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. Knead the biscuit method. Muffin method only mix until batter is just moist (it will be lumpy)
Creaming Method
Makeup of Biscuits
When making up muffins you should make sure tins and loaf pans are _______________
What is the most important difference between the biscuit method and the muffin bethod?

2. 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!
Drop Batters
When pouring muffin batter into tins - do not _____________.
What happens if muffin batter is overmixed?
Procedure - Muffin Method

3. 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
What happens if you overmix batter?
Creaming Method
Makeup of Biscuits
Which mixing method is used for formulas high in fat?

4. Rich
This type of bread is a wide variety of cakes - shortbreads or cookies. dates back to Middle Ages. Spices used.
Popovers
Is the creaming moeth more or less time consuming than the muffin method?
Quick breads made using muffin method are not as ___________ and cakelike as muffins using the creaming method.

5. Flakier biscuit
Biscuit Method. If you use slightly more shortening and cut it in less (pieces are size of peas) - what will it produce?
What is danger of muffin batter?
What is the benefit of using the creaming method?
What type of gluten development do you want in quick breads?

6. Creaming method
Procedure - Creaming Method (Biscuits)
Is muffin method long & hard or fast & easy?
This mixing method is best for quick bread formulas high in fat and sugar
What is danger of muffin batter?

7. Eggs
Creaming Method
Popovers derive their structure from bread flour and
Makeup of Biscuits
What is danger of muffin batter?

8. 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.
What develops inside popovers while baking?
If loaf breads and coffee cakes have high fat & sugar - can they be mixed more or less?
Pour Batters
Batters for muffins and quick loaf breads can be interchanged. What does this mean?

9. They can be mixed more without becoming tough.
Formulas for muffins and quick loaf breads in this Chapter should be thought of breads and not tea cakes. Why?
What type of dough/batter are popovers made from?
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.

10. No. Only mix until ingredients are moistened. Batter may be lumpy.
Should muffin batter be smooth?
How are popovers leavened?
What happens if you overmix batter?
Why must popover batter be mixed well?

11. A batter that is liquid enough to be poured
Pour Batters
Why does the creaming method mix together the fat & sugar first?
Is muffin method long & hard or fast & easy?
This type of bread is a wide variety of cakes - shortbreads or cookies. dates back to Middle Ages. Spices used.

12. 1. biscuit method 2. muffin method 3. creaming method
3 mixing methods for most quick breads
Overmixing muffin dough can result in
Is muffin method long & hard or fast & easy?
When making up muffins you should make sure tins and loaf pans are _______________

13. Biscuits & scones
When cutting biscuits with round hand cutters - you should cut straight __________.
Quick bread soft doughs are used to make
Batters for muffins and quick loaf breads can be interchanged. What does this mean?
Should you mix batters a little or a lot?

14. 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.
Muffin batters are easily used to make
Why do popovers require more mixing than other quick breads?
Makeup of Biscuits
What is the most important difference between the biscuit method and the muffin bethod?

15. Toughness & Tunnelling (the development of elongated holes inside muffin products)
What develops inside popovers while baking?
Makeup of Biscuits
Popovers derive their structure from bread flour and
What happens if you overmix batter?

16. More cakelike & less flaky
What is danger of muffin batter?
If a biscuit uses creaming method - What is the result?
What type of flour is used for making popovers? Why?
Why must popover batter be mixed well?

17. 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
Makeup of Biscuits
Biscuit Method
What happens if muffin batter is overmixed?

18. Loaf breads
Explain how gingerbread came to sweetened.
Why must popover batter be mixed well?
Muffin batters are easily used to make
When spooning muffin mix into tins - it's best to

19. You get very tender biscuits with less volume (not as high)
This mixing method is best for quick bread formulas high in fat and sugar
Biscuit Method. What if you skip the kneading step?
Which mixing method requires some kneading before ready for makeup?
Is yeast used for quick breads?

20. Cut into squares of triangles with pastry cutter knife or roller cutters.
What is the most important difference between the biscuit method and the muffin bethod?
How can you cut biscuits to eliminate scraps?
Drop Batters
Quick breads high in sugar ad fats are sometimes called

21. 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.
Do muffins rise better with paper liners or just a greased tin pan?
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?
Examples of batters?
What type of flour is used for making popovers? Why?

22. POPOVERS
Why might a baker choose to prepare a quick bread using the creaming method rather than the biscuit or 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?
What is the exception among quick breads?
What is the most important difference between the biscuit method and the muffin bethod?

23. Fast & easy
Is muffin method long & hard or fast & easy?
What develops inside popovers while baking?
What type of gluten development do you want in quick breads?
Should muffin batter be smooth?

24. Overmixing caused irregular shapes - toughness & tunnelling
Why might a baker choose to prepare a quick bread using the creaming method rather than the biscuit or 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?
When cutting biscuits with a knife - you should cut _____________ down and ___________ drag knife.
Do muffins rise better with paper liners or just a greased tin pan?

25. Fat
Is yeast used for quick breads?
Is muffin method long & hard or fast & easy?
Muffin method is not suitable for formulas high in ___________.
How long should you knead biscuit dough?

26. The development of elongated holes inside muffin products
Tunneling
What happens if muffin batter is overmixed?
What is the benefit of using the creaming method?
How can you cut biscuits to eliminate scraps?

27. Do Not STIR OR MIX the batter. It will toughen it!
Is muffin method long & hard or fast & easy?
Why do popovers require more mixing than other quick breads?
When pouring muffin batter into tins - do not _____________.
Pour Batters

28. 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 method is not suitable for formulas high in ___________.
Procedure - Creaming Method (Muffins - Loaves - Coffee cakes)
When cutting biscuits with a knife - you should cut _____________ down and ___________ drag knife.
Why does the creaming method mix together the fat & sugar first?

29. DOWN. Cut straight down. Do Not TWIST CUTTER!
When cutting biscuits with round hand cutters - you should cut straight __________.
The quick bread that uses no chemical leaveners of yeast is called a...
What is the most important difference between the biscuit method and the muffin bethod?
Why must popover batter be mixed well?

30. Gingerbread!
Procedure - Biscuit Method
This type of bread is a wide variety of cakes - shortbreads or cookies. dates back to Middle Ages. Spices used.
What is the best way to pour muffin batter into tins?
How long should you knead biscuit dough?

31. More time consuming
Is the creaming moeth more or less time consuming than the muffin method?
Drop Batters
If a biscuit uses creaming method - What is the result?
When spooning muffin mix into tins - it's best to

32. To develop gluten so structure can hold up and make holes.
Why must popover batter be mixed well?
Why does the creaming method mix together the fat & sugar first?
Which mixing method requires some kneading before ready for makeup?
Should muffin batter be smooth?

33. A baked product made of thin batter - leavened only by steam & characterized by large holes/cavities on the inside
Popovers
Procedure - Creaming Method (Biscuits)
Do quick breads need fermentation time?
When preparing biscuits - the fat should be cut into dry ingredients until mixture looks like ________________.

34. Method that begins with the blending of fat & sugar (cakes - cookies - etc.)
What keeps gluten development low in mixing batter for quick breads?
Creaming Method
Which mixing method is used for formulas high in fat?
Biscuit Method. What does overkneading do to biscuits?

35. Loss of volume will happen (Muffins won't rise as high)
Muffin Method. What happens if you do not bake immediately after mixing?
Do quick breads need fermentation time?
Quick bread soft doughs are used to make
Why does the creaming method mix together the fat & sugar first?

36. Mix very little - plus fat & sugar
Example of soft dough?
How can you cut biscuits to eliminate scraps?
When spooning muffin mix into tins - it's best to
What keeps gluten development low in mixing batter for quick breads?

37. Corn meal
When preparing biscuits - the fat should be cut into dry ingredients until mixture looks like ________________.
Biscuit Method. If you use slightly more shortening and cut it in less (pieces are size of peas) - what will it produce?
Muffin batters are easily used to make
Should muffin batter be smooth?

38. Greased or lined with silicone paper
Makeup of Biscuits
Pour Batters
When cutting biscuits with round hand cutters - you should cut straight __________.
When making up corn bread - sheet pans should be _______________________

39. Biscuit method
Why does the creaming method mix together the fat & sugar first?
Which mixing method requires some kneading before ready for makeup?
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?

40. Mixes ingredients together more evenly/uniformly
Do quick breads need fermentation time?
Example of soft dough?
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?

41. Muffins - loaf breads - pancakes
Procedure - Creaming Method (Biscuits)
Quick bread soft doughs are used to make
Examples of batters?
This type of bread is a wide variety of cakes - shortbreads or cookies. dates back to Middle Ages. Spices used.

42. First with honey. Then with sugarcane. Last with molasses.
Explain how gingerbread came to sweetened.
When preparing biscuits - the fat should be cut into dry ingredients until mixture looks like ________________.
This type of bread is a wide variety of cakes - shortbreads or cookies. dates back to Middle Ages. Spices used.
How long should you knead biscuit dough?

43. 1. Soft doughs (biscuits - rolled out & cut into shapes) 2. Batters (pour batters & drop batters)
Batters for muffins and quick loaf breads can be interchanged. What does this mean?
This mixing method results in a lumpy batter
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

44. No yeast. Chemical leavening agents are used (baking powder - baking soda) & steam
If you use the leftover scraps after cutting out biscuits - how will the biscuits made from the scraps taste?
Is yeast used for quick breads?
Procedure - Biscuit Method
Drop Batters

45. Creaming method
When making up muffins you should make sure tins and loaf pans are _______________
When making up corn bread - sheet pans should be _______________________
2 Types of Dough Mixtures for Quick Breads
Which mixing method is used for formulas high in fat?

46. Lightly. Just enough to develop flakiness but not toughen product.
How long should you knead biscuit dough?
Do quick breads need fermentation time?
Tunneling
Procedure - Biscuit Method

47. Scoop batter from OUTSIDE EDGE of bowl. Do not stir!
Why does the creaming method mix together the fat & sugar first?
What develops inside popovers while baking?
Is the creaming moeth more or less time consuming than the muffin method?
What is the best way to pour muffin batter into tins?

48. So you don't waste dough. Minimize leftover scraps.
Muffin method is not suitable for formulas high in ___________.
Should you mix batters a little or a lot?
What develops inside popovers while baking?
When cutting biscuits - why should you space the cuts as closely together as possible?

49. Muffins - pancakes - waffles - loaf-type or sheet-type quick breads.
Batters for muffins and quick loaf breads can be interchanged. What does this mean?
Which mixing method requires some kneading before ready for makeup?
How long should you knead biscuit dough?
Muffin Method

50. Overmixing can cause toughness. Mix only until dry ingredients become moist!
Is muffin method long & hard or fast & easy?
Why must popover batter be mixed well?
If a biscuit uses creaming method - What is the result?
What is danger of muffin batter?