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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. Muffins - pancakes - waffles - loaf-type or sheet-type quick breads.
Muffin method is not suitable for formulas high in ___________.
How can you cut biscuits to eliminate scraps?
Is yeast used for quick breads?
Muffin Method

2. 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?
What type of dough/batter are popovers made from?
Popovers derive their structure from bread flour and
What is the most important difference between the biscuit method and the muffin bethod?

3. 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.
What is the benefit of using the creaming method?
Procedure - Creaming Method (Biscuits)
Muffin batters are easily used to make
This mixing method results in a lumpy batter

4. Thin batter
What type of dough/batter are popovers made from?
How long should you knead biscuit dough?
Makeup of Biscuits
Drop Batters

5. No. Yeast is not used
Do quick breads need fermentation time?
Muffin Method. What happens if you do not bake immediately after mixing?
Quick bread soft doughs are used to make
This mixing method results in a lumpy batter

6. So you don't waste dough. Minimize leftover scraps.
Do quick breads need fermentation time?
When cutting biscuits - why should you space the cuts as closely together as possible?
What is danger of muffin batter?
Procedure - Biscuit Method

7. The development of elongated holes inside muffin products
Muffin Method
Procedure - Biscuit Method
Explain how gingerbread came to sweetened.
Tunneling

8. 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
Formulas for muffins and quick loaf breads in this Chapter should be thought of breads and not tea cakes. Why?
Popovers derive their structure from bread flour and
Procedure - Biscuit Method
Quick breads high in sugar ad fats are sometimes called

9. Method that begins with the blending of fat & sugar (cakes - cookies - etc.)
Biscuit Method. If you use slightly more shortening and cut it in less (pieces are size of peas) - what will it produce?
What type of flour is used for making popovers? Why?
What type of gluten development do you want in quick breads?
Creaming Method

10. Biscuits & scones
Quick breads high in sugar ad fats are sometimes called
Which mixing method is used for formulas high in fat?
Quick bread soft doughs are used to make
Muffin Method

11. No yeast. Chemical leavening agents are used (baking powder - baking soda) & steam
Examples of batters?
How are popovers leavened?
Is yeast used for quick breads?
Should you mix batters a little or a lot?

12. To develop gluten so structure can hold up and make holes.
Procedure - Muffin Method
When making up muffins you should make sure tins and loaf pans are _______________
What develops inside popovers while baking?
Why must popover batter be mixed well?

13. Loaf breads
When preparing biscuits - the fat should be cut into dry ingredients until mixture looks like ________________.
What is the most important difference between the biscuit method and the muffin bethod?
Explain how gingerbread came to sweetened.
Muffin batters are easily used to make

14. Brown evenly
What happens if you overmix batter?
Brushing the tops of biscuits with an egg wash before baking helps them
Quick bread soft doughs are used to make
Do quick breads need fermentation time?

15. Flakier biscuit
Biscuit Method. If you use slightly more shortening and cut it in less (pieces are size of peas) - what will it produce?
If you use the leftover scraps after cutting out biscuits - how will the biscuits made from the scraps taste?
What is the benefit of using the creaming method?
When cutting biscuits with round hand cutters - you should cut straight __________.

16. Mixes ingredients together more evenly/uniformly
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?
When preparing biscuits - the fat should be cut into dry ingredients until mixture looks like ________________.
The quick bread that uses no chemical leaveners of yeast is called a...

17. Muffin method
Overmixing muffin dough can result in
Pour Batters
Drop Batters
This mixing method results in a lumpy batter

18. Greased or lined with silicone paper
2 Types of Dough Mixtures for Quick Breads
What type of dough/batter are popovers made from?
When making up corn bread - sheet pans should be _______________________
Tunneling

19. 1. biscuit method 2. muffin method 3. creaming method
How long should you knead biscuit dough?
Examples of batters?
3 mixing methods for most quick breads
Why does the creaming method mix together the fat & sugar first?

20. Loss of volume will happen (Muffins won't rise as high)
What keeps gluten development low in mixing batter for quick breads?
Muffin Method. What happens if you do not bake immediately after mixing?
Do quick breads need fermentation time?
Pour Batters

21. A baked product made of thin batter - leavened only by steam & characterized by large holes/cavities on the inside
What type of flour is used for making popovers? Why?
Biscuit Method. What does overkneading do to biscuits?
When making up corn bread - sheet pans should be _______________________
Popovers

22. Rich
What is the best way to pour muffin batter into tins?
Quick breads made using muffin method are not as ___________ and cakelike as muffins using the creaming method.
What happens if you overmix batter?
When cutting biscuits - why should you space the cuts as closely together as possible?

23. 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.
Procedure - Muffin Method
Why do popovers require more mixing than other quick breads?
Is the creaming moeth more or less time consuming than the muffin method?
Drop Batters

24. They can be mixed more without becoming tough.
What type of dough/batter are popovers made from?
How can you cut biscuits to eliminate scraps?
If loaf breads and coffee cakes have high fat & sugar - can they be mixed more or less?
Quick bread soft doughs are used to make

25. Popovers are leavened with steam.
When cutting biscuits - why should you space the cuts as closely together as possible?
How are popovers leavened?
If loaf breads and coffee cakes have high fat & sugar - can they be mixed more or less?
Is muffin method long & hard or fast & easy?

26. Tougher
2 Types of Dough Mixtures for Quick Breads
If you use the leftover scraps after cutting out biscuits - how will the biscuits made from the scraps taste?
Popovers
What is the exception among quick breads?

27. DOWN. Cut straight down. Do Not TWIST CUTTER!
When cutting biscuits with round hand cutters - you should cut straight __________.
What type of gluten development do you want in quick breads?
What happens if muffin batter is overmixed?
Overmixing muffin dough can result in

28. Biscuits - scones - similar products. Sometimes called pastry method (it's like method used for mixing pie pastry)
Biscuit Method
Do quick breads need fermentation time?
Do muffins rise better with paper liners or just a greased tin pan?
Quick bread soft doughs are used to make

29. 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
Muffin batters are easily used to make
Muffin method is not suitable for formulas high in ___________.
Brushing the tops of biscuits with an egg wash before baking helps them
Procedure - Creaming Method (Muffins - Loaves - Coffee cakes)

30. 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.
Batters for muffins and quick loaf breads can be interchanged. What does this mean?
Creaming Method
When cutting biscuits with a knife - you should cut _____________ down and ___________ drag knife.
How long should you knead biscuit dough?

31. Use creaming method if formula is high in fat. Produces fine texture & has less danger of overmixing. Cakelike result.
Quick bread soft doughs are used to make
Formulas for muffins and quick loaf breads in this Chapter should be thought of breads and not tea cakes. Why?
Why might a baker choose to prepare a quick bread using the creaming method rather than the biscuit or muffin method?
This type of bread is a wide variety of cakes - shortbreads or cookies. dates back to Middle Ages. Spices used.

32. Toughness & Tunnelling
Muffin method is not suitable for formulas high in ___________.
Brushing the tops of biscuits with an egg wash before baking helps them
What happens if muffin batter is overmixed?
Why do popovers require more mixing than other quick breads?

33. A batter that is liquid enough to be poured
Is the creaming moeth more or less time consuming than the muffin method?
3 mixing methods for most quick breads
Pour Batters
Quick breads high in sugar ad fats are sometimes called

34. Produces fine textured goods and less danger of overmixing
Muffin batters are easily used to make
Popovers
The quick bread that uses no chemical leaveners of yeast is called a...
What is the benefit of using the creaming method?

35. Scoop batter from OUTSIDE EDGE of bowl. Do not stir!
What is the most important difference between the biscuit method and the muffin bethod?
What is the best way to pour muffin batter into tins?
Is muffin method long & hard or fast & easy?
What happens if you overmix batter?

36. A LITTLE! Keep gluten development low. Mix only until the dry ingredients are moist.
Muffin Method
Should you mix batters a little or a lot?
What is danger of muffin batter?
What happens if you overmix batter?

37. Eggs
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?
Muffin Method
Should muffin batter be smooth?

38. Cut into squares of triangles with pastry cutter knife or roller cutters.
How can you cut biscuits to eliminate scraps?
The quick bread that uses no chemical leaveners of yeast is called a...
What is danger of muffin batter?
This type of bread is a wide variety of cakes - shortbreads or cookies. dates back to Middle Ages. Spices used.

39. 1. Soft doughs (biscuits - rolled out & cut into shapes) 2. Batters (pour batters & drop batters)
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?
2 Types of Dough Mixtures for Quick Breads
Batters for muffins and quick loaf breads can be interchanged. What does this mean?

40. Only slight - you don't want quick bread too chewy - you want TENDERNESS
Example of soft dough?
What type of gluten development do you want in quick breads?
What is the benefit of using the creaming method?
When preparing biscuits - the fat should be cut into dry ingredients until mixture looks like ________________.

41. Creaming method
Why does the creaming method mix together the fat & sugar first?
Which mixing method is used for formulas high in fat?
Biscuit Method
When cutting biscuits - why should you space the cuts as closely together as possible?

42. Very large holes
Quick bread soft doughs are used to make
What is danger of muffin batter?
What develops inside popovers while baking?
When cutting biscuits - why should you space the cuts as closely together as possible?

43. Tea cakes
Biscuit Method
What happens if muffin batter is overmixed?
Biscuit Method. What if you skip the kneading step?
Quick breads high in sugar ad fats are sometimes called

44. Lightly. Just enough to develop flakiness but not toughen product.
Biscuit Method. What if you skip the kneading step?
How long should you knead biscuit dough?
What is the exception among quick breads?
Do quick breads need fermentation time?

45. Popover (uses steam!)
Biscuit Method. What does overkneading do to biscuits?
Formulas for muffins and quick loaf breads in this Chapter should be thought of breads and not tea cakes. Why?
The quick bread that uses no chemical leaveners of yeast is called a...
How long should you knead biscuit dough?

46. Toughness & Tunnelling (the development of elongated holes inside muffin products)
What happens if you overmix batter?
Creaming Method
Overmixing muffin dough can result in
What type of flour is used for making popovers? Why?

47. Fat
Why do popovers require more mixing than other quick breads?
Muffin Method
Muffin method is not suitable for formulas high in ___________.
Example of soft dough?

48. No. Only mix until ingredients are moistened. Batter may be lumpy.
Drop Batters
How are popovers leavened?
What is danger of muffin batter?
Should muffin batter be smooth?

49. Biscuit method
If a biscuit uses creaming method - What is the result?
Which mixing method requires some kneading before ready for makeup?
Procedure - Creaming Method (Muffins - Loaves - Coffee cakes)
When making up muffins you should make sure tins and loaf pans are _______________

50. Overmixing can cause toughness. Mix only until dry ingredients become moist!
How are popovers leavened?
What is danger of muffin batter?
Why does the creaming method mix together the fat & sugar first?
Why must popover batter be mixed well?