
Why does the creaming method mix together the fat & sugar first?
Examples of batters?

43. 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
Batters for muffins and quick loaf breads can be interchanged. What does this mean?
This type of bread is a wide variety of cakes - shortbreads or cookies. dates back to Middle Ages. Spices used.
Procedure - Creaming Method (Muffins - Loaves - Coffee cakes)
When cutting biscuits with a knife - you should cut _____________ down and ___________ drag knife.

44. Toughness & Tunnelling
What happens if muffin batter is overmixed?
Batters for muffins and quick loaf breads can be interchanged. What does this mean?
Popovers
Explain how gingerbread came to sweetened.

45. 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.
Creaming Method
Is muffin method long & hard or fast & easy?
Why do popovers require more mixing than other quick breads?
Popovers derive their structure from bread flour and

46. Popover (uses steam!)
Biscuit Method
The quick bread that uses no chemical leaveners of yeast is called a...
Examples of batters?
Which mixing method is used for formulas high in fat?

47. Creaming method
If loaf breads and coffee cakes have high fat & sugar - can they be mixed more or less?
Biscuit Method. What if you skip the kneading step?
Which mixing method is used for formulas high in fat?
How are popovers leavened?

48. 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.
Muffin Method. What happens if you do not bake immediately after mixing?
What keeps gluten development low in mixing batter for quick breads?
Why does the creaming method mix together the fat & sugar first?
What type of flour is used for making popovers? Why?

49. A baked product made of thin batter - leavened only by steam & characterized by large holes/cavities on the inside
Popovers
When preparing biscuits - the fat should be cut into dry ingredients until mixture looks like ________________.
Muffin method is not suitable for formulas high in ___________.
Why might a baker choose to prepare a quick bread using the creaming method rather than the biscuit or muffin method?

50. Toughens them.
What is the exception among quick breads?
2 Types of Dough Mixtures for Quick Breads
What is danger of muffin batter?
Biscuit Method. What does overkneading do to biscuits?