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. They can be mixed more without becoming tough.
What happens if muffin batter is overmixed?
If loaf breads and coffee cakes have high fat & sugar - can they be mixed more or less?
Creaming Method
Do quick breads need fermentation time?

2. 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?
Example of soft dough?
Procedure - Creaming Method (Biscuits)
Procedure - Creaming Method (Muffins - Loaves - Coffee cakes)

3. More cakelike & less flaky
Biscuit Method. What does overkneading do to biscuits?
Popovers
If a biscuit uses creaming method - What is the result?
Batters for muffins and quick loaf breads can be interchanged. What does this mean?

4. Mix very little - plus fat & sugar
What keeps gluten development low in mixing batter for quick breads?
Is muffin method long & hard or fast & easy?
Pour Batters
This mixing method results in a lumpy batter

5. Knead the biscuit method. Muffin method only mix until batter is just moist (it will be lumpy)
Batters for muffins and quick loaf breads can be interchanged. What does this mean?
What is the most important difference between the biscuit method and the muffin bethod?
Popovers
This type of bread is a wide variety of cakes - shortbreads or cookies. dates back to Middle Ages. Spices used.

6. Use creaming method if formula is high in fat. Produces fine texture & has less danger of overmixing. Cakelike result.
Muffin Method
Why does the creaming method mix together the fat & sugar first?
Why might a baker choose to prepare a quick bread using the creaming method rather than the biscuit or muffin method?
Procedure - Muffin Method

7. The development of elongated holes inside muffin products
When cutting biscuits with round hand cutters - you should cut straight __________.
When spooning muffin mix into tins - it's best to
Tunneling
Biscuit Method. What if you skip the kneading step?

8. Overmixing caused irregular shapes - toughness & tunnelling
Biscuit Method. What does overkneading do to biscuits?
Why do popovers require more mixing than other quick breads?
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?
Which mixing method requires some kneading before ready for makeup?

9. Creaming method
Which mixing method is used for formulas high in fat?
Formulas for muffins and quick loaf breads in this Chapter should be thought of breads and not tea cakes. Why?
Example of soft dough?
This mixing method results in a lumpy batter

10. First with honey. Then with sugarcane. Last with molasses.
Quick bread soft doughs are used to make
Batters for muffins and quick loaf breads can be interchanged. What does this mean?
Popovers derive their structure from bread flour and
Explain how gingerbread came to sweetened.

11. A baked product made of thin batter - leavened only by steam & characterized by large holes/cavities on the inside
What is the best way to pour muffin batter into tins?
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?
Popovers
Why do popovers require more mixing than other quick breads?

12. DOWN. Cut straight down. Do Not TWIST CUTTER!
Example of soft dough?
When cutting biscuits with round hand cutters - you should cut straight __________.
Which mixing method is used for formulas high in fat?
If you use the leftover scraps after cutting out biscuits - how will the biscuits made from the scraps taste?

13. Overmixing can cause toughness. Mix only until dry ingredients become moist!
What is danger of muffin batter?
Overmixing muffin dough can result in
What type of flour is used for making popovers? Why?
When making up corn bread - sheet pans should be _______________________

14. Cut STRAIGHT DOWN and Do Not DRAG KNIFE!
Biscuit Method. If you use slightly more shortening and cut it in less (pieces are size of peas) - what will it produce?
Why might a baker choose to prepare a quick bread using the creaming method rather than the biscuit or muffin method?
What type of dough/batter are popovers made from?
When cutting biscuits with a knife - you should cut _____________ down and ___________ drag knife.

15. 1. biscuit method 2. muffin method 3. creaming method
3 mixing methods for most quick breads
What is danger of muffin batter?
How long should you knead biscuit dough?
Procedure - Muffin Method

16. Toughness & Tunnelling
3 mixing methods for most quick breads
Overmixing muffin dough can result in
What happens if muffin batter is overmixed?
What type of dough/batter are popovers made from?

17. 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 does the creaming method mix together the fat & sugar first?
What happens if muffin batter is overmixed?
Batters for muffins and quick loaf breads can be interchanged. What does this mean?
What type of dough/batter are popovers made from?

18. Only slight - you don't want quick bread too chewy - you want TENDERNESS
Drop Batters
When spooning muffin mix into tins - it's best to
What type of gluten development do you want in quick breads?
Procedure - Creaming Method (Muffins - Loaves - Coffee cakes)

19. Flakier biscuit
Should you mix batters a little or a lot?
Procedure - Creaming Method (Muffins - Loaves - Coffee cakes)
Overmixing muffin dough can result in
Biscuit Method. If you use slightly more shortening and cut it in less (pieces are size of peas) - what will it produce?

20. Very large holes
What develops inside popovers while baking?
When cutting biscuits - why should you space the cuts as closely together as possible?
What keeps gluten development low in mixing batter for quick breads?
What is the exception among quick breads?

21. More time consuming
Muffin method is not suitable for formulas high in ___________.
Why might a baker choose to prepare a quick bread using the creaming method rather than the biscuit or muffin method?
Biscuit Method. If you use slightly more shortening and cut it in less (pieces are size of peas) - what will it produce?
Is the creaming moeth more or less time consuming than the muffin method?

22. Eggs
Popovers derive their structure from bread flour and
Creaming Method
What type of dough/batter are popovers made from?
When cutting biscuits - why should you space the cuts as closely together as possible?

23. Lightly. Just enough to develop flakiness but not toughen product.
How long should you knead biscuit dough?
This mixing method is best for quick bread formulas high in fat and sugar
Procedure - Creaming Method (Biscuits)
Creaming Method

24. Tea cakes
Quick breads high in sugar ad fats are sometimes called
Creaming Method
Which mixing method is used for formulas high in fat?
How can you cut biscuits to eliminate scraps?

25. POPOVERS
Popovers derive their structure from bread flour and
What is the exception among quick breads?
What type of gluten development do you want in quick breads?
When cutting biscuits with a knife - you should cut _____________ down and ___________ drag knife.

26. So you don't waste dough. Minimize leftover scraps.
When cutting biscuits - why should you space the cuts as closely together as possible?
Example of soft dough?
Pour Batters
Procedure - Biscuit Method

27. Rich
Quick breads made using muffin method are not as ___________ and cakelike as muffins using the creaming method.
When cutting biscuits with a knife - you should cut _____________ down and ___________ drag knife.
Explain how gingerbread came to sweetened.
What type of flour is used for making popovers? Why?

28. Biscuits & scones
This mixing method is best for quick bread formulas high in fat and sugar
Biscuit Method. What if you skip the kneading step?
Quick bread soft doughs are used to make
What is danger of muffin batter?

29. Tougher
Popovers derive their structure from bread flour and
This mixing method results in a lumpy batter
Brushing the tops of biscuits with an egg wash before baking helps them
If you use the leftover scraps after cutting out biscuits - how will the biscuits made from the scraps taste?

30. Scoop batter from edge

31. Do Not STIR OR MIX the batter. It will toughen it!
Muffin method is not suitable for formulas high in ___________.
Tunneling
When pouring muffin batter into tins - do not _____________.
Muffin Method

32. Greased or lined with silicone paper
When making up corn bread - sheet pans should be _______________________
Should muffin batter be smooth?
Tunneling
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?

33. Biscuits - scones - similar products. Sometimes called pastry method (it's like method used for mixing pie pastry)
Biscuit Method
What type of flour is used for making popovers? Why?
If loaf breads and coffee cakes have high fat & sugar - can they be mixed more or less?
Procedure - Creaming Method (Muffins - Loaves - Coffee cakes)

34. Loaf breads
Muffin batters are easily used to make
If loaf breads and coffee cakes have high fat & sugar - can they be mixed more or less?
What develops inside popovers while baking?
Why do popovers require more mixing than other quick breads?

35. Fast & easy
Batters for muffins and quick loaf breads can be interchanged. What does this mean?
What is the exception among quick breads?
Is muffin method long & hard or fast & easy?
Why must popover batter be mixed well?

36. Toughness & tunnelling
Is yeast used for quick breads?
Overmixing muffin dough can result in
How can you cut biscuits to eliminate scraps?
Which mixing method is used for formulas high in fat?

37. Method that begins with the blending of fat & sugar (cakes - cookies - etc.)
Creaming Method
Quick breads high in sugar ad fats are sometimes called
When preparing biscuits - the fat should be cut into dry ingredients until mixture looks like ________________.
If you use the leftover scraps after cutting out biscuits - how will the biscuits made from the scraps taste?

38. To develop gluten so structure can hold up and make holes.
When cutting biscuits with a knife - you should cut _____________ down and ___________ drag knife.
What is the exception among quick breads?
Why must popover batter be mixed well?
Makeup of Biscuits

39. Tin pan
Biscuit Method. What does overkneading do to biscuits?
Do muffins rise better with paper liners or just a greased tin pan?
What is the best way to pour muffin batter into tins?
Muffin Method. What happens if you do not bake immediately after mixing?

40. Scoop batter from OUTSIDE EDGE of bowl. Do not stir!
Quick breads high in sugar ad fats are sometimes called
What is the best way to pour muffin batter into tins?
When pouring muffin batter into tins - do not _____________.
Why does the creaming method mix together the fat & sugar first?

41. 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
2 Types of Dough Mixtures for Quick Breads
When pouring muffin batter into tins - do not _____________.
Procedure - Creaming Method (Muffins - Loaves - Coffee cakes)
Batters for muffins and quick loaf breads can be interchanged. What does this mean?

42. 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
Is the creaming moeth more or less time consuming than the muffin method?
Why do popovers require more mixing than other quick breads?
Do quick breads need fermentation time?

43. Toughness & Tunnelling (the development of elongated holes inside muffin products)
What happens if you overmix batter?
Quick bread soft doughs are used to make
How can you cut biscuits to eliminate scraps?
Pour Batters

44. Formulas use less fat & sugar than rich - oily muffins sold in stores today.
What is the exception among quick breads?
Is muffin method long & hard or fast & easy?
Formulas for muffins and quick loaf breads in this Chapter should be thought of breads and not tea cakes. Why?
This mixing method results in a lumpy batter

45. Corn meal
Procedure - Muffin Method
Why does the creaming method mix together the fat & sugar first?
Popovers
When preparing biscuits - the fat should be cut into dry ingredients until mixture looks like ________________.

46. 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 is the most important difference between the biscuit method and the muffin bethod?
What is the benefit of using the creaming method?
Biscuit Method. If you use slightly more shortening and cut it in less (pieces are size of peas) - what will it produce?

47. Popovers are leavened with steam.
What keeps gluten development low in mixing batter for quick breads?
Biscuit Method
What is the best way to pour muffin batter into tins?
How are popovers leavened?

48. Gingerbread!
Do quick breads need fermentation time?
This type of bread is a wide variety of cakes - shortbreads or cookies. dates back to Middle Ages. Spices used.
Overmixing muffin dough can result in
Pour Batters

49. Greased & floured
When making up muffins you should make sure tins and loaf pans are _______________
Popovers
Why must popover batter be mixed well?
When spooning muffin mix into tins - it's best to

50. Fat
What is the most important difference between the biscuit method and the muffin bethod?
If you use the leftover scraps after cutting out biscuits - how will the biscuits made from the scraps taste?
Is muffin method long & hard or fast & easy?
Muffin method is not suitable for formulas high in ___________.