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. No. Yeast is not used
3 mixing methods for most quick breads
Do quick breads need fermentation time?
2 Types of Dough Mixtures for Quick Breads
Is the creaming moeth more or less time consuming than the muffin method?

2. Tea cakes
Biscuit Method. If you use slightly more shortening and cut it in less (pieces are size of peas) - what will it produce?
When preparing biscuits - the fat should be cut into dry ingredients until mixture looks like ________________.
What type of gluten development do you want in quick breads?
Quick breads high in sugar ad fats are sometimes called

3. A LITTLE! Keep gluten development low. Mix only until the dry ingredients are moist.
When spooning muffin mix into tins - it's best to
How long should you knead biscuit dough?
Should you mix batters a little or a lot?
The quick bread that uses no chemical leaveners of yeast is called a...

4. They can be mixed more without becoming tough.
When cutting biscuits with round hand cutters - you should cut straight __________.
Why do popovers require more mixing than other quick breads?
Procedure - Creaming Method (Biscuits)
If loaf breads and coffee cakes have high fat & sugar - can they be mixed more or less?

5. Do Not STIR OR MIX the batter. It will toughen it!
When pouring muffin batter into tins - do not _____________.
Biscuit Method
Quick breads made using muffin method are not as ___________ and cakelike as muffins using the creaming method.
What is the benefit of using the creaming method?

6. Tin pan
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?
Quick breads high in sugar ad fats are sometimes called
Examples of batters?

7. Tougher
What happens if muffin batter is overmixed?
Should you mix batters a little or a lot?
If you use the leftover scraps after cutting out biscuits - how will the biscuits made from the scraps taste?
Biscuit Method. If you use slightly more shortening and cut it in less (pieces are size of peas) - what will it produce?

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
3 mixing methods for most quick breads
Procedure - Biscuit Method
What is the most important difference between the biscuit method and the muffin bethod?
If you use the leftover scraps after cutting out biscuits - how will the biscuits made from the scraps taste?

9. Scoop batter from OUTSIDE EDGE of bowl. Do not stir!
What is the best way to pour muffin batter into tins?
This mixing method results in a lumpy batter
Muffin method is not suitable for formulas high in ___________.
When cutting biscuits with round hand cutters - you should cut straight __________.

10. Greased or lined with silicone paper
When making up corn bread - sheet pans should be _______________________
When cutting biscuits with round hand cutters - you should cut straight __________.
Muffin batters are easily used to make
Biscuit Method

11. Rich
The quick bread that uses no chemical leaveners of yeast is called a...
Quick breads made using muffin method are not as ___________ and cakelike as muffins using the creaming method.
Why might a baker choose to prepare a quick bread using the creaming method rather than the biscuit or muffin method?
Pour Batters

12. So you don't waste dough. Minimize leftover scraps.
Muffin batters are easily used to make
When cutting biscuits - why should you space the cuts as closely together as possible?
This type of bread is a wide variety of cakes - shortbreads or cookies. dates back to Middle Ages. Spices used.
How are popovers leavened?

13. Eggs
Muffin batters are easily used to make
Explain how gingerbread came to sweetened.
Makeup of Biscuits
Popovers derive their structure from bread flour and

14. Use creaming method if formula is high in fat. Produces fine texture & has less danger of overmixing. Cakelike result.
Why might a baker choose to prepare a quick bread using the creaming method rather than the biscuit or muffin method?
How are popovers leavened?
Muffin method is not suitable for formulas high in ___________.
Formulas for muffins and quick loaf breads in this Chapter should be thought of breads and not tea cakes. Why?

15. Creaming method
This mixing method is best for quick bread formulas high in fat and sugar
How are popovers leavened?
Muffin Method. What happens if you do not bake immediately after mixing?
When cutting biscuits with round hand cutters - you should cut straight __________.

16. Muffins - loaf breads - pancakes
If loaf breads and coffee cakes have high fat & sugar - can they be mixed more or less?
Creaming Method
Why might a baker choose to prepare a quick bread using the creaming method rather than the biscuit or muffin method?
Examples of batters?

17. Muffin method
2 Types of Dough Mixtures for Quick Breads
This mixing method results in a lumpy batter
How are popovers leavened?
How can you cut biscuits to eliminate scraps?

18. 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.
What type of flour is used for making popovers? Why?
Why do popovers require more mixing than other quick breads?
Do muffins rise better with paper liners or just a greased tin pan?
Procedure - Creaming Method (Biscuits)

19. Produces fine textured goods and less danger of overmixing
What type of flour is used for making popovers? Why?
Creaming Method
Tunneling
What is the benefit of using the creaming method?

20. Toughness & Tunnelling
Explain how gingerbread came to sweetened.
When pouring muffin batter into tins - do not _____________.
What happens if muffin batter is overmixed?
3 mixing methods for most quick breads

21. 1. Soft doughs (biscuits - rolled out & cut into shapes) 2. Batters (pour batters & drop batters)
What keeps gluten development low in mixing batter for quick breads?
Batters for muffins and quick loaf breads can be interchanged. What does this mean?
What type of flour is used for making popovers? Why?
2 Types of Dough Mixtures for Quick Breads

22. 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
3 mixing methods for most quick breads
When pouring muffin batter into tins - do not _____________.
When cutting biscuits with a knife - you should cut _____________ down and ___________ drag knife.
Makeup of Biscuits

23. Biscuit method
Which mixing method requires some kneading before ready for makeup?
Examples of batters?
Biscuit Method. What if you skip the kneading step?
Popovers derive their structure from bread flour and

24. Overmixing can cause toughness. Mix only until dry ingredients become moist!
Tunneling
What type of dough/batter are popovers made from?
What is danger of muffin batter?
Do quick breads need fermentation time?

25. Fast & easy
Muffin Method. What happens if you do not bake immediately after mixing?
Procedure - Biscuit Method
Is muffin method long & hard or fast & easy?
If a biscuit uses creaming method - What is the result?

26. Loaf breads
When preparing biscuits - the fat should be cut into dry ingredients until mixture looks like ________________.
Muffin batters are easily used to make
What is the exception among quick breads?
Why does the creaming method mix together the fat & sugar first?

27. Formulas use less fat & sugar than rich - oily muffins sold in stores today.
Biscuit Method. What does overkneading do to biscuits?
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?
Formulas for muffins and quick loaf breads in this Chapter should be thought of breads and not tea cakes. Why?

28. 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.
Batters for muffins and quick loaf breads can be interchanged. What does this mean?
What type of gluten development do you want in quick breads?
Why must popover batter be mixed well?
This mixing method is best for quick bread formulas high in fat and sugar

29. Thin batter
This mixing method results in a lumpy batter
What type of dough/batter are popovers made from?
Procedure - Creaming Method (Biscuits)
What happens if you overmix batter?

30. Muffins - pancakes - waffles - loaf-type or sheet-type quick breads.
Quick breads high in sugar ad fats are sometimes called
When making up corn bread - sheet pans should be _______________________
Muffin Method
Creaming Method

31. A batter too thick to be poured but will drop in lumps from spoon
This type of bread is a wide variety of cakes - shortbreads or cookies. dates back to Middle Ages. Spices used.
What is the most important difference between the biscuit method and the muffin bethod?
Drop Batters
Quick breads high in sugar ad fats are sometimes called

32. The development of elongated holes inside muffin products
When making up muffins you should make sure tins and loaf pans are _______________
Biscuit Method
What type of gluten development do you want in quick breads?
Tunneling

33. Brown evenly
Creaming Method
Examples of batters?
Procedure - Creaming Method (Biscuits)
Brushing the tops of biscuits with an egg wash before baking helps them

34. More time consuming
Why do popovers require more mixing than other quick breads?
When cutting biscuits - why should you space the cuts as closely together as possible?
Why must popover batter be mixed well?
Is the creaming moeth more or less time consuming than the muffin method?

35. 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!
When making up corn bread - sheet pans should be _______________________
Quick breads made using muffin method are not as ___________ and cakelike as muffins using the creaming method.
Procedure - Muffin Method
Biscuit Method. What does overkneading do to biscuits?

36. Fat
When spooning muffin mix into tins - it's best to
Quick bread soft doughs are used to make
Popovers
Muffin method is not suitable for formulas high in ___________.

37. Overmixing caused irregular shapes - toughness & tunnelling
The quick bread that uses no chemical leaveners of yeast is called a...
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?
Makeup of Biscuits
What is danger of muffin batter?

38. Cut STRAIGHT DOWN and Do Not DRAG KNIFE!
How can you cut biscuits to eliminate scraps?
When cutting biscuits with a knife - you should cut _____________ down and ___________ drag knife.
What type of dough/batter are popovers made from?
How long should you knead biscuit dough?

39. You get very tender biscuits with less volume (not as high)
2 Types of Dough Mixtures for Quick Breads
How can you cut biscuits to eliminate scraps?
When making up muffins you should make sure tins and loaf pans are _______________
Biscuit Method. What if you skip the kneading step?

40. Creaming method
If a biscuit uses creaming method - What is the result?
Which mixing method is used for formulas high in fat?
Popovers derive their structure from bread flour and
Muffin batters are easily used to make

41. Biscuits
Example of soft dough?
Formulas for muffins and quick loaf breads in this Chapter should be thought of breads and not tea cakes. Why?
How can you cut biscuits to eliminate scraps?
Should you mix batters a little or a lot?

42. Greased & floured
Procedure - Biscuit Method
What type of gluten development do you want in quick breads?
This type of bread is a wide variety of cakes - shortbreads or cookies. dates back to Middle Ages. Spices used.
When making up muffins you should make sure tins and loaf pans are _______________

43. Loss of volume will happen (Muffins won't rise as high)
Popovers derive their structure from bread flour and
How long should you knead biscuit dough?
Muffin Method. What happens if you do not bake immediately after mixing?
Brushing the tops of biscuits with an egg wash before baking helps them

44. Scoop batter from edge

45. More cakelike & less flaky
If a biscuit uses creaming method - What is the result?
When making up muffins you should make sure tins and loaf pans are _______________
If you use the leftover scraps after cutting out biscuits - how will the biscuits made from the scraps taste?
The quick bread that uses no chemical leaveners of yeast is called a...

46. Mix very little - plus fat & sugar
Why does the creaming method mix together the fat & sugar first?
Why might a baker choose to prepare a quick bread using the creaming method rather than the biscuit or muffin method?
What keeps gluten development low in mixing batter for quick breads?
What type of flour is used for making popovers? Why?

47. 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
What type of flour is used for making popovers? Why?
This mixing method results in a lumpy batter
Which mixing method is used for formulas high in fat?

48. A batter that is liquid enough to be poured
Muffin method is not suitable for formulas high in ___________.
Why do popovers require more mixing than other quick breads?
Is the creaming moeth more or less time consuming than the muffin method?
Pour Batters

49. To develop gluten so structure can hold up and make holes.
Popovers
How can you cut biscuits to eliminate scraps?
This type of bread is a wide variety of cakes - shortbreads or cookies. dates back to Middle Ages. Spices used.
Why must popover batter be mixed well?

50. No. Only mix until ingredients are moistened. Batter may be lumpy.
Popovers
Biscuit Method. What if you skip the kneading step?
Should muffin batter be smooth?
Is the creaming moeth more or less time consuming than the muffin method?