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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. A batter too thick to be poured but will drop in lumps from spoon
This type of bread is a wide variety of cakes - shortbreads or cookies. dates back to Middle Ages. Spices used.
What happens if you overmix batter?
Drop Batters
If loaf breads and coffee cakes have high fat & sugar - can they be mixed more or less?

2. You get very tender biscuits with less volume (not as high)
The quick bread that uses no chemical leaveners of yeast is called a...
Formulas for muffins and quick loaf breads in this Chapter should be thought of breads and not tea cakes. Why?
Biscuit Method. What if you skip the kneading step?
What happens if you overmix batter?

3. 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.
Quick breads made using muffin method are not as ___________ and cakelike as muffins using the creaming method.
Formulas for muffins and quick loaf breads in this Chapter should be thought of breads and not tea cakes. Why?
Batters for muffins and quick loaf breads can be interchanged. What does this mean?
Brushing the tops of biscuits with an egg wash before baking helps them

4. Fast & easy
If you use the leftover scraps after cutting out biscuits - how will the biscuits made from the scraps taste?
Biscuit Method. What if you skip the kneading step?
Is muffin method long & hard or fast & easy?
Drop Batters

5. First with honey. Then with sugarcane. Last with molasses.
Explain how gingerbread came to sweetened.
Why do popovers require more mixing than other quick breads?
Muffin method is not suitable for formulas high in ___________.
The quick bread that uses no chemical leaveners of yeast is called a...

6. Overmixing can cause toughness. Mix only until dry ingredients become moist!
What happens if muffin batter is overmixed?
Pour Batters
What is danger of muffin batter?
This mixing method is best for quick bread formulas high in fat and sugar

7. 1. Soft doughs (biscuits - rolled out & cut into shapes) 2. Batters (pour batters & drop batters)
2 Types of Dough Mixtures for Quick Breads
Is yeast used for quick breads?
Quick breads made using muffin method are not as ___________ and cakelike as muffins using the creaming method.
What type of dough/batter are popovers made from?

8. Tea cakes
Why might a baker choose to prepare a quick bread using the creaming method rather than the biscuit or muffin method?
Muffin Method. What happens if you do not bake immediately after mixing?
Quick breads high in sugar ad fats are sometimes called
When pouring muffin batter into tins - do not _____________.

9. Creaming method
When cutting biscuits with a knife - you should cut _____________ down and ___________ drag knife.
What type of flour is used for making popovers? Why?
Is the creaming moeth more or less time consuming than the muffin method?
This mixing method is best for quick bread formulas high in fat and sugar

10. Knead the biscuit method. Muffin method only mix until batter is just moist (it will be lumpy)
What happens if you overmix batter?
When cutting biscuits with round hand cutters - you should cut straight __________.
Pour Batters
What is the most important difference between the biscuit method and the muffin bethod?

11. 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
Makeup of Biscuits
What is danger of muffin batter?
Pour Batters
Which mixing method is used for formulas high in fat?

12. No. Only mix until ingredients are moistened. Batter may be lumpy.
What happens if muffin batter is overmixed?
If you use the leftover scraps after cutting out biscuits - how will the biscuits made from the scraps taste?
Muffin Method. What happens if you do not bake immediately after mixing?
Should muffin batter be smooth?

13. Formulas use less fat & sugar than rich - oily muffins sold in stores today.
Is yeast used for quick breads?
Why must popover batter be mixed well?
Formulas for muffins and quick loaf breads in this Chapter should be thought of breads and not tea cakes. Why?
Muffin Method

14. Greased or lined with silicone paper
What type of gluten development do you want in quick breads?
When making up corn bread - sheet pans should be _______________________
Drop Batters
Do muffins rise better with paper liners or just a greased tin pan?

15. More time consuming
Tunneling
Should you mix batters a little or a lot?
Is the creaming moeth more or less time consuming than the muffin method?
Quick bread soft doughs are used to make

16. Fat
Muffin method is not suitable for formulas high in ___________.
Formulas for muffins and quick loaf breads in this Chapter should be thought of breads and not tea cakes. Why?
Procedure - Biscuit Method
When making up corn bread - sheet pans should be _______________________

17. Mix very little - plus fat & sugar
Makeup of Biscuits
Formulas for muffins and quick loaf breads in this Chapter should be thought of breads and not tea cakes. Why?
What keeps gluten development low in mixing batter for quick breads?
Explain how gingerbread came to sweetened.

18. 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.
Example of soft dough?
Brushing the tops of biscuits with an egg wash before baking helps them
Why do popovers require more mixing than other quick breads?
What develops inside popovers while baking?

19. Popovers are leavened with steam.
What develops inside popovers while baking?
When making up muffins you should make sure tins and loaf pans are _______________
Muffin Method
How are popovers leavened?

20. Toughness & Tunnelling (the development of elongated holes inside muffin products)
Procedure - Biscuit Method
When cutting biscuits with round hand cutters - you should cut straight __________.
What happens if you overmix batter?
Muffin method is not suitable for formulas high in ___________.

21. A LITTLE! Keep gluten development low. Mix only until the dry ingredients are moist.
When cutting biscuits with a knife - you should cut _____________ down and ___________ drag knife.
What is danger of muffin batter?
Should you mix batters a little or a lot?
When cutting biscuits - why should you space the cuts as closely together as possible?

22. 1. biscuit method 2. muffin method 3. creaming method
Creaming Method
3 mixing methods for most quick breads
Procedure - Biscuit Method
Why must popover batter be mixed well?

23. 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.
What type of flour is used for making popovers? Why?
Brushing the tops of biscuits with an egg wash before baking helps them
Explain how gingerbread came to sweetened.
When making up muffins you should make sure tins and loaf pans are _______________

24. Toughness & Tunnelling
What happens if muffin batter is overmixed?
Which mixing method requires some kneading before ready for makeup?
Tunneling
If you use the leftover scraps after cutting out biscuits - how will the biscuits made from the scraps taste?

25. Brown evenly
Pour Batters
This mixing method is best for quick bread formulas high in fat and sugar
Muffin method is not suitable for formulas high in ___________.
Brushing the tops of biscuits with an egg wash before baking helps them

26. Method that begins with the blending of fat & sugar (cakes - cookies - etc.)
When making up corn bread - sheet pans should be _______________________
Creaming Method
Example of soft dough?
Tunneling

27. Only slight - you don't want quick bread too chewy - you want TENDERNESS
3 mixing methods for most quick breads
What type of gluten development do you want in quick breads?
Muffin Method
Quick bread soft doughs are used to make

28. Cut STRAIGHT DOWN and Do Not DRAG KNIFE!
Procedure - Creaming Method (Biscuits)
When cutting biscuits with a knife - you should cut _____________ down and ___________ drag knife.
Quick bread soft doughs are used to make
Biscuit Method. What if you skip the kneading step?

29. Lightly. Just enough to develop flakiness but not toughen product.
Quick breads made using muffin method are not as ___________ and cakelike as muffins using the creaming method.
How long should you knead biscuit dough?
This mixing method results in a lumpy batter
What is the most important difference between the biscuit method and the muffin bethod?

30. Scoop batter from edge
Quick bread soft doughs are used to make
When spooning muffin mix into tins - it's best to
Do quick breads need fermentation time?
When pouring muffin batter into tins - do not _____________.

31. Mixes ingredients together more evenly/uniformly
When making up muffins you should make sure tins and loaf pans are _______________
Why does the creaming method mix together the fat & sugar first?
Why must popover batter be mixed well?
Examples of batters?

32. 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!
Procedure - Muffin Method
Muffin Method. What happens if you do not bake immediately after mixing?
Biscuit Method
Why might a baker choose to prepare a quick bread using the creaming method rather than the biscuit or muffin method?

33. Very large holes
How are popovers leavened?
Is yeast used for quick breads?
What develops inside popovers while baking?
Muffin Method

34. Tougher
If you use the leftover scraps after cutting out biscuits - how will the biscuits made from the scraps taste?
What is the most important difference between the biscuit method and the muffin bethod?
Pour Batters
Do muffins rise better with paper liners or just a greased tin pan?

35. Rich
What happens if muffin batter is overmixed?
What develops inside popovers while baking?
Explain how gingerbread came to sweetened.
Quick breads made using muffin method are not as ___________ and cakelike as muffins using the creaming method.

36. Do Not STIR OR MIX the batter. It will toughen it!
When making up muffins you should make sure tins and loaf pans are _______________
If a biscuit uses creaming method - What is the result?
When pouring muffin batter into tins - do not _____________.
This mixing method is best for quick bread formulas high in fat and sugar

37. No. Yeast is not used
Do quick breads need fermentation time?
If you use the leftover scraps after cutting out biscuits - how will the biscuits made from the scraps taste?
What is the most important difference between the biscuit method and the muffin bethod?
How can you cut biscuits to eliminate scraps?

38. Overmixing caused irregular shapes - toughness & tunnelling
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?
If a biscuit uses creaming method - What is the result?
Is muffin method long & hard or fast & easy?
Pour Batters

39. Biscuits & scones
Quick bread soft doughs are used to make
Biscuit Method. If you use slightly more shortening and cut it in less (pieces are size of peas) - what will it produce?
2 Types of Dough Mixtures for Quick Breads
3 mixing methods for most quick breads

40. Toughens them.
What is the exception among quick breads?
What is the benefit of using the creaming method?
Examples of batters?
Biscuit Method. What does overkneading do to biscuits?

41. No yeast. Chemical leavening agents are used (baking powder - baking soda) & steam
Is yeast used for quick breads?
This mixing method results in a lumpy batter
This mixing method is best for quick bread formulas high in fat and sugar
What is the best way to pour muffin batter into tins?

42. 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.
Overmixing muffin dough can result in
Procedure - Creaming Method (Biscuits)
Popovers
Popovers derive their structure from bread flour and

43. Biscuits - scones - similar products. Sometimes called pastry method (it's like method used for mixing pie pastry)
When cutting biscuits with round hand cutters - you should cut straight __________.
This type of bread is a wide variety of cakes - shortbreads or cookies. dates back to Middle Ages. Spices used.
Biscuit Method
2 Types of Dough Mixtures for Quick Breads

44. 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?
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?
When cutting biscuits - why should you space the cuts as closely together as possible?

45. Creaming method
Example of soft dough?
Which mixing method is used for formulas high in fat?
What is the best way to pour muffin batter into tins?
What is the exception among quick breads?

46. Flakier biscuit
What happens if you overmix batter?
Quick breads high in sugar ad fats are sometimes called
What type of dough/batter are popovers made from?
Biscuit Method. If you use slightly more shortening and cut it in less (pieces are size of peas) - what will it produce?

47. Loss of volume will happen (Muffins won't rise as high)
What is danger of muffin batter?
Muffin Method. What happens if you do not bake immediately after mixing?
How can you cut biscuits to eliminate scraps?
Explain how gingerbread came to sweetened.

48. To develop gluten so structure can hold up and make holes.
If loaf breads and coffee cakes have high fat & sugar - can they be mixed more or less?
Quick breads high in sugar ad fats are sometimes called
Why must popover batter be mixed well?
Drop Batters

49. Gingerbread!
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?
How can you cut biscuits to eliminate scraps?
Do quick breads need fermentation time?

50. More cakelike & less flaky
If a biscuit uses creaming method - What is the result?
Popovers
Muffin Method
If loaf breads and coffee cakes have high fat & sugar - can they be mixed more or less?

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