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. Toughness & Tunnelling (the development of elongated holes inside muffin products)
This mixing method results in a lumpy batter
Makeup of Biscuits
The quick bread that uses no chemical leaveners of yeast is called a...
What happens if you overmix batter?

2. Toughens them.
What is the most important difference between the biscuit method and the muffin bethod?
What develops inside popovers while baking?
Biscuit Method. What does overkneading do to biscuits?
What happens if you overmix batter?

3. Brown evenly
Brushing the tops of biscuits with an egg wash before baking helps them
Biscuit Method
Popovers
How long should you knead biscuit dough?

4. 1. biscuit method 2. muffin method 3. creaming method
3 mixing methods for most quick breads
Is muffin method long & hard or fast & easy?
Creaming Method
Procedure - Muffin Method

5. They can be mixed more without becoming tough.
Procedure - Biscuit Method
If you use the leftover scraps after cutting out biscuits - how will the biscuits made from the scraps taste?
If loaf breads and coffee cakes have high fat & sugar - can they be mixed more or less?
Popovers derive their structure from bread flour and

6. Lightly. Just enough to develop flakiness but not toughen product.
Which mixing method requires some kneading before ready for makeup?
How can you cut biscuits to eliminate scraps?
How long should you knead biscuit dough?
Why do popovers require more mixing than other quick breads?

7. No. Only mix until ingredients are moistened. Batter may be lumpy.
Should muffin batter be smooth?
Muffin Method
Formulas for muffins and quick loaf breads in this Chapter should be thought of breads and not tea cakes. Why?
3 mixing methods for most quick breads

8. Cut STRAIGHT DOWN and Do Not DRAG KNIFE!
Popovers derive their structure from bread flour and
When cutting biscuits with a knife - you should cut _____________ down and ___________ drag knife.
What is danger of muffin batter?
Example of soft dough?

9. Method that begins with the blending of fat & sugar (cakes - cookies - etc.)
Creaming Method
How long should you knead biscuit dough?
Biscuit Method
Drop Batters

10. Knead the biscuit method. Muffin method only mix until batter is just moist (it will be lumpy)
How are popovers leavened?
What is the exception among quick breads?
Biscuit Method
What is the most important difference between the biscuit method and the muffin bethod?

11. Fat
Examples of batters?
Procedure - Biscuit Method
Muffin batters are easily used to make
Muffin method is not suitable for formulas high in ___________.

12. Mix very little - plus fat & sugar
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?
Tunneling
The quick bread that uses no chemical leaveners of yeast is called a...
What keeps gluten development low in mixing batter for quick breads?

13. 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
Creaming Method
This type of bread is a wide variety of cakes - shortbreads or cookies. dates back to Middle Ages. Spices used.
Procedure - Biscuit Method
What is the exception among quick breads?

14. Tougher
Quick bread soft doughs are used to make
If a biscuit uses creaming method - What is the result?
If you use the leftover scraps after cutting out biscuits - how will the biscuits made from the scraps taste?
Creaming Method

15. So you don't waste dough. Minimize leftover scraps.
Is yeast used for quick breads?
When pouring muffin batter into tins - do not _____________.
When making up muffins you should make sure tins and loaf pans are _______________
When cutting biscuits - why should you space the cuts as closely together as possible?

16. 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.
When making up muffins you should make sure tins and loaf pans are _______________
What develops inside popovers while baking?
Batters for muffins and quick loaf breads can be interchanged. What does this mean?
Explain how gingerbread came to sweetened.

17. Formulas use less fat & sugar than rich - oily muffins sold in stores today.
Biscuit Method. What if you skip the kneading step?
Batters for muffins and quick loaf breads can be interchanged. What does this mean?
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 __________.

18. DOWN. Cut straight down. Do Not TWIST CUTTER!
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.
Quick bread soft doughs are used to make
Batters for muffins and quick loaf breads can be interchanged. What does this mean?

19. A baked product made of thin batter - leavened only by steam & characterized by large holes/cavities on the inside
Procedure - Creaming Method (Muffins - Loaves - Coffee cakes)
Popovers
Procedure - Creaming Method (Biscuits)
Biscuit Method. If you use slightly more shortening and cut it in less (pieces are size of peas) - what will it produce?

20. A LITTLE! Keep gluten development low. Mix only until the dry ingredients are moist.
Should you mix batters a little or a lot?
Brushing the tops of biscuits with an egg wash before baking helps them
What happens if you overmix batter?
Biscuit Method. If you use slightly more shortening and cut it in less (pieces are size of peas) - what will it produce?

21. Loss of volume will happen (Muffins won't rise as high)
Muffin Method. What happens if you do not bake immediately after mixing?
Is yeast used for quick breads?
Biscuit Method
Makeup of Biscuits

22. Popovers are leavened with steam.
Quick breads made using muffin method are not as ___________ and cakelike as muffins using the creaming method.
How long should you knead biscuit dough?
Muffin method is not suitable for formulas high in ___________.
How are popovers leavened?

23. Creaming method
Quick breads made using muffin method are not as ___________ and cakelike as muffins using the creaming method.
Example of soft dough?
This mixing method is best for quick bread formulas high in fat and sugar
Is the creaming moeth more or less time consuming than the muffin method?

24. Corn meal
Example of soft dough?
Popovers derive their structure from bread flour and
When preparing biscuits - the fat should be cut into dry ingredients until mixture looks like ________________.
When cutting biscuits - why should you space the cuts as closely together as possible?

25. 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.
If you use the leftover scraps after cutting out biscuits - how will the biscuits made from the scraps taste?
Explain how gingerbread came to sweetened.
What type of flour is used for making popovers? Why?
If a biscuit uses creaming method - What is the result?

26. Cut into squares of triangles with pastry cutter knife or roller cutters.
Why do popovers require more mixing than other quick breads?
How can you cut biscuits to eliminate scraps?
What type of dough/batter are popovers made from?
What happens if you overmix batter?

27. Muffins - loaf breads - pancakes
Examples of batters?
When cutting biscuits - why should you space the cuts as closely together as possible?
Is the creaming moeth more or less time consuming than the muffin method?
Popovers derive their structure from bread flour and

28. Gingerbread!
3 mixing methods for most quick breads
This type of bread is a wide variety of cakes - shortbreads or cookies. dates back to Middle Ages. Spices used.
Biscuit Method. If you use slightly more shortening and cut it in less (pieces are size of peas) - what will it produce?
What is the benefit of using the creaming method?

29. Eggs
Popovers derive their structure from bread flour and
Batters for muffins and quick loaf breads can be interchanged. What does this mean?
What keeps gluten development low in mixing batter for quick breads?
Procedure - Creaming Method (Muffins - Loaves - Coffee cakes)

30. A batter that is liquid enough to be poured
Pour Batters
If you use the leftover scraps after cutting out biscuits - how will the biscuits made from the scraps taste?
3 mixing methods for most quick breads
This mixing method is best for quick bread formulas high in fat and sugar

31. Only slight - you don't want quick bread too chewy - you want TENDERNESS
Biscuit Method
Which mixing method requires some kneading before ready for makeup?
Tunneling
What type of gluten development do you want in quick breads?

32. Loaf breads
Biscuit Method. What does overkneading do to biscuits?
What type of dough/batter are popovers made from?
Why do popovers require more mixing than other quick breads?
Muffin batters are easily used to make

33. Rich
When spooning muffin mix into tins - it's best to
Why might a baker choose to prepare a quick bread using the creaming method rather than the biscuit or muffin method?
Quick breads made using muffin method are not as ___________ and cakelike as muffins using the creaming method.
Overmixing muffin dough can result in

34. Biscuits & scones
Examples of batters?
Quick bread soft doughs are used to make
If a biscuit uses creaming method - What is the result?
What is the exception among quick breads?

35. 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!
What type of flour is used for making popovers? Why?
Procedure - Muffin Method
When pouring muffin batter into tins - do not _____________.
Creaming Method

36. Flakier biscuit
Explain how gingerbread came to sweetened.
Is yeast used for quick breads?
Biscuit Method. If you use slightly more shortening and cut it in less (pieces are size of peas) - what will it produce?
Procedure - Muffin Method

37. Use creaming method if formula is high in fat. Produces fine texture & has less danger of overmixing. Cakelike result.
What develops inside popovers while baking?
Popovers derive their structure from bread flour and
Why might a baker choose to prepare a quick bread using the creaming method rather than the biscuit or muffin method?
This mixing method results in a lumpy batter

38. Muffins - pancakes - waffles - loaf-type or sheet-type quick breads.
What happens if muffin batter is overmixed?
What is danger of muffin batter?
Muffin Method
What is the benefit of using the creaming method?

39. Overmixing can cause toughness. Mix only until dry ingredients become moist!
Biscuit Method
If a biscuit uses creaming method - What is the result?
What is danger of muffin batter?
When preparing biscuits - the fat should be cut into dry ingredients until mixture looks like ________________.

40. Scoop batter from edge

41. Tea cakes
If a biscuit uses creaming method - What is the result?
Drop Batters
Quick breads high in sugar ad fats are sometimes called
What type of gluten development do you want in quick breads?

42. Biscuits - scones - similar products. Sometimes called pastry method (it's like method used for mixing pie pastry)
Quick bread soft doughs are used to make
If you use the leftover scraps after cutting out biscuits - how will the biscuits made from the scraps taste?
Biscuit Method
The quick bread that uses no chemical leaveners of yeast is called a...

43. Mixes ingredients together more evenly/uniformly
Popovers
Why does the creaming method mix together the fat & sugar first?
What is danger of muffin batter?
Biscuit Method. If you use slightly more shortening and cut it in less (pieces are size of peas) - what will it produce?

44. A batter too thick to be poured but will drop in lumps from spoon
What happens if muffin batter is overmixed?
Muffin Method. What happens if you do not bake immediately after mixing?
Drop Batters
When making up corn bread - sheet pans should be _______________________

45. More time consuming
Do muffins rise better with paper liners or just a greased tin pan?
How are popovers leavened?
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

46. No yeast. Chemical leavening agents are used (baking powder - baking soda) & steam
When cutting biscuits with round hand cutters - you should cut straight __________.
Makeup of Biscuits
Is yeast used for quick breads?
Batters for muffins and quick loaf breads can be interchanged. What does this mean?

47. POPOVERS
Quick bread soft doughs are used to make
Is yeast used for quick breads?
What is the exception among quick breads?
Why must popover batter be mixed well?

48. Biscuits
Tunneling
Procedure - Biscuit Method
Example of soft dough?
This mixing method results in a lumpy batter

49. 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
When pouring muffin batter into tins - do not _____________.
Is yeast used for quick breads?
Makeup of Biscuits
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?

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.
Why do popovers require more mixing than other quick breads?
Tunneling
How can you cut biscuits to eliminate scraps?
The quick bread that uses no chemical leaveners of yeast is called a...