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. Fat






2. Overmixing caused irregular shapes - toughness & tunnelling






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






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






5. Biscuits - scones - similar products. Sometimes called pastry method (it's like method used for mixing pie pastry)






6. Scoop batter from edge


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






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






9. Toughens them.






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






11. Tin pan






12. Eggs






13. Creaming method






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






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






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






17. Produces fine textured goods and less danger of overmixing






18. Greased or lined with silicone paper






19. Rich






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






21. They can be mixed more without becoming tough.






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






23. Very large holes






24. 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






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






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






27. You get very tender biscuits with less volume (not as high)






28. Mix very little - plus fat & sugar






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






30. Tea cakes






31. Muffins - loaf breads - pancakes






32. Corn meal






33. 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






34. 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.






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






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






37. Mixes ingredients together more evenly/uniformly






38. Biscuits & scones






39. Toughness & tunnelling






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






41. Toughness & Tunnelling






42. More cakelike & less flaky






43. Loaf breads






44. A baked product made of thin batter - leavened only by steam & characterized by large holes/cavities on the inside






45. No. Yeast is not used






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






47. Biscuit method






48. Popover (uses steam!)






49. 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!






50. 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.