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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. No. Yeast is not used

2. The development of elongated holes inside muffin products

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. Mix very little - plus fat & sugar

5. Produces fine textured goods and less danger of overmixing

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

7. Brown evenly

8. Rich

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

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


12. Creaming method


14. Muffin method

15. Flakier biscuit

16. Greased or lined with silicone paper

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

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

19. 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!

20. Very large holes

21. Eggs

22. Biscuits & scones

23. Tougher

24. Popovers are leavened with steam.

25. 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

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

27. They can be mixed more without becoming tough.

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

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

30. Fat

31. 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

32. 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.

33. 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.

34. More time consuming

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

36. Corn meal

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

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

39. Overmixing caused irregular shapes - toughness & tunnelling

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

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

42. Thin batter

43. Greased & floured

44. Popover (uses steam!)

45. 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.

46. Muffins - loaf breads - pancakes

47. Toughness & tunnelling

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

49. Toughens them.

50. Gingerbread!