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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. 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
Tunneling
Procedure - Creaming Method (Muffins - Loaves - Coffee cakes)
What type of flour is used for making popovers? Why?
How long should you knead biscuit dough?

2. The development of elongated holes inside muffin products
Pour Batters
How are popovers leavened?
Tunneling
If a biscuit uses creaming method - What is the result?

3. Do Not STIR OR MIX the batter. It will toughen it!
When pouring muffin batter into tins - do not _____________.
Batters for muffins and quick loaf breads can be interchanged. What does this mean?
When cutting biscuits with round hand cutters - you should cut straight __________.
If a biscuit uses creaming method - What is the result?

4. Popovers are leavened with steam.
Why might a baker choose to prepare a quick bread using the creaming method rather than the biscuit or muffin method?
How are popovers leavened?
What is danger of muffin batter?
Quick bread soft doughs are used to make

5. Toughness & tunnelling
How long should you knead biscuit dough?
Overmixing muffin dough can result in
Muffin method is not suitable for formulas high in ___________.
Which mixing method is used for formulas high in fat?

6. Popover (uses steam!)
The quick bread that uses no chemical leaveners of yeast is called a...
Why must popover batter be mixed well?
What type of dough/batter are popovers made from?
When cutting biscuits - why should you space the cuts as closely together as possible?

7. Flakier biscuit
Biscuit Method. If you use slightly more shortening and cut it in less (pieces are size of peas) - what will it produce?
Brushing the tops of biscuits with an egg wash before baking helps them
This type of bread is a wide variety of cakes - shortbreads or cookies. dates back to Middle Ages. Spices used.
Is the creaming moeth more or less time consuming than the muffin method?

8. 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
Biscuit Method. If you use slightly more shortening and cut it in less (pieces are size of peas) - what will it produce?
Muffin Method
Creaming Method
Makeup of Biscuits

9. Muffins - pancakes - waffles - loaf-type or sheet-type quick breads.
Muffin Method
Procedure - Biscuit Method
Pour Batters
Why must popover batter be mixed well?

10. Formulas use less fat & sugar than rich - oily muffins sold in stores today.
When cutting biscuits with a knife - you should cut _____________ down and ___________ drag knife.
Formulas for muffins and quick loaf breads in this Chapter should be thought of breads and not tea cakes. Why?
Makeup of Biscuits
Procedure - Creaming Method (Muffins - Loaves - Coffee cakes)

11. 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?
When cutting biscuits with a knife - you should cut _____________ down and ___________ drag knife.
Should you mix batters a little or a lot?
When preparing biscuits - the fat should be cut into dry ingredients until mixture looks like ________________.

12. Mixes ingredients together more evenly/uniformly
Why does the creaming method mix together the fat & sugar first?
Biscuit Method. What does overkneading do to biscuits?
Muffin Method
What is the most important difference between the biscuit method and the muffin bethod?

13. Muffin method
If you use the leftover scraps after cutting out biscuits - how will the biscuits made from the scraps taste?
What is danger of muffin batter?
When cutting biscuits - why should you space the cuts as closely together as possible?
This mixing method results in a lumpy batter

14. To develop gluten so structure can hold up and make holes.
When cutting biscuits - why should you space the cuts as closely together as possible?
Quick bread soft doughs are used to make
Is muffin method long & hard or fast & easy?
Why must popover batter be mixed well?

15. Use creaming method if formula is high in fat. Produces fine texture & has less danger of overmixing. Cakelike result.
Should you mix batters a little or a lot?
What develops inside popovers while baking?
How long should you knead biscuit dough?
Why might a baker choose to prepare a quick bread using the creaming method rather than the biscuit or muffin method?

16. Produces fine textured goods and less danger of overmixing
How can you cut biscuits to eliminate scraps?
Procedure - Creaming Method (Muffins - Loaves - Coffee cakes)
Example of soft dough?
What is the benefit of using the creaming method?

17. A LITTLE! Keep gluten development low. Mix only until the dry ingredients are moist.
Muffin Method
Which mixing method is used for formulas high in fat?
Examples of batters?
Should you mix batters a little or a lot?

18. A batter too thick to be poured but will drop in lumps from spoon
Drop Batters
Biscuit Method. What does overkneading do to biscuits?
What is the most important difference between the biscuit method and the muffin bethod?
Muffin method is not suitable for formulas high in ___________.

19. Fat
This type of bread is a wide variety of cakes - shortbreads or cookies. dates back to Middle Ages. Spices used.
Formulas for muffins and quick loaf breads in this Chapter should be thought of breads and not tea cakes. Why?
Muffin method is not suitable for formulas high in ___________.
Muffin batters are easily used to make

20. Toughness & Tunnelling
What develops inside popovers while baking?
Brushing the tops of biscuits with an egg wash before baking helps them
Drop Batters
What happens if muffin batter is overmixed?

21. First with honey. Then with sugarcane. Last with molasses.
What type of gluten development do you want in quick breads?
Why must popover batter be mixed well?
Explain how gingerbread came to sweetened.
When cutting biscuits with a knife - you should cut _____________ down and ___________ drag knife.

22. More cakelike & less flaky
Biscuit Method. What if you skip the kneading step?
Tunneling
This type of bread is a wide variety of cakes - shortbreads or cookies. dates back to Middle Ages. Spices used.
If a biscuit uses creaming method - What is the result?

23. You get very tender biscuits with less volume (not as high)
Brushing the tops of biscuits with an egg wash before baking helps them
Biscuit Method. What if you skip the kneading step?
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 is used for formulas high in fat?

24. Tea cakes
What is the best way to pour muffin batter into tins?
How are popovers leavened?
Quick breads high in sugar ad fats are sometimes called
When cutting biscuits with round hand cutters - you should cut straight __________.

25. More time consuming
Is the creaming moeth more or less time consuming than the muffin method?
Why must popover batter be mixed well?
Batters for muffins and quick loaf breads can be interchanged. What does this mean?
Should muffin batter be smooth?

26. Thin batter
Popovers derive their structure from bread flour and
What is the exception among quick breads?
What type of dough/batter are popovers made from?
When cutting biscuits - why should you space the cuts as closely together as possible?

27. Gingerbread!
When cutting biscuits - why should you space the cuts as closely together as possible?
This type of bread is a wide variety of cakes - shortbreads or cookies. dates back to Middle Ages. Spices used.
Quick breads made using muffin method are not as ___________ and cakelike as muffins using the creaming method.
2 Types of Dough Mixtures for Quick Breads

28. Loaf breads
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
Muffin batters are easily used to make
This type of bread is a wide variety of cakes - shortbreads or cookies. dates back to Middle Ages. Spices used.

29. Corn meal
What keeps gluten development low in mixing batter for quick breads?
Do muffins rise better with paper liners or just a greased tin pan?
When preparing biscuits - the fat should be cut into dry ingredients until mixture looks like ________________.
How are popovers leavened?

30. Overmixing caused irregular shapes - toughness & tunnelling
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?
Is the creaming moeth more or less time consuming than the muffin method?
How can you cut biscuits to eliminate scraps?

31. 1. biscuit method 2. muffin method 3. creaming method
3 mixing methods for most quick breads
What type of dough/batter are popovers made from?
The quick bread that uses no chemical leaveners of yeast is called a...
Should you mix batters a little or a lot?

32. 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?
How long should you knead biscuit dough?
What happens if you overmix batter?
Brushing the tops of biscuits with an egg wash before baking helps them

33. Biscuit method
When cutting biscuits with a knife - you should cut _____________ down and ___________ drag knife.
Pour Batters
Which mixing method requires some kneading before ready for makeup?
Biscuit Method

34. Overmixing can cause toughness. Mix only until dry ingredients become moist!
What is danger of muffin batter?
Which mixing method is used for formulas high in fat?
Procedure - Creaming Method (Biscuits)
Popovers

35. Method that begins with the blending of fat & sugar (cakes - cookies - etc.)
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?
Overmixing muffin dough can result in
Creaming Method
When cutting biscuits with a knife - you should cut _____________ down and ___________ drag knife.

36. Eggs
Makeup of Biscuits
When pouring muffin batter into tins - do not _____________.
Popovers derive their structure from bread flour and
This mixing method results in a lumpy batter

37. A batter that is liquid enough to be poured
Pour Batters
Muffin Method
Biscuit Method. What if you skip the kneading step?
What is the most important difference between the biscuit method and the muffin bethod?

38. Greased & floured
When making up corn bread - sheet pans should be _______________________
Biscuit Method. What if you skip the kneading step?
When making up muffins you should make sure tins and loaf pans are _______________
Quick breads high in sugar ad fats are sometimes called

39. Biscuits & scones
Quick bread soft doughs are used to make
Quick breads made using muffin method are not as ___________ and cakelike as muffins using the creaming method.
What is the best way to pour muffin batter into tins?
Is muffin method long & hard or fast & easy?

40. Tin pan
Do muffins rise better with paper liners or just a greased tin pan?
Popovers
This mixing method results in a lumpy batter
What is danger of muffin batter?

41. A baked product made of thin batter - leavened only by steam & characterized by large holes/cavities on the inside
Pour Batters
Example of soft dough?
What is the benefit of using the creaming method?
Popovers

42. They can be mixed more without becoming tough.
Quick bread soft doughs are used to make
Procedure - 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?

43. Mix very little - plus fat & sugar
What keeps gluten development low in mixing batter for quick breads?
When cutting biscuits - why should you space the cuts as closely together as possible?
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?

44. Brown evenly
Brushing the tops of biscuits with an egg wash before baking helps them
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 gluten development do you want in quick breads?
What keeps gluten development low in mixing batter for quick breads?

45. Very large holes
What is danger of muffin batter?
Do muffins rise better with paper liners or just a greased tin pan?
What develops inside popovers while baking?
Is muffin method long & hard or fast & easy?

46. So you don't waste dough. Minimize leftover scraps.
What happens if you overmix batter?
Drop Batters
Procedure - Biscuit Method
When cutting biscuits - why should you space the cuts as closely together as possible?

47. DOWN. Cut straight down. Do Not TWIST CUTTER!
When cutting biscuits with round hand cutters - you should cut straight __________.
When making up muffins you should make sure tins and loaf pans are _______________
What happens if muffin batter is overmixed?
When spooning muffin mix into tins - it's best to

48. Creaming method
This mixing method is best for quick bread formulas high in fat and sugar
How are popovers leavened?
Procedure - Biscuit Method
Quick breads made using muffin method are not as ___________ and cakelike as muffins using the creaming method.

49. Biscuits - scones - similar products. Sometimes called pastry method (it's like method used for mixing pie pastry)
Quick breads high in sugar ad fats are sometimes called
Tunneling
If loaf breads and coffee cakes have high fat & sugar - can they be mixed more or less?
Biscuit Method

50. No. Yeast is not used
Overmixing muffin dough can result in
Do quick breads need fermentation time?
Drop Batters
How are popovers leavened?