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. 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
Is muffin method long & hard or fast & easy?
When making up corn bread - sheet pans should be _______________________
What keeps gluten development low in mixing batter for quick breads?
Makeup of Biscuits

2. Muffins - loaf breads - pancakes
Examples of batters?
Explain how gingerbread came to sweetened.
What type of gluten development do you want in quick breads?
Pour Batters

3. Cut into squares of triangles with pastry cutter knife or roller cutters.
When preparing biscuits - the fat should be cut into dry ingredients until mixture looks like ________________.
Quick bread soft doughs are used to make
How can you cut biscuits to eliminate scraps?
What type of flour is used for making popovers? Why?

4. Thin batter
Should you mix batters a little or a lot?
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?
Muffin method is not suitable for formulas high in ___________.
What type of dough/batter are popovers made from?

5. POPOVERS
Procedure - Biscuit Method
Brushing the tops of biscuits with an egg wash before baking helps them
Examples of batters?
What is the exception among quick breads?

6. 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.
Muffin Method
Muffin Method. What happens if you do not bake immediately after mixing?
What type of flour is used for making popovers? Why?
Is the creaming moeth more or less time consuming than the muffin method?

7. Popovers are leavened with steam.
How are popovers leavened?
Do muffins rise better with paper liners or just a greased tin pan?
Why do popovers require more mixing than other quick breads?
2 Types of Dough Mixtures for Quick Breads

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
Procedure - Biscuit Method
Is the creaming moeth more or less time consuming than the muffin method?
Quick breads high in sugar ad fats are sometimes called
If a biscuit uses creaming method - What is the result?

9. Tougher
Examples of batters?
If you use the leftover scraps after cutting out biscuits - how will the biscuits made from the scraps taste?
Quick breads made using muffin method are not as ___________ and cakelike as muffins using the creaming method.
Muffin batters are easily used to make

10. Loaf breads
Is yeast used for quick breads?
This mixing method results in a lumpy batter
Muffin batters are easily used to make
What type of gluten development do you want in quick breads?

11. Tea cakes
How long should you knead biscuit dough?
What is danger of muffin batter?
Creaming Method
Quick breads high in sugar ad fats are sometimes called

12. So you don't waste dough. Minimize leftover scraps.
What keeps gluten development low in mixing batter for quick breads?
Biscuit Method
Which mixing method is used for formulas high in fat?
When cutting biscuits - why should you space the cuts as closely together as possible?

13. No. Yeast is not used
When spooning muffin mix into tins - it's best to
When making up corn bread - sheet pans should be _______________________
Biscuit Method
Do quick breads need fermentation time?

14. Only slight - you don't want quick bread too chewy - you want TENDERNESS
Procedure - Biscuit Method
If a biscuit uses creaming method - What is the result?
What type of gluten development do you want in quick breads?
Do muffins rise better with paper liners or just a greased tin pan?

15. 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.
How can you cut biscuits to eliminate scraps?
Why do popovers require more mixing than other quick breads?
Why must popover batter be mixed well?
Is the creaming moeth more or less time consuming than the muffin method?

16. Knead the biscuit method. Muffin method only mix until batter is just moist (it will be lumpy)
What is the best way to pour muffin batter into tins?
Biscuit Method. If you use slightly more shortening and cut it in less (pieces are size of peas) - what will it produce?
This mixing method is best for quick bread formulas high in fat and sugar
What is the most important difference between the biscuit method and the muffin bethod?

17. 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.
When cutting biscuits with round hand cutters - you should cut straight __________.
Muffin method is not suitable for formulas high in ___________.
Procedure - Creaming Method (Biscuits)
Procedure - Creaming Method (Muffins - Loaves - Coffee cakes)

18. Produces fine textured goods and less danger of overmixing
Do muffins rise better with paper liners or just a greased tin pan?
What happens if muffin batter is overmixed?
What is the exception among quick breads?
What is the benefit of using the creaming method?

19. DOWN. Cut straight down. Do Not TWIST CUTTER!
Muffin Method. What happens if you do not bake immediately after mixing?
When spooning muffin mix into tins - it's best to
When cutting biscuits with round hand cutters - you should cut straight __________.
Why does the creaming method mix together the fat & sugar first?

20. Toughness & Tunnelling
What happens if muffin batter is overmixed?
Muffin Method. What happens if you do not bake immediately after mixing?
Procedure - Muffin Method
Tunneling

21. Very large holes
Popovers derive their structure from bread flour and
Should you mix batters a little or a lot?
What develops inside popovers while baking?
When making up muffins you should make sure tins and loaf pans are _______________

22. Biscuit method
Which mixing method requires some kneading before ready for makeup?
Overmixing muffin dough can result in
This mixing method is best for quick bread formulas high in fat and sugar
When preparing biscuits - the fat should be cut into dry ingredients until mixture looks like ________________.

23. Corn meal
What develops inside popovers while baking?
When preparing biscuits - the fat should be cut into dry ingredients until mixture looks like ________________.
How can you cut biscuits to eliminate scraps?
Quick breads high in sugar ad fats are sometimes called

24. Brown evenly
What happens if you overmix batter?
Quick bread soft doughs are used to make
If loaf breads and coffee cakes have high fat & sugar - can they be mixed more or less?
Brushing the tops of biscuits with an egg wash before baking helps them

25. Mix very little - plus fat & sugar
How are popovers leavened?
What keeps gluten development low in mixing batter for 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?
Brushing the tops of biscuits with an egg wash before baking helps them

26. 1. Soft doughs (biscuits - rolled out & cut into shapes) 2. Batters (pour batters & drop batters)
Example of soft dough?
When preparing biscuits - the fat should be cut into dry ingredients until mixture looks like ________________.
2 Types of Dough Mixtures for Quick Breads
When cutting biscuits with round hand cutters - you should cut straight __________.

27. To develop gluten so structure can hold up and make holes.
Why must popover batter be mixed well?
Example of soft dough?
When preparing biscuits - the fat should be cut into dry ingredients until mixture looks like ________________.
How long should you knead biscuit dough?

28. A batter that is liquid enough to be poured
Pour Batters
What happens if you overmix batter?
Should you mix batters a little or a lot?
What keeps gluten development low in mixing batter for quick breads?

29. Toughness & tunnelling
When cutting biscuits with a knife - you should cut _____________ down and ___________ drag knife.
What keeps gluten development low in mixing batter for quick breads?
Overmixing muffin dough can result in
Is the creaming moeth more or less time consuming than the muffin method?

30. You get very tender biscuits with less volume (not as high)
Why might a baker choose to prepare a quick bread using the creaming method rather than the biscuit or muffin method?
Biscuit Method. What if you skip the kneading step?
How long should you knead biscuit dough?
How are popovers leavened?

31. Biscuits
What type of gluten development do you want in quick breads?
Do quick breads need fermentation time?
Example of soft dough?
What type of flour is used for making popovers? Why?

32. They can be mixed more without becoming tough.
Tunneling
If loaf breads and coffee cakes have high fat & sugar - can they be mixed more or less?
Creaming Method
Should you mix batters a little or a lot?

33. Popover (uses steam!)
What is the exception among quick breads?
The quick bread that uses no chemical leaveners of yeast is called a...
Do muffins rise better with paper liners or just a greased tin pan?
What type of flour is used for making popovers? Why?

34. Scoop batter from OUTSIDE EDGE of bowl. Do not stir!
What develops inside popovers while baking?
What type of gluten development do you want in quick breads?
What happens if muffin batter is overmixed?
What is the best way to pour muffin batter into tins?

35. 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.
Is yeast used for quick breads?
Batters for muffins and quick loaf breads can be interchanged. What does this mean?
Procedure - Biscuit Method
If you use the leftover scraps after cutting out biscuits - how will the biscuits made from the scraps taste?

36. No. Only mix until ingredients are moistened. Batter may be lumpy.
What type of gluten development do you want in quick breads?
Why must popover batter be mixed well?
Should muffin batter be smooth?
Biscuit Method. What if you skip the kneading step?

37. Lightly. Just enough to develop flakiness but not toughen product.
How long should you knead biscuit dough?
Muffin Method
When making up corn bread - sheet pans should be _______________________
Muffin method is not suitable for formulas high in ___________.

38. 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!
What type of dough/batter are popovers made from?
Brushing the tops of biscuits with an egg wash before baking helps them
When spooning muffin mix into tins - it's best to
Procedure - Muffin Method

39. Greased or lined with silicone paper
When making up corn bread - sheet pans should be _______________________
When spooning muffin mix into tins - it's best to
Muffin Method. What happens if you do not bake immediately after mixing?
Popovers derive their structure from bread flour and

40. Greased & floured
How long should you knead biscuit dough?
Do quick breads need fermentation time?
Why must popover batter be mixed well?
When making up muffins you should make sure tins and loaf pans are _______________

41. Toughness & Tunnelling (the development of elongated holes inside muffin products)
What happens if you overmix batter?
When cutting biscuits with a knife - you should cut _____________ down and ___________ drag knife.
If you use the leftover scraps after cutting out biscuits - how will the biscuits made from the scraps taste?
Quick bread soft doughs are used to make

42. Eggs
Batters for muffins and quick loaf breads can be interchanged. What does this mean?
Popovers derive their structure from bread flour and
Example of soft dough?
Biscuit Method. What does overkneading do to biscuits?

43. Method that begins with the blending of fat & sugar (cakes - cookies - etc.)
What is the most important difference between the biscuit method and the muffin bethod?
Formulas for muffins and quick loaf breads in this Chapter should be thought of breads and not tea cakes. Why?
Creaming Method
What type of dough/batter are popovers made from?

44. Toughens them.
Biscuit Method. What does overkneading do to biscuits?
When cutting biscuits with round hand cutters - you should cut straight __________.
What type of flour is used for making popovers? Why?
When cutting biscuits - why should you space the cuts as closely together as possible?

45. Muffin method
This mixing method results in a lumpy batter
Creaming Method
Why must popover batter be mixed well?
Batters for muffins and quick loaf breads can be interchanged. What does this mean?

46. Mixes ingredients together more evenly/uniformly
Biscuit Method. What does overkneading do to biscuits?
Should muffin batter be smooth?
Muffin Method
Why does the creaming method mix together the fat & sugar first?

47. More time consuming
Muffin method is not suitable for formulas high in ___________.
Examples of batters?
Is the creaming moeth more or less time consuming than the muffin method?
If loaf breads and coffee cakes have high fat & sugar - can they be mixed more or less?

48. Muffins - pancakes - waffles - loaf-type or sheet-type quick breads.
Drop Batters
Biscuit Method. What if you skip the kneading step?
If a biscuit uses creaming method - What is the result?
Muffin Method

49. A baked product made of thin batter - leavened only by steam & characterized by large holes/cavities on the inside
Why must popover batter be mixed well?
Procedure - Creaming Method (Biscuits)
Popovers
What type of dough/batter are popovers made from?

50. Fat
Why do popovers require more mixing than other quick breads?
What type of gluten development do you want in quick breads?
What keeps gluten development low in mixing batter for quick breads?
Muffin method is not suitable for formulas high in ___________.