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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. Creaming method

2. 1. biscuit method 2. muffin method 3. creaming method

3. Formulas use less fat & sugar than rich - oily muffins sold in stores today.

4. Toughness & tunnelling

5. Creaming method

6. Biscuits & scones

7. Muffins - pancakes - waffles - loaf-type or sheet-type quick breads.

8. Mixes ingredients together more evenly/uniformly

9. Loaf breads

10. 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

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

12. Biscuit method

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

14. Biscuits

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

16. The development of elongated holes inside muffin products

17. Brown evenly

18. Scoop batter from OUTSIDE EDGE of bowl. Do not stir!

19. Tougher

20. 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

21. Fat

22. Very large holes

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

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

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

26. Thin batter

27. Flakier biscuit

28. More time consuming

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

30. A batter that is liquid enough to be poured

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

32. Muffins - loaf breads - pancakes

33. Overmixing caused irregular shapes - toughness & tunnelling

34. Corn meal

35. They can be mixed more without becoming tough.

36. 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

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

38. First with honey. Then with sugarcane. Last with molasses.

39. 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.

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

41. 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.

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


44. 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!

45. Toughness & Tunnelling

46. No. Yeast is not used

47. Muffin method

48. Tea cakes

49. Gingerbread!

50. 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.