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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. Use creaming method if formula is high in fat. Produces fine texture & has less danger of overmixing. Cakelike result.
Example of soft dough?
If a biscuit uses creaming method - What is the result?
Brushing the tops of biscuits with an egg wash before baking helps them
Why might a baker choose to prepare a quick bread using the creaming method rather than the biscuit or muffin method?

2. Brown evenly
Quick breads made using muffin method are not as ___________ and cakelike as muffins using the creaming method.
Muffin batters are easily used to make
Example of soft dough?
Brushing the tops of biscuits with an egg wash before baking helps them

3. Mixes ingredients together more evenly/uniformly
Popovers derive their structure from bread flour and
Brushing the tops of biscuits with an egg wash before baking helps them
Procedure - Muffin Method
Why does the creaming method mix together the fat & sugar first?

4. Only slight - you don't want quick bread too chewy - you want TENDERNESS
What type of gluten development do you want in quick breads?
Why must popover batter be mixed well?
When making up muffins you should make sure tins and loaf pans are _______________
When preparing biscuits - the fat should be cut into dry ingredients until mixture looks like ________________.

5. To develop gluten so structure can hold up and make holes.
Brushing the tops of biscuits with an egg wash before baking helps them
Makeup of Biscuits
What develops inside popovers while baking?
Why must popover batter be mixed well?

6. Do Not STIR OR MIX the batter. It will toughen it!
Is yeast used for quick breads?
Why must popover batter be mixed well?
Creaming Method
When pouring muffin batter into tins - do not _____________.

7. DOWN. Cut straight down. Do Not TWIST CUTTER!
Pour Batters
Biscuit Method. What does overkneading do to biscuits?
What type of gluten development do you want in quick breads?
When cutting biscuits with round hand cutters - you should cut straight __________.

8. Toughness & Tunnelling
What happens if muffin batter is overmixed?
Procedure - Biscuit Method
What is the benefit of using the creaming method?
Do muffins rise better with paper liners or just a greased tin pan?

9. Greased or lined with silicone paper
How long should you knead biscuit dough?
This mixing method results in a lumpy batter
When making up corn bread - sheet pans should be _______________________
Procedure - Creaming Method (Muffins - Loaves - Coffee cakes)

10. Muffin method
Should muffin batter be smooth?
When preparing biscuits - the fat should be cut into dry ingredients until mixture looks like ________________.
Quick breads made using muffin method are not as ___________ and cakelike as muffins using the creaming method.
This mixing method results in a lumpy batter

11. 1. biscuit method 2. muffin method 3. creaming method
3 mixing methods for most quick breads
When making up corn bread - sheet pans should be _______________________
When preparing biscuits - the fat should be cut into dry ingredients until mixture looks like ________________.
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?

12. Corn meal
Muffin Method. What happens if you do not bake immediately after mixing?
When preparing biscuits - the fat should be cut into dry ingredients until mixture looks like ________________.
If loaf breads and coffee cakes have high fat & sugar - can they be mixed more or less?
Pour Batters

13. 1. Soft doughs (biscuits - rolled out & cut into shapes) 2. Batters (pour batters & drop batters)
Is the creaming moeth more or less time consuming than the muffin method?
2 Types of Dough Mixtures for Quick Breads
Example of soft dough?
Quick breads high in sugar ad fats are sometimes called

14. Muffins - loaf breads - pancakes
Do quick breads need fermentation time?
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?
Examples of batters?

15. No. Yeast is not used
Batters for muffins and quick loaf breads can be interchanged. What does this mean?
Quick breads made using muffin method are not as ___________ and cakelike as muffins using the creaming method.
Do quick breads need fermentation time?
What keeps gluten development low in mixing batter for quick breads?

16. Toughens them.
Biscuit Method. What does overkneading do to biscuits?
Popovers
When preparing biscuits - the fat should be cut into dry ingredients until mixture looks like ________________.
What is the best way to pour muffin batter into tins?

17. Very large holes
How can you cut biscuits to eliminate scraps?
If a biscuit uses creaming method - What is the result?
What develops inside popovers while baking?
What is danger of muffin batter?

18. Overmixing can cause toughness. Mix only until dry ingredients become moist!
What happens if muffin batter is overmixed?
What is the benefit of using the creaming 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?

19. You get very tender biscuits with less volume (not as high)
Makeup of Biscuits
Quick bread soft doughs are used to make
Explain how gingerbread came to sweetened.
Biscuit Method. What if you skip the kneading step?

20. 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 cutting biscuits - why should you space the cuts as closely together as possible?
Quick breads made using muffin method are not as ___________ and cakelike as muffins using the creaming method.
Do quick breads need fermentation time?
Batters for muffins and quick loaf breads can be interchanged. What does this mean?

21. 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?
Muffin Method
How long should you knead biscuit dough?
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?

22. Lightly. Just enough to develop flakiness but not toughen product.
How long should you knead biscuit dough?
Do muffins rise better with paper liners or just a greased tin pan?
What develops inside popovers while baking?
What is the benefit of using the creaming method?

23. POPOVERS
What is the exception among quick breads?
This mixing method results in a lumpy batter
Should you mix batters a little or a lot?
If a biscuit uses creaming method - What is the result?

24. Toughness & tunnelling
Is yeast used for quick breads?
This mixing method is best for quick bread formulas high in fat and sugar
Overmixing muffin dough can result in
Example of soft dough?

25. Flakier biscuit
Procedure - Creaming Method (Muffins - Loaves - Coffee cakes)
Examples of batters?
Muffin batters are easily used to make
Biscuit Method. If you use slightly more shortening and cut it in less (pieces are size of peas) - what will it produce?

26. Formulas use less fat & sugar than rich - oily muffins sold in stores today.
Why might a baker choose to prepare a quick bread using the creaming method rather than the biscuit or muffin method?
What is the benefit of using the creaming method?
What develops inside popovers while baking?
Formulas for muffins and quick loaf breads in this Chapter should be thought of breads and not tea cakes. Why?

27. A LITTLE! Keep gluten development low. Mix only until the dry ingredients are moist.
Should you mix batters a little or a lot?
Is the creaming moeth more or less time consuming than the muffin method?
What type of flour is used for making popovers? Why?
What type of gluten development do you want in quick breads?

28. 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!
Procedure - Muffin Method
If you use the leftover scraps after cutting out biscuits - how will the biscuits made from the scraps taste?
What develops inside popovers while baking?
Why does the creaming method mix together the fat & sugar first?

29. Eggs
Explain how gingerbread came to sweetened.
Popovers derive their structure from bread flour and
What is the exception among quick breads?
How long should you knead biscuit dough?

30. 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.
3 mixing methods for most quick breads
Should muffin batter be smooth?
What type of flour is used for making popovers? Why?
Popovers

31. Fast & easy
Biscuit Method. What if you skip the kneading step?
Is muffin method long & hard or fast & easy?
What is the most important difference between the biscuit method and the muffin bethod?
Muffin Method

32. More cakelike & less flaky
Procedure - Creaming Method (Biscuits)
If you use the leftover scraps after cutting out biscuits - how will the biscuits made from the scraps taste?
If a biscuit uses creaming method - What is the result?
3 mixing methods for most quick breads

33. A batter that is liquid enough to be poured
Biscuit Method
What type of gluten development do you want in quick breads?
Do muffins rise better with paper liners or just a greased tin pan?
Pour Batters

34. A baked product made of thin batter - leavened only by steam & characterized by large holes/cavities on the inside
Popovers
How long should you knead biscuit dough?
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?

35. They can be mixed more without becoming tough.
If loaf breads and coffee cakes have high fat & sugar - can they be mixed more or less?
Which mixing method requires some kneading before ready for makeup?
When making up corn bread - sheet pans should be _______________________
When cutting biscuits with round hand cutters - you should cut straight __________.

36. Thin batter
When pouring muffin batter into tins - do not _____________.
What type of dough/batter are popovers made from?
Muffin method is not suitable for formulas high in ___________.
Should muffin batter be smooth?

37. 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.
If you use the leftover scraps after cutting out biscuits - how will the biscuits made from the scraps taste?
When cutting biscuits with round hand cutters - you should cut straight __________.
Procedure - Creaming Method (Biscuits)
Is the creaming moeth more or less time consuming than the muffin method?

38. Popovers are leavened with steam.
Formulas for muffins and quick loaf breads in this Chapter should be thought of breads and not tea cakes. Why?
What is the most important difference between the biscuit method and the muffin bethod?
How are popovers leavened?
Why do popovers require more mixing than other quick breads?

39. Toughness & Tunnelling (the development of elongated holes inside muffin products)
What happens if you overmix batter?
Do quick breads need fermentation time?
Quick breads made using muffin method are not as ___________ and cakelike as muffins using the creaming method.
Makeup of Biscuits

40. Method that begins with the blending of fat & sugar (cakes - cookies - etc.)
This type of bread is a wide variety of cakes - shortbreads or cookies. dates back to Middle Ages. Spices used.
Creaming Method
3 mixing methods for most quick breads
This mixing method results in a lumpy batter

41. 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.
Overmixing muffin dough can result in
Which mixing method is used for formulas high in fat?

42. Greased & floured
When making up muffins you should make sure tins and loaf pans are _______________
When cutting biscuits with round hand cutters - you should cut straight __________.
What is the benefit of using the creaming method?
When pouring muffin batter into tins - do not _____________.

43. Scoop batter from edge

44. Cut into squares of triangles with pastry cutter knife or roller cutters.
How can you cut biscuits to eliminate scraps?
Biscuit Method. If you use slightly more shortening and cut it in less (pieces are size of peas) - what will it produce?
Procedure - Creaming Method (Muffins - Loaves - Coffee cakes)
What is the exception among quick breads?

45. 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
Why might a baker choose to prepare a quick bread using the creaming method rather than the biscuit or muffin method?
What type of gluten development do you want in quick breads?
Procedure - Creaming Method (Muffins - Loaves - Coffee cakes)
Creaming Method

46. Fat
Should you mix batters a little or a lot?
What keeps gluten development low in mixing batter for quick breads?
Muffin method is not suitable for formulas high in ___________.
When making up muffins you should make sure tins and loaf pans are _______________

47. Biscuits - scones - similar products. Sometimes called pastry method (it's like method used for mixing pie pastry)
What develops inside popovers while baking?
Pour Batters
Biscuit Method. What if you skip the kneading step?
Biscuit Method

48. Knead the biscuit method. Muffin method only mix until batter is just moist (it will be lumpy)
Quick bread soft doughs are used to make
What is the most important difference between the biscuit method and the muffin bethod?
When cutting biscuits with round hand cutters - you should cut straight __________.
When cutting biscuits - why should you space the cuts as closely together as possible?

49. 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
What keeps gluten development low in mixing batter for quick breads?
Muffin Method
Procedure - Biscuit Method
What happens if muffin batter is overmixed?

50. Tea cakes
Batters for muffins and quick loaf breads can be interchanged. What does this mean?
Quick breads high in sugar ad fats are sometimes called
Is muffin method long & hard or fast & easy?
Should muffin batter be smooth?