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Professional Baking

Subject : cooking
  • Answer 50 questions in 15 minutes.
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  • Match each statement with the correct term.
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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. No. Only mix until ingredients are moistened. Batter may be lumpy.

2. A batter too thick to be poured but will drop in lumps from spoon

3. Lightly. Just enough to develop flakiness but not toughen product.

4. Tougher

5. Fast & easy

6. 1. Soft doughs (biscuits - rolled out & cut into shapes) 2. Batters (pour batters & drop batters)


8. Loss of volume will happen (Muffins won't rise as high)

9. 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.

10. Muffin method

11. Very large holes

12. Muffins - loaf breads - pancakes

13. To develop gluten so structure can hold up and make holes.

14. So you don't waste dough. Minimize leftover scraps.

15. 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

16. They can be mixed more without becoming tough.

17. You get very tender biscuits with less volume (not as high)

18. Only slight - you don't want quick bread too chewy - you want TENDERNESS

19. A baked product made of thin batter - leavened only by steam & characterized by large holes/cavities on the inside

20. Thin batter

21. Toughness & Tunnelling (the development of elongated holes inside muffin products)

22. Tea cakes

23. Flakier biscuit

24. A batter that is liquid enough to be poured

25. 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.

26. Eggs

27. Toughens them.

28. Scoop batter from edge

29. Method that begins with the blending of fat & sugar (cakes - cookies - etc.)

30. Biscuits

31. The development of elongated holes inside muffin products

32. Overmixing caused irregular shapes - toughness & tunnelling

33. Toughness & Tunnelling

34. Do Not STIR OR MIX the batter. It will toughen it!

35. Produces fine textured goods and less danger of overmixing

36. A LITTLE! Keep gluten development low. Mix only until the dry ingredients are moist.

37. Greased & floured

38. Biscuits & scones

39. Creaming method

40. Creaming method

41. Cut into squares of triangles with pastry cutter knife or roller cutters.

42. Corn meal

43. Brown evenly

44. Mixes ingredients together more evenly/uniformly

45. DOWN. Cut straight down. Do Not TWIST CUTTER!

46. Loaf breads

47. Overmixing can cause toughness. Mix only until dry ingredients become moist!

48. 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

49. 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.

50. Knead the biscuit method. Muffin method only mix until batter is just moist (it will be lumpy)