Test your basic knowledge |

Professional Baking

Subject : cooking
  • 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. Toughness & Tunnelling

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

3. 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

4. Greased & floured

5. Toughens them.

6. 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.

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

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

9. Popover (uses steam!)

10. Gingerbread!

11. Mixes ingredients together more evenly/uniformly

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

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

14. Thin batter

15. 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

16. Flakier biscuit

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

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

19. Biscuit method

20. More cakelike & less flaky

21. A batter that is liquid enough to be poured

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

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

24. No. Yeast is not used

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

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

27. Mix very little - plus fat & sugar

28. They can be mixed more without becoming tough.

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

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

31. Muffin method

32. Brown evenly

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

34. Corn meal

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

36. Tin pan

37. The development of elongated holes inside muffin products

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

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

40. Eggs

41. Tougher

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. Greased or lined with silicone paper

44. Popovers are leavened with steam.

45. Creaming method

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

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

48. Biscuits & scones

49. 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

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