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. More time consuming
Which mixing method is used for formulas high in fat?
Is the creaming moeth more or less time consuming than the muffin method?
What is the most important difference between the biscuit method and the muffin bethod?
What type of dough/batter are popovers made from?

2. Eggs
What type of gluten development do you want in quick breads?
Popovers derive their structure from bread flour and
Tunneling
Biscuit Method

3. Loss of volume will happen (Muffins won't rise as high)
What happens if you overmix batter?
Formulas for muffins and quick loaf breads in this Chapter should be thought of breads and not tea cakes. Why?
Examples of batters?
Muffin Method. What happens if you do not bake immediately after mixing?

4. A batter that is liquid enough to be poured
If loaf breads and coffee cakes have high fat & sugar - can they be mixed more or less?
When cutting biscuits - why should you space the cuts as closely together as possible?
Procedure - Creaming Method (Muffins - Loaves - Coffee cakes)
Pour Batters

5. Biscuits - scones - similar products. Sometimes called pastry method (it's like method used for mixing pie pastry)
Overmixing muffin dough can result in
What develops inside popovers while baking?
Biscuit Method
What is the exception among quick breads?

6. Flakier biscuit
What happens if muffin batter is overmixed?
Brushing the tops of biscuits with an egg wash before baking helps them
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?

7. Mix very little - plus fat & sugar
Which mixing method requires some kneading before ready for makeup?
What keeps gluten development low in mixing batter for quick breads?
What type of dough/batter are popovers made from?
Do quick breads need fermentation time?

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
2 Types of Dough Mixtures for Quick Breads
Why does the creaming method mix together the fat & sugar first?
Do muffins rise better with paper liners or just a greased tin pan?
Makeup of Biscuits

9. No. Only mix until ingredients are moistened. Batter may be lumpy.
Quick breads made using muffin method are not as ___________ and cakelike as muffins 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?
Which mixing method requires some kneading before ready for makeup?
Should muffin batter be smooth?

10. Corn meal
When preparing biscuits - the fat should be cut into dry ingredients until mixture looks like ________________.
Makeup of Biscuits
Why must popover batter be mixed well?
When cutting biscuits with round hand cutters - you should cut straight __________.

11. Formulas use less fat & sugar than rich - oily muffins sold in stores today.
What keeps gluten development low in mixing batter for quick breads?
If you use the leftover scraps after cutting out biscuits - how will the biscuits made from the scraps taste?
Formulas for muffins and quick loaf breads in this Chapter should be thought of breads and not tea cakes. Why?
Biscuit Method

12. To develop gluten so structure can hold up and make holes.
Which mixing method is used for formulas high in fat?
Why must popover batter be mixed well?
Muffin batters are easily used to make
Makeup of Biscuits

13. Method that begins with the blending of fat & sugar (cakes - cookies - etc.)
Creaming Method
Muffin batters are easily used to make
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?

14. Only slight - you don't want quick bread too chewy - you want TENDERNESS
When making up muffins you should make sure tins and loaf pans are _______________
What type of gluten development do you want in quick breads?
Creaming Method
What is the best way to pour muffin batter into tins?

15. Do Not STIR OR MIX the batter. It will toughen it!
When pouring muffin batter into tins - do not _____________.
Formulas for muffins and quick loaf breads in this Chapter should be thought of breads and not tea cakes. Why?
Muffin Method. What happens if you do not bake immediately after mixing?
This type of bread is a wide variety of cakes - shortbreads or cookies. dates back to Middle Ages. Spices used.

16. Muffins - loaf breads - pancakes
What is danger of muffin batter?
Examples of batters?
Which mixing method requires some kneading before ready for makeup?
Popovers

17. The development of elongated holes inside muffin products
Drop Batters
Overmixing muffin dough can result in
Tunneling
This mixing method results in a lumpy batter

18. Muffins - pancakes - waffles - loaf-type or sheet-type quick breads.
Muffin Method
Drop Batters
Biscuit Method. If you use slightly more shortening and cut it in less (pieces are size of peas) - what will it produce?
Do quick breads need fermentation time?

19. Muffin method
Pour Batters
This mixing method results in a lumpy batter
What is the best way to pour muffin batter into tins?
Procedure - Muffin Method

20. Loaf breads
What is danger of muffin batter?
Muffin batters are easily used to make
Is muffin method long & hard or fast & easy?
How can you cut biscuits to eliminate scraps?

21. Brown evenly
Procedure - Muffin Method
Brushing the tops of biscuits with an egg wash before baking helps them
Formulas for muffins and quick loaf breads in this Chapter should be thought of breads and not tea cakes. Why?
Examples of batters?

22. 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.
Overmixing muffin dough can result in
Is muffin method long & hard or fast & easy?
If you use the leftover scraps after cutting out biscuits - how will the biscuits made from the scraps taste?
Procedure - Creaming Method (Biscuits)

23. Popovers are leavened with steam.
If a biscuit uses creaming method - What is the result?
How are popovers leavened?
When cutting biscuits - why should you space the cuts as closely together as possible?
Muffin method is not suitable for formulas high in ___________.

24. A baked product made of thin batter - leavened only by steam & characterized by large holes/cavities on the inside
Popovers
Why does the creaming method mix together the fat & sugar first?
What type of dough/batter are popovers made from?
Why might a baker choose to prepare a quick bread using the creaming method rather than the biscuit or muffin method?

25. Tin pan
Do muffins rise better with paper liners or just a greased tin pan?
What happens if you overmix batter?
What happens if muffin batter is overmixed?
When cutting biscuits with a knife - you should cut _____________ down and ___________ drag knife.

26. Very large holes
If you use the leftover scraps after cutting out biscuits - how will the biscuits made from the scraps taste?
Muffin Method
What type of flour is used for making popovers? Why?
What develops inside popovers while baking?

27. Overmixing caused irregular shapes - toughness & tunnelling
This mixing method results in a lumpy batter
Do quick breads need fermentation time?
How can you cut biscuits to eliminate scraps?
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?

28. Biscuits
Example of soft dough?
Which mixing method requires some kneading before ready for makeup?
Tunneling
Is muffin method long & hard or fast & easy?

29. Gingerbread!
Is yeast used for quick breads?
This type of bread is a wide variety of cakes - shortbreads or cookies. dates back to Middle Ages. Spices used.
Should muffin batter be smooth?
2 Types of Dough Mixtures for Quick Breads

30. Overmixing can cause toughness. Mix only until dry ingredients become moist!
What is danger of muffin batter?
Is muffin method long & hard or fast & easy?
Tunneling
Procedure - Muffin Method

31. Scoop batter from edge

32. Popover (uses steam!)
What keeps gluten development low in mixing batter for quick breads?
Tunneling
The quick bread that uses no chemical leaveners of yeast is called a...
When pouring muffin batter into tins - do not _____________.

33. You get very tender biscuits with less volume (not as high)
Drop Batters
Makeup of Biscuits
Tunneling
Biscuit Method. What if you skip the kneading step?

34. 1. biscuit method 2. muffin method 3. creaming method
If a biscuit uses creaming method - What is the result?
3 mixing methods for most quick breads
Why do popovers require more mixing than other quick breads?
Should you mix batters a little or a lot?

35. Greased or lined with silicone paper
What is danger of muffin batter?
How are popovers leavened?
Biscuit Method
When making up corn bread - sheet pans should be _______________________

36. No. Yeast is not used
Do quick breads need fermentation time?
Procedure - Creaming Method (Muffins - Loaves - Coffee cakes)
Is muffin method long & hard or fast & easy?
Why must popover batter be mixed well?

37. 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?
Quick breads made using muffin method are not as ___________ and cakelike as muffins using the creaming method.
What develops inside popovers while baking?
Procedure - Creaming Method (Muffins - Loaves - Coffee cakes)

38. Toughness & tunnelling
Overmixing muffin dough can result in
Formulas for muffins and quick loaf breads in this Chapter should be thought of breads and not tea cakes. Why?
Why does the creaming method mix together the fat & sugar first?
Should muffin batter be smooth?

39. A LITTLE! Keep gluten development low. Mix only until the dry ingredients are moist.
Pour Batters
What type of gluten development do you want in quick breads?
Is the creaming moeth more or less time consuming than the muffin method?
Should you mix batters a little or a lot?

40. Cut into squares of triangles with pastry cutter knife or roller cutters.
Why must popover batter be mixed well?
When making up muffins you should make sure tins and loaf pans are _______________
Which mixing method is used for formulas high in fat?
How can you cut biscuits to eliminate scraps?

41. Creaming method
Examples of batters?
Why does the creaming method mix together the fat & sugar first?
Overmixing muffin dough can result in
This mixing method is best for quick bread formulas high in fat and sugar

42. Biscuit method
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?
Quick bread soft doughs are used to make
Which mixing method requires some kneading before ready for makeup?

43. Fast & easy
Drop Batters
What type of flour is used for making popovers? Why?
Quick breads high in sugar ad fats are sometimes called
Is muffin method long & hard or fast & easy?

44. Rich
Formulas for muffins and quick loaf breads in this Chapter should be thought of breads and not tea cakes. Why?
Quick breads made using muffin method are not as ___________ and cakelike as muffins using the creaming method.
Which mixing method is used for formulas high in fat?
Popovers derive their structure from bread flour and

45. Creaming method
2 Types of Dough Mixtures for Quick Breads
Biscuit Method. What does overkneading do to biscuits?
Drop Batters
Which mixing method is used for formulas high in fat?

46. Knead the biscuit method. Muffin method only mix until batter is just moist (it will be lumpy)
What is the most important difference between the biscuit method and the muffin bethod?
Batters for muffins and quick loaf breads can be interchanged. What does this mean?
Biscuit Method. What if you skip the kneading step?
Should you mix batters a little or a lot?

47. Greased & floured
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?
Quick breads high in sugar ad fats are sometimes called
When making up muffins you should make sure tins and loaf pans are _______________

48. Produces fine textured goods and less danger of overmixing
Which mixing method requires some kneading before ready for makeup?
What type of gluten development do you want in quick breads?
What is the benefit of using the creaming method?
What is the exception among quick breads?

49. DOWN. Cut straight down. Do Not TWIST CUTTER!
What keeps gluten development low in mixing batter for quick breads?
When cutting biscuits with round hand cutters - you should cut straight __________.
What develops inside popovers while baking?
Popovers derive their structure from bread flour and

50. 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.
Drop Batters
Should muffin batter be smooth?
What type of flour is used for making popovers? Why?
Do muffins rise better with paper liners or just a greased tin pan?