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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. 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
Quick breads made using muffin method are not as ___________ and cakelike as muffins using the creaming method.
What type of dough/batter are popovers made from?
Biscuit Method. What does overkneading do to biscuits?

2. Fat
Procedure - Biscuit Method
This mixing method is best for quick bread formulas high in fat and sugar
How long should you knead biscuit dough?
Muffin method is not suitable for formulas high in ___________.

3. Loaf breads
What happens if you overmix batter?
Explain how gingerbread came to sweetened.
Do muffins rise better with paper liners or just a greased tin pan?
Muffin batters are easily used to make

4. Fast & easy
If you use the leftover scraps after cutting out biscuits - how will the biscuits made from the scraps taste?
When cutting biscuits with a knife - you should cut _____________ down and ___________ drag knife.
When preparing biscuits - the fat should be cut into dry ingredients until mixture looks like ________________.
Is muffin method long & hard or fast & easy?

5. Produces fine textured goods and less danger of overmixing
What is the benefit of using the creaming method?
3 mixing methods for most quick breads
If a biscuit uses creaming method - What is the result?
Muffin Method. What happens if you do not bake immediately after mixing?

6. Tea cakes
Why might a baker choose to prepare a quick bread using the creaming method rather than the biscuit or muffin method?
Quick breads high in sugar ad fats are sometimes called
Popovers
Explain how gingerbread came to sweetened.

7. Scoop batter from edge

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8. More time consuming
Is the creaming moeth more or less time consuming than the muffin method?
Muffin Method
When cutting biscuits with a knife - you should cut _____________ down and ___________ drag knife.
Procedure - Biscuit Method

9. Cut into squares of triangles with pastry cutter knife or roller cutters.
What is danger of muffin batter?
How can you cut biscuits to eliminate scraps?
How are popovers leavened?
The quick bread that uses no chemical leaveners of yeast is called a...

10. Mixes ingredients together more evenly/uniformly
Brushing the tops of biscuits with an egg wash before baking helps them
Why does the creaming method mix together the fat & sugar first?
Do quick breads need fermentation time?
Why might a baker choose to prepare a quick bread using the creaming method rather than the biscuit or muffin method?

11. First with honey. Then with sugarcane. Last with molasses.
When making up corn bread - sheet pans should be _______________________
Muffin Method
Examples of batters?
Explain how gingerbread came to sweetened.

12. Eggs
Is yeast used for quick breads?
What is the best way to pour muffin batter into tins?
Popovers derive their structure from bread flour and
Why does the creaming method mix together the fat & sugar first?

13. Muffins - pancakes - waffles - loaf-type or sheet-type quick breads.
Batters for muffins and quick loaf breads can be interchanged. What does this mean?
Muffin Method
This mixing method results in a lumpy batter
What happens if you overmix batter?

14. Lightly. Just enough to develop flakiness but not toughen product.
This mixing method results in a lumpy batter
Why does the creaming method mix together the fat & sugar first?
How long should you knead biscuit dough?
What type of gluten development do you want in quick breads?

15. The development of elongated holes inside muffin products
Procedure - Biscuit Method
This mixing method is best for quick bread formulas high in fat and sugar
Tunneling
What is the exception among quick breads?

16. To develop gluten so structure can hold up and make holes.
Procedure - Creaming Method (Muffins - Loaves - Coffee cakes)
Should muffin batter be smooth?
Why must popover batter be mixed well?
When making up corn bread - sheet pans should be _______________________

17. No yeast. Chemical leavening agents are used (baking powder - baking soda) & steam
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?
Biscuit Method. What does overkneading do to biscuits?
Muffin batters are easily used to make
Is yeast used for quick breads?

18. A batter that is liquid enough to be poured
Makeup of Biscuits
When cutting biscuits with round hand cutters - you should cut straight __________.
When cutting biscuits with a knife - you should cut _____________ down and ___________ drag knife.
Pour Batters

19. Greased or lined with silicone paper
When making up corn bread - sheet pans should be _______________________
When cutting biscuits - why should you space the cuts as closely together as possible?
Procedure - Creaming Method (Muffins - Loaves - Coffee cakes)
What happens if you overmix batter?

20. Popovers are leavened with steam.
How are popovers leavened?
How can you cut biscuits to eliminate scraps?
What is danger of muffin batter?
Creaming Method

21. No. Yeast is not used
When making up corn bread - sheet pans should be _______________________
Do quick breads need fermentation time?
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 type of flour is used for making popovers? Why?

22. Toughness & Tunnelling
What happens if muffin batter is overmixed?
Procedure - Biscuit Method
When making up corn bread - sheet pans should be _______________________
If loaf breads and coffee cakes have high fat & sugar - can they be mixed more or less?

23. Muffin method
Muffin method is not suitable for formulas high in ___________.
This mixing method results in a lumpy batter
Why might a baker choose to prepare a quick bread using the creaming method rather than the biscuit or muffin method?
How can you cut biscuits to eliminate scraps?

24. Scoop batter from OUTSIDE EDGE of bowl. Do not stir!
Quick bread soft doughs are 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?
What is the best way to pour muffin batter into tins?
Muffin batters are easily used to make

25. Very large holes
Is yeast used for quick breads?
What develops inside popovers while baking?
What is the best way to pour muffin batter into tins?
Biscuit Method. What if you skip the kneading step?

26. Use creaming method if formula is high in fat. Produces fine texture & has less danger of overmixing. Cakelike result.
What develops inside popovers while baking?
How are popovers leavened?
Why might a baker choose to prepare a quick bread using the creaming method rather than the biscuit or muffin method?
Popovers

27. Thin batter
Pour Batters
This mixing method results in a lumpy batter
What type of dough/batter are popovers made from?
Do muffins rise better with paper liners or just a greased tin pan?

28. Cut STRAIGHT DOWN and Do Not DRAG KNIFE!
Procedure - Biscuit Method
When cutting biscuits with a knife - you should cut _____________ down and ___________ drag knife.
If a biscuit uses creaming method - What is the result?
Overmixing muffin dough can result in

29. A LITTLE! Keep gluten development low. Mix only until the dry ingredients are moist.
2 Types of Dough Mixtures for Quick Breads
How are popovers leavened?
When cutting biscuits with round hand cutters - you should cut straight __________.
Should you mix batters a little or a lot?

30. Tougher
The quick bread that uses no chemical leaveners of yeast is called a...
If you use the leftover scraps after cutting out biscuits - how will the biscuits made from the scraps taste?
Why might a baker choose to prepare a quick bread using the creaming method rather than the biscuit or muffin method?
Do quick breads need fermentation time?

31. Toughens them.
Is yeast used for quick breads?
Procedure - Muffin Method
Biscuit Method. What does overkneading do to biscuits?
If you use the leftover scraps after cutting out biscuits - how will the biscuits made from the scraps taste?

32. Biscuits & scones
Which mixing method requires some kneading before ready for makeup?
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?
What type of dough/batter are popovers made from?

33. 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 pouring muffin batter into tins - do not _____________.
Explain how gingerbread came to sweetened.
Procedure - Creaming Method (Biscuits)
Procedure - Creaming Method (Muffins - Loaves - Coffee cakes)

34. Greased & floured
Procedure - Muffin Method
This mixing method is best for quick bread formulas high in fat and sugar
When making up muffins you should make sure tins and loaf pans are _______________
If a biscuit uses creaming method - What is the result?

35. A batter too thick to be poured but will drop in lumps from spoon
If you use the leftover scraps after cutting out biscuits - how will the biscuits made from the scraps taste?
Drop Batters
When making up corn bread - sheet pans should be _______________________
Why do popovers require more mixing than other quick breads?

36. More cakelike & less flaky
What develops inside popovers while baking?
Muffin Method
If loaf breads and coffee cakes have high fat & sugar - can they be mixed more or less?
If a biscuit uses creaming method - What is the result?

37. Toughness & Tunnelling (the development of elongated holes inside muffin products)
Drop Batters
When making up muffins you should make sure tins and loaf pans are _______________
What happens if you overmix batter?
When cutting biscuits with a knife - you should cut _____________ down and ___________ drag knife.

38. You get very tender biscuits with less volume (not as high)
What is the benefit of using the creaming method?
Biscuit Method. What if you skip the kneading step?
This type of bread is a wide variety of cakes - shortbreads or cookies. dates back to Middle Ages. Spices used.
How can you cut biscuits to eliminate scraps?

39. 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?
When cutting biscuits - why should you space the cuts as closely together as possible?
Popovers derive their structure from bread flour and
What is the best way to pour muffin batter into tins?

40. No. Only mix until ingredients are moistened. Batter may be lumpy.
Should muffin batter be smooth?
Why do popovers require more mixing than other quick breads?
Is muffin method long & hard or fast & easy?
What is danger of muffin batter?

41. Do Not STIR OR MIX the batter. It will toughen it!
Quick breads high in sugar ad fats are sometimes called
Muffin Method
Is yeast used for quick breads?
When pouring muffin batter into tins - do not _____________.

42. Rich
Is yeast used for quick breads?
Quick breads made using muffin method are not as ___________ and cakelike as muffins using the creaming method.
When making up corn bread - sheet pans should be _______________________
Makeup of Biscuits

43. So you don't waste dough. Minimize leftover scraps.
When cutting biscuits - why should you space the cuts as closely together as possible?
Batters for muffins and quick loaf breads can be interchanged. What does this mean?
Biscuit Method
Procedure - Biscuit Method

44. Muffins - loaf breads - pancakes
What is the best way to pour muffin batter into tins?
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?
This mixing method is best for quick bread formulas high in fat and sugar

45. Only slight - you don't want quick bread too chewy - you want TENDERNESS
What type of gluten development do you want in quick breads?
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?
What happens if muffin batter is overmixed?

46. Biscuits - scones - similar products. Sometimes called pastry method (it's like method used for mixing pie pastry)
Biscuit Method
Procedure - Biscuit Method
When cutting biscuits with round hand cutters - you should cut straight __________.
Which mixing method is used for formulas high in fat?

47. 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!
Overmixing muffin dough can result in
Procedure - Muffin Method
When making up muffins you should make sure tins and loaf pans are _______________
What is the best way to pour muffin batter into tins?

48. Popover (uses steam!)
The quick bread that uses no chemical leaveners of yeast is called a...
Muffin Method. What happens if you do not bake immediately after mixing?
What is the best way to pour muffin batter into tins?
Why does the creaming method mix together the fat & sugar first?

49. 1. Soft doughs (biscuits - rolled out & cut into shapes) 2. Batters (pour batters & drop batters)
What type of flour is used for making popovers? Why?
Is yeast used for quick breads?
2 Types of Dough Mixtures for Quick Breads
When cutting biscuits with a knife - you should cut _____________ down and ___________ drag knife.

50. Overmixing caused irregular shapes - toughness & tunnelling
When pouring muffin batter into tins - do not _____________.
Is yeast used for quick breads?
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?