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Professional Baking

Subject : cooking

Instructions:

Answer 50 questions in 15 minutes.
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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. 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
Procedure - Creaming Method (Muffins - Loaves - Coffee cakes)
Example of soft dough?
How are popovers leavened?
When pouring muffin batter into tins - do not _____________.

2. Greased & floured
Makeup of Biscuits
When making up muffins you should make sure tins and loaf pans are _______________
3 mixing methods for most quick breads
Quick breads made using muffin method are not as ___________ and cakelike as muffins using the creaming method.

3. More time consuming
How long should you knead biscuit dough?
Is muffin method long & hard or fast & easy?
Why do popovers require more mixing than other quick breads?
Is the creaming moeth more or less time consuming than the muffin method?

4. Loaf breads
Muffin batters are easily used to make
Which mixing method requires some kneading before ready for makeup?
This mixing method results in a lumpy batter
When pouring muffin batter into tins - do not _____________.

5. 1. biscuit method 2. muffin method 3. creaming method
When cutting biscuits with a knife - you should cut _____________ down and ___________ drag knife.
Should muffin batter be smooth?
3 mixing methods for most quick breads
When making up corn bread - sheet pans should be _______________________

6. Mixes ingredients together more evenly/uniformly
When making up corn bread - sheet pans should be _______________________
If you use the leftover scraps after cutting out biscuits - how will the biscuits made from the scraps taste?
Why does the creaming method mix together the fat & sugar first?
Should you mix batters a little or a lot?

7. So you don't waste dough. Minimize leftover scraps.
When preparing biscuits - the fat should be cut into dry ingredients until mixture looks like ________________.
When pouring muffin batter into tins - do not _____________.
Biscuit Method
When cutting biscuits - why should you space the cuts as closely together as possible?

8. Fast & easy
Is the creaming moeth more or less time consuming than the muffin method?
Why do popovers require more mixing than other quick breads?
Is muffin method long & hard or fast & easy?
What keeps gluten development low in mixing batter for quick breads?

9. Use creaming method if formula is high in fat. Produces fine texture & has less danger of overmixing. Cakelike result.
Why must popover batter be mixed well?
Why might a baker choose to prepare a quick bread using the creaming method rather than the biscuit or muffin method?
Quick breads made using muffin method are not as ___________ and cakelike as muffins using the creaming 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?

10. Toughness & tunnelling
Explain how gingerbread came to sweetened.
What happens if muffin batter is overmixed?
How long should you knead biscuit dough?
Overmixing muffin dough can result in

11. Tin pan
Do muffins rise better with paper liners or just a greased tin pan?
Do quick breads need fermentation time?
When cutting biscuits - why should you space the cuts as closely together as possible?
Formulas for muffins and quick loaf breads in this Chapter should be thought of breads and not tea cakes. Why?

12. Very large holes
What develops inside popovers while baking?
What is the benefit of using the creaming method?
What is the most important difference between the biscuit method and the muffin bethod?
What is the exception among quick breads?

13. Gingerbread!
Do quick breads need fermentation time?
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?
Procedure - Creaming Method (Biscuits)

14. Toughens them.
What type of dough/batter are popovers made from?
What is the exception among quick breads?
Biscuit Method. What if you skip the kneading step?
Biscuit Method. What does overkneading do to biscuits?

15. Scoop batter from OUTSIDE EDGE of bowl. Do not stir!
Quick breads high in sugar ad fats are sometimes called
What is the best way to pour muffin batter into tins?
Is yeast used for quick breads?
Is muffin method long & hard or fast & easy?

16. Muffin method
Quick bread soft doughs are used to make
Explain how gingerbread came to sweetened.
What is danger of muffin batter?
This mixing method results in a lumpy batter

17. Knead the biscuit method. Muffin method only mix until batter is just moist (it will be lumpy)
What is the benefit of using the creaming method?
Biscuit Method
What is the most important difference between the biscuit method and the muffin bethod?
What is danger of muffin batter?

18. Overmixing can cause toughness. Mix only until dry ingredients become moist!
Biscuit Method. What if you skip the kneading step?
Quick breads high in sugar ad fats are sometimes called
What is danger of muffin batter?
What type of gluten development do you want in quick breads?

19. Produces fine textured goods and less danger of overmixing
Muffin Method. What happens if you do not bake immediately after mixing?
What type of gluten development do you want in quick breads?
How can you cut biscuits to eliminate scraps?
What is the benefit of using the creaming method?

20. No. Yeast is not used
If loaf breads and coffee cakes have high fat & sugar - can they be mixed more or less?
Example of soft dough?
Do quick breads need fermentation time?
Procedure - Biscuit Method

21. Lightly. Just enough to develop flakiness but not toughen product.
How long should you knead biscuit dough?
Is muffin method long & hard or fast & easy?
What is the benefit of using the creaming method?
Is the creaming moeth more or less time consuming than the muffin method?

22. A batter that is liquid enough to be poured
Which mixing method is used for formulas high in fat?
Procedure - Biscuit Method
Batters for muffins and quick loaf breads can be interchanged. What does this mean?
Pour Batters

23. Rich
What type of gluten development do you want in quick breads?
Batters for muffins and quick loaf breads can be interchanged. What does this mean?
Quick breads made using muffin method are not as ___________ and cakelike as muffins using the creaming method.
Brushing the tops of biscuits with an egg wash before baking helps them

24. Toughness & Tunnelling (the development of elongated holes inside muffin products)
Is muffin method long & hard or fast & easy?
What happens if you overmix batter?
The quick bread that uses no chemical leaveners of yeast is called a...
Popovers derive their structure from bread flour and

25. Brown evenly
Procedure - Muffin Method
Brushing the tops of biscuits with an egg wash before baking helps them
Muffin Method. What happens if you do not bake immediately after mixing?
Why must popover batter be mixed well?

26. Toughness & Tunnelling
What type of gluten development do you want in quick breads?
Biscuit Method
What happens if muffin batter is overmixed?
Procedure - Creaming Method (Muffins - Loaves - Coffee cakes)

27. 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.
Quick breads high in sugar ad fats are sometimes called
The quick bread that uses no chemical leaveners of yeast is called a...
Drop Batters
Batters for muffins and quick loaf breads can be interchanged. What does this mean?

28. Do Not STIR OR MIX the batter. It will toughen it!
When preparing biscuits - the fat should be cut into dry ingredients until mixture looks like ________________.
When pouring muffin batter into tins - do not _____________.
What is danger of muffin batter?
Should you mix batters a little or a lot?

29. 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
What type of flour is used for making popovers? Why?
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?
Makeup of Biscuits

30. Eggs
Popovers derive their structure from bread flour and
If a biscuit uses creaming method - What is the result?
This type of bread is a wide variety of cakes - shortbreads or cookies. dates back to Middle Ages. Spices used.
What type of flour is used for making popovers? Why?

31. They can be mixed more without becoming tough.
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?
If loaf breads and coffee cakes have high fat & sugar - can they be mixed more or less?
Why must popover batter be mixed well?
Creaming Method

32. Thin batter
3 mixing methods for most quick breads
Do quick breads need fermentation time?
What type of gluten development do you want in quick breads?
What type of dough/batter are popovers made from?

33. Cut STRAIGHT DOWN and Do Not DRAG KNIFE!
Muffin Method. What happens if you do not bake immediately after mixing?
What happens if you overmix batter?
When spooning muffin mix into tins - it's best to
When cutting biscuits with a knife - you should cut _____________ down and ___________ drag knife.

34. 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.
How long should you knead biscuit dough?
Quick breads made using muffin method are not as ___________ and cakelike as muffins using the creaming method.
Procedure - Muffin Method
Why do popovers require more mixing than other quick breads?

35. Loss of volume will happen (Muffins won't rise as high)
Biscuit Method
Should you mix batters a little or a lot?
What develops inside popovers while baking?
Muffin Method. What happens if you do not bake immediately after mixing?

36. Muffins - pancakes - waffles - loaf-type or sheet-type quick breads.
Example of soft dough?
What happens if you overmix batter?
Muffin Method
Quick breads made using muffin method are not as ___________ and cakelike as muffins using the creaming method.

37. Popovers are leavened with steam.
How are popovers leavened?
How long should you knead biscuit dough?
What is danger of muffin batter?
Which mixing method requires some kneading before ready for makeup?

38. Flakier biscuit
Drop Batters
The quick bread that uses no chemical leaveners of yeast is called a...
Biscuit Method. If you use slightly more shortening and cut it in less (pieces are size of peas) - what will it produce?
Examples of batters?

39. Only slight - you don't want quick bread too chewy - you want TENDERNESS
Biscuit Method
Procedure - Muffin Method
What type of gluten development do you want in quick breads?
2 Types of Dough Mixtures for Quick Breads

40. Fat
Why does the creaming method mix together the fat & sugar first?
Brushing the tops of biscuits with an egg wash before baking helps them
Muffin method is not suitable for formulas high in ___________.
The quick bread that uses no chemical leaveners of yeast is called a...

41. A LITTLE! Keep gluten development low. Mix only until the dry ingredients are moist.
Why might a baker choose to prepare a quick bread using the creaming method rather than the biscuit or muffin method?
Should you mix batters a little or a lot?
What is the best way to pour muffin batter into tins?
What happens if you overmix batter?

42. Popover (uses steam!)
This type of bread is a wide variety of cakes - shortbreads or cookies. dates back to Middle Ages. Spices used.
The quick bread that uses no chemical leaveners of yeast is called a...
Is yeast used for quick breads?
Batters for muffins and quick loaf breads can be interchanged. What does this mean?

43. 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.
Popovers derive their structure from bread flour and
What type of flour is used for making popovers? Why?
Popovers
Quick bread soft doughs are used to make

44. Overmixing caused irregular shapes - toughness & tunnelling
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 is danger of muffin batter?
How are popovers leavened?
Muffin Method

45. No yeast. Chemical leavening agents are used (baking powder - baking soda) & steam
Is the creaming moeth more or less time consuming than the muffin method?
Biscuit Method. If you use slightly more shortening and cut it in less (pieces are size of peas) - what will it produce?
Is yeast used for quick breads?
This mixing method is best for quick bread formulas high in fat and sugar

46. 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
When preparing biscuits - the fat should be cut into dry ingredients until mixture looks like ________________.
Procedure - Biscuit Method
What develops inside popovers while baking?
Why do popovers require more mixing than other quick breads?

47. Mix very little - plus fat & sugar
Creaming Method
Drop Batters
What keeps gluten development low in mixing batter for quick breads?
Brushing the tops of biscuits with an egg wash before baking helps them

48. Creaming method
Muffin Method. What happens if you do not bake immediately after mixing?
This mixing method is best for quick bread formulas high in fat and sugar
Makeup of Biscuits
Quick breads high in sugar ad fats are sometimes called

49. To develop gluten so structure can hold up and make holes.
What keeps gluten development low in mixing batter for quick breads?
3 mixing methods for most quick breads
Why must popover batter be mixed well?
When pouring muffin batter into tins - do not _____________.

50. 1. Soft doughs (biscuits - rolled out & cut into shapes) 2. Batters (pour batters & drop batters)
Procedure - Creaming Method (Muffins - Loaves - Coffee cakes)
Example of soft dough?
2 Types of Dough Mixtures for Quick Breads
Should muffin batter be smooth?

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