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. Lightly. Just enough to develop flakiness but not toughen product.
Batters for muffins and quick loaf breads can be interchanged. What does this mean?
How long should you knead biscuit dough?
Popovers
What type of flour is used for making popovers? Why?

2. Formulas use less fat & sugar than rich - oily muffins sold in stores today.
Procedure - Muffin Method
Example of soft dough?
When making up muffins you should make sure tins and loaf pans are _______________
Formulas for muffins and quick loaf breads in this Chapter should be thought of breads and not tea cakes. Why?

3. They can be mixed more without becoming tough.
Procedure - Muffin Method
What is the most important difference between the biscuit method and the muffin bethod?
If loaf breads and coffee cakes have high fat & sugar - can they be mixed more or less?
When preparing biscuits - the fat should be cut into dry ingredients until mixture looks like ________________.

4. Popover (uses steam!)
The quick bread that uses no chemical leaveners of yeast is called a...
Overmixing muffin dough can result in
When pouring muffin batter into tins - do not _____________.
Biscuit Method

5. A batter too thick to be poured but will drop in lumps from spoon
Biscuit Method. What if you skip the kneading step?
If you use the leftover scraps after cutting out biscuits - how will the biscuits made from the scraps taste?
Tunneling
Drop Batters

6. Fast & easy
Tunneling
Quick breads high in sugar ad fats are sometimes called
Do muffins rise better with paper liners or just a greased tin pan?
Is muffin method long & hard or fast & easy?

7. Thin batter
When cutting biscuits - why should you space the cuts as closely together as possible?
What type of dough/batter are popovers made from?
Quick breads high in sugar ad fats are sometimes called
Example of soft dough?

8. Toughness & Tunnelling
What happens if muffin batter is overmixed?
What is the most important difference between the biscuit method and the muffin bethod?
Drop Batters
Popovers derive their structure from bread flour and

9. DOWN. Cut straight down. Do Not TWIST CUTTER!
What is the best way to pour muffin batter into tins?
Formulas for muffins and quick loaf breads in this Chapter should be thought of breads and not tea cakes. Why?
When cutting biscuits with round hand cutters - you should cut straight __________.
Which mixing method is used for formulas high in fat?

10. A LITTLE! Keep gluten development low. Mix only until the dry ingredients are moist.
What is the most important difference between the biscuit method and the muffin bethod?
Which mixing method is used for formulas high in fat?
The quick bread that uses no chemical leaveners of yeast is called a...
Should you mix batters a little or a lot?

11. Rich
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.
Why must popover batter be mixed well?
Muffin Method

12. Muffin method
Is the creaming moeth more or less time consuming than the muffin method?
Biscuit Method. What if you skip the kneading step?
What happens if you overmix batter?
This mixing method results in a lumpy batter

13. Biscuit method
What type of flour is used for making popovers? Why?
When cutting biscuits with round hand cutters - you should cut straight __________.
Which mixing method requires some kneading before ready for makeup?
What is the best way to pour muffin batter into tins?

14. Greased & floured
When making up muffins you should make sure tins and loaf pans are _______________
What is danger of muffin batter?
Procedure - Biscuit Method
3 mixing methods for most quick breads

15. Creaming method
Why must popover batter be mixed well?
Quick bread soft doughs are used to make
Which mixing method is used for formulas high in fat?
When cutting biscuits with a knife - you should cut _____________ down and ___________ drag knife.

16. Very large holes
What develops inside popovers while baking?
Should you mix batters a little or a lot?
Procedure - Muffin Method
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?

17. Scoop batter from edge

18. Muffins - pancakes - waffles - loaf-type or sheet-type quick breads.
Pour Batters
Why do popovers require more mixing than other quick breads?
When cutting biscuits - why should you space the cuts as closely together as possible?
Muffin Method

19. A batter that is liquid enough to be poured
Procedure - Creaming Method (Biscuits)
Should muffin batter be smooth?
Pour Batters
How long should you knead biscuit dough?

20. Tea cakes
What type of flour is used for making popovers? Why?
What is the exception among quick breads?
Which mixing method requires some kneading before ready for makeup?
Quick breads high in sugar ad fats are sometimes called

21. Mix very little - plus fat & sugar
Should muffin batter be smooth?
This type of bread is a wide variety of cakes - shortbreads or cookies. dates back to Middle Ages. Spices used.
What keeps gluten development low in mixing batter for quick breads?
When making up corn bread - sheet pans should be _______________________

22. 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)
Quick breads high in sugar ad fats are sometimes called
When cutting biscuits with round hand cutters - you should cut straight __________.
Why might a baker choose to prepare a quick bread using the creaming method rather than the biscuit or muffin method?

23. To develop gluten so structure can hold up and make holes.
Quick breads high in sugar ad fats are sometimes called
Tunneling
Is the creaming moeth more or less time consuming than the muffin method?
Why must popover batter be mixed well?

24. 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
Procedure - Creaming Method (Muffins - Loaves - Coffee cakes)
Tunneling
The quick bread that uses no chemical leaveners of yeast is called a...
Pour Batters

25. Cut into squares of triangles with pastry cutter knife or roller cutters.
Is muffin method long & hard or fast & easy?
If you use the leftover scraps after cutting out biscuits - how will the biscuits made from the scraps taste?
How are popovers leavened?
How can you cut biscuits to eliminate scraps?

26. Scoop batter from OUTSIDE EDGE of bowl. Do not stir!
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 spooning muffin mix into tins - it's best to
Which mixing method requires some kneading before ready for makeup?
What is the best way to pour muffin batter into tins?

27. 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.
Why might a baker choose to prepare a quick bread using the creaming method rather than the biscuit or muffin method?
Quick bread soft doughs are used to make
Batters for muffins and quick loaf breads can be interchanged. What does this mean?
Why do popovers require more mixing than other quick breads?

28. Toughens them.
Explain how gingerbread came to sweetened.
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?
Biscuit Method. What does overkneading do to biscuits?
How are popovers leavened?

29. 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!
Is the creaming moeth more or less time consuming than the muffin method?
Procedure - Muffin Method
3 mixing methods for most quick breads
Muffin Method. What happens if you do not bake immediately after mixing?

30. Knead the biscuit method. Muffin method only mix until batter is just moist (it will be lumpy)
This type of bread is a wide variety of cakes - shortbreads or cookies. dates back to Middle Ages. Spices used.
What is the most important difference between the biscuit method and the muffin bethod?
Biscuit Method
Do quick breads need fermentation time?

31. Gingerbread!
Do muffins rise better with paper liners or just a greased tin pan?
Which mixing method is used for formulas high in fat?
Quick bread soft doughs are used to make
This type of bread is a wide variety of cakes - shortbreads or cookies. dates back to Middle Ages. Spices used.

32. More cakelike & less flaky
Popovers derive their structure from bread flour and
If a biscuit uses creaming method - What is the result?
Why might a baker choose to prepare a quick bread using the creaming method rather than the biscuit or muffin method?
Procedure - Creaming Method (Biscuits)

33. Creaming method
Should muffin batter be smooth?
Overmixing muffin dough can result in
Which mixing method is used for formulas high in fat?
This mixing method is best for quick bread formulas high in fat and sugar

34. Corn meal
Is muffin method long & hard or fast & easy?
If loaf breads and coffee cakes have high fat & sugar - can they be mixed more or less?
When preparing biscuits - the fat should be cut into dry ingredients until mixture looks like ________________.
Creaming Method

35. Eggs
What type of flour is used for making popovers? Why?
Muffin method is not suitable for formulas high in ___________.
Should muffin batter be smooth?
Popovers derive their structure from bread flour and

36. Mixes ingredients together more evenly/uniformly
What is the most important difference between the biscuit method and the muffin bethod?
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 _____________.
Why does the creaming method mix together the fat & sugar first?

37. You get very tender biscuits with less volume (not as high)
Why must popover batter be mixed well?
Biscuit Method. What if you skip the kneading step?
Creaming Method
Formulas for muffins and quick loaf breads in this Chapter should be thought of breads and not tea cakes. Why?

38. No. Only mix until ingredients are moistened. Batter may be lumpy.
Creaming Method
What happens if muffin batter is overmixed?
Should muffin batter be smooth?
2 Types of Dough Mixtures for Quick Breads

39. Do Not STIR OR MIX the batter. It will toughen it!
Procedure - Muffin Method
Quick breads high in sugar ad fats are sometimes called
What happens if muffin batter is overmixed?
When pouring muffin batter into tins - do not _____________.

40. Toughness & tunnelling
If loaf breads and coffee cakes have high fat & sugar - can they be mixed more or less?
This mixing method results in a lumpy batter
What develops inside popovers while baking?
Overmixing muffin dough can result in

41. 1. Soft doughs (biscuits - rolled out & cut into shapes) 2. Batters (pour batters & drop batters)
2 Types of Dough Mixtures for Quick Breads
Muffin Method
Quick bread soft doughs are used to make
Which mixing method requires some kneading before ready for makeup?

42. Method that begins with the blending of fat & sugar (cakes - cookies - etc.)
Muffin batters are easily used to make
If loaf breads and coffee cakes have high fat & sugar - can they be mixed more or less?
Creaming Method
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?

43. Brown evenly
Makeup of Biscuits
Muffin Method. What happens if you do not bake immediately after mixing?
What type of flour is used for making popovers? Why?
Brushing the tops of biscuits with an egg wash before baking helps them

44. Popovers are leavened with steam.
How are popovers leavened?
Do muffins rise better with paper liners or just a greased tin pan?
This mixing method results in a lumpy batter
Which mixing method is used for formulas high in fat?

45. 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.
Is the creaming moeth more or less time consuming than the muffin method?
What type of flour is used for making popovers? Why?
What is danger of muffin batter?
Is yeast used for quick breads?

46. Greased or lined with silicone paper
Is the creaming moeth more or less time consuming than the muffin method?
When making up corn bread - sheet pans should be _______________________
Explain how gingerbread came to sweetened.
What happens if you overmix batter?

47. Tougher
Batters for muffins and quick loaf breads can be interchanged. What does this mean?
If you use the leftover scraps after cutting out biscuits - how will the biscuits made from the scraps taste?
Which mixing method requires some kneading before ready for makeup?
When cutting biscuits with a knife - you should cut _____________ down and ___________ drag knife.

48. First with honey. Then with sugarcane. Last with molasses.
Biscuit Method
Popovers derive their structure from bread flour and
Why must popover batter be mixed well?
Explain how gingerbread came to sweetened.

49. 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
Explain how gingerbread came to sweetened.
Formulas for muffins and quick loaf breads in this Chapter should be thought of breads and not tea cakes. Why?
Procedure - Biscuit Method
When cutting biscuits - why should you space the cuts as closely together as possible?

50. Produces fine textured goods and less danger of overmixing
Formulas for muffins and quick loaf breads in this Chapter should be thought of breads and not tea cakes. Why?
What is the benefit of using the creaming method?
Biscuit Method. What if you skip the kneading step?
If you use the leftover scraps after cutting out biscuits - how will the biscuits made from the scraps taste?