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. Creaming method
Which mixing method is used for formulas high in fat?
What type of flour is used for making popovers? Why?
What develops inside popovers while baking?
Do muffins rise better with paper liners or just a greased tin pan?

2. Produces fine textured goods and less danger of overmixing
What is the benefit of using the creaming method?
Drop Batters
Examples of batters?
Biscuit Method. What does overkneading do to biscuits?

3. Loss of volume will happen (Muffins won't rise as high)
Quick breads high in sugar ad fats are sometimes called
What is the benefit of using the creaming method?
Example of soft dough?
Muffin Method. What happens if you do not bake immediately after mixing?

4. A baked product made of thin batter - leavened only by steam & characterized by large holes/cavities on the inside
Popovers
Makeup of Biscuits
Biscuit Method
Formulas for muffins and quick loaf breads in this Chapter should be thought of breads and not tea cakes. Why?

5. Fast & easy
Which mixing method is used for formulas high in fat?
Biscuit Method. If you use slightly more shortening and cut it in less (pieces are size of peas) - what will it produce?
Is muffin method long & hard or fast & easy?
Quick bread soft doughs are used to make

6. Mixes ingredients together more evenly/uniformly
Tunneling
Why does the creaming method mix together the fat & sugar first?
What is danger of muffin batter?
Is muffin method long & hard or fast & easy?

7. Biscuit method
Formulas for muffins and quick loaf breads in this Chapter should be thought of breads and not tea cakes. Why?
Which mixing method requires some kneading before ready for makeup?
Procedure - Muffin Method
Should muffin batter be smooth?

8. To develop gluten so structure can hold up and make holes.
What is the best way to pour muffin batter into tins?
Why must popover batter be mixed well?
Pour Batters
What happens if you overmix batter?

9. Greased & floured
Do quick breads need fermentation time?
Popovers
When pouring muffin batter into tins - do not _____________.
When making up muffins you should make sure tins and loaf pans are _______________

10. Toughness & Tunnelling
Do muffins rise better with paper liners or just a greased tin pan?
What develops inside popovers while baking?
What type of gluten development do you want in quick breads?
What happens if muffin batter is overmixed?

11. First with honey. Then with sugarcane. Last with molasses.
Popovers
Explain how gingerbread came to sweetened.
When pouring muffin batter into tins - do not _____________.
If a biscuit uses creaming method - What is the result?

12. Cut STRAIGHT DOWN and Do Not DRAG KNIFE!
What is danger of muffin batter?
When cutting biscuits with a knife - you should cut _____________ down and ___________ drag knife.
When making up corn bread - sheet pans should be _______________________
Tunneling

13. 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
What is the benefit of using the creaming method?
Do muffins rise better with paper liners or just a greased tin pan?
Procedure - Creaming Method (Muffins - Loaves - Coffee cakes)
Which mixing method is used for formulas high in fat?

14. Overmixing can cause toughness. Mix only until dry ingredients become moist!
Muffin method is not suitable for formulas high in ___________.
Should muffin batter be smooth?
What is danger of muffin batter?
Is the creaming moeth more or less time consuming than the muffin method?

15. You get very tender biscuits with less volume (not as high)
The quick bread that uses no chemical leaveners of yeast is called a...
What happens if muffin batter is overmixed?
How can you cut biscuits to eliminate scraps?
Biscuit Method. What if you skip the kneading step?

16. Greased or lined with silicone paper
Popovers
When making up corn bread - sheet pans should be _______________________
Should you mix batters a little or a lot?
3 mixing methods for most quick breads

17. 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?
Popovers derive their structure from bread flour and
What happens if muffin batter is overmixed?
Is muffin method long & hard or fast & easy?

18. Tea cakes
Why does the creaming method mix together the fat & sugar first?
Example of soft dough?
Quick breads high in sugar ad fats are sometimes called
Why do popovers require more mixing than other quick breads?

19. 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.
Procedure - Creaming Method (Muffins - Loaves - Coffee cakes)
Quick breads made using muffin method are not as ___________ and cakelike as muffins using the creaming method.
Popovers derive their structure from bread flour and
Procedure - Creaming Method (Biscuits)

20. 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
Creaming Method
Should you mix batters a little or a lot?
Makeup of Biscuits
3 mixing methods for most quick breads

21. Use creaming method if formula is high in fat. Produces fine texture & has less danger of overmixing. Cakelike result.
Is muffin method long & hard or fast & easy?
Why might a baker choose to prepare a quick bread using the creaming method rather than the biscuit or muffin method?
Why does the creaming method mix together the fat & sugar first?
Muffin Method. What happens if you do not bake immediately after mixing?

22. Tougher
If you use the leftover scraps after cutting out biscuits - how will the biscuits made from the scraps taste?
Is yeast used for quick breads?
What develops inside popovers while baking?
Biscuit Method. If you use slightly more shortening and cut it in less (pieces are size of peas) - what will it produce?

23. Toughness & tunnelling
Is the creaming moeth more or less time consuming than the muffin method?
Why does the creaming method mix together the fat & sugar first?
Overmixing muffin dough can result in
What happens if muffin batter is overmixed?

24. So you don't waste dough. Minimize leftover scraps.
This mixing method results in a lumpy batter
How long should you knead biscuit dough?
When cutting biscuits - why should you space the cuts as closely together as possible?
Biscuit Method. What if you skip the kneading step?

25. 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!
Popovers derive their structure from bread flour and
Drop Batters
What is the exception among quick breads?
Procedure - Muffin Method

26. No yeast. Chemical leavening agents are used (baking powder - baking soda) & steam
What is the best way to pour muffin batter into tins?
Is yeast used for quick breads?
Quick breads made using muffin method are not as ___________ and cakelike as muffins using the creaming method.
Quick bread soft doughs are used to make

27. They can be mixed more without becoming tough.
Creaming Method
If loaf breads and coffee cakes have high fat & sugar - can they be mixed more or less?
2 Types of Dough Mixtures for Quick Breads
Should you mix batters a little or a lot?

28. Toughness & Tunnelling (the development of elongated holes inside muffin products)
What type of gluten development do you want in quick breads?
Which mixing method requires some kneading before ready for makeup?
What happens if you overmix batter?
Procedure - Creaming Method (Biscuits)

29. POPOVERS
Why do popovers require more mixing than other quick breads?
This mixing method results in a lumpy batter
What is the best way to pour muffin batter into tins?
What is the exception among quick breads?

30. No. Yeast is not used
Pour Batters
Drop Batters
What happens if muffin batter is overmixed?
Do quick breads need fermentation time?

31. The development of elongated holes inside muffin products
Tunneling
When cutting biscuits with round hand cutters - you should cut straight __________.
When cutting biscuits with a knife - you should cut _____________ down and ___________ drag knife.
Why must popover batter be mixed well?

32. 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
Biscuit Method. If you use slightly more shortening and cut it in less (pieces are size of peas) - what will it produce?
Procedure - Biscuit Method
Which mixing method requires some kneading before ready for makeup?
Explain how gingerbread came to sweetened.

33. Creaming method
This mixing method is best for quick bread formulas high in fat and sugar
Is the creaming moeth more or less time consuming than the muffin method?
Example of soft dough?
What is the exception among quick breads?

34. Do Not STIR OR MIX the batter. It will toughen it!
How are popovers leavened?
When pouring muffin batter into tins - do not _____________.
How long should you knead biscuit dough?
Popovers derive their structure from bread flour and

35. Popovers are leavened with steam.
When preparing biscuits - the fat should be cut into dry ingredients until mixture looks like ________________.
How can you cut biscuits to eliminate scraps?
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?

36. 1. biscuit method 2. muffin method 3. creaming method
3 mixing methods for most quick breads
How are popovers leavened?
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?

37. Muffins - pancakes - waffles - loaf-type or sheet-type quick breads.
Muffin Method
What develops inside popovers while baking?
Should you mix batters a little or a lot?
When making up muffins you should make sure tins and loaf pans are _______________

38. Muffin method
When making up corn bread - sheet pans should be _______________________
Batters for muffins and quick loaf breads can be interchanged. What does this mean?
This mixing method results in a lumpy batter
Why must popover batter be mixed well?

39. A LITTLE! Keep gluten development low. Mix only until the dry ingredients are moist.
Is the creaming moeth more or less time consuming than the muffin method?
Should you mix batters a little or a lot?
Biscuit Method. What does overkneading do to biscuits?
3 mixing methods for most quick breads

40. 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 best way to pour muffin batter into tins?
Why do popovers require more mixing than other quick breads?
Formulas for muffins and quick loaf breads in this Chapter should be thought of breads and not tea cakes. Why?

41. Lightly. Just enough to develop flakiness but not toughen product.
Is the creaming moeth more or less time consuming than the muffin method?
Popovers derive their structure from bread flour and
Drop Batters
How long should you knead biscuit dough?

42. Loaf breads
Which mixing method is used for formulas high in fat?
Should muffin batter be smooth?
Muffin batters are easily used to make
What is the exception among quick breads?

43. Thin batter
When making up muffins you should make sure tins and loaf pans are _______________
What is danger of muffin batter?
What type of dough/batter are popovers made from?
When preparing biscuits - the fat should be cut into dry ingredients until mixture looks like ________________.

44. A batter too thick to be poured but will drop in lumps from spoon
Do muffins rise better with paper liners or just a greased tin pan?
When pouring muffin batter into tins - do not _____________.
This mixing method is best for quick bread formulas high in fat and sugar
Drop Batters

45. Gingerbread!
Which mixing method is used for formulas high in fat?
This type of bread is a wide variety of cakes - shortbreads or cookies. dates back to Middle Ages. Spices used.
Biscuit Method. What if you skip the kneading step?
What is the benefit of using the creaming method?

46. 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.
Which mixing method is used for formulas high in fat?
Popovers derive their structure from bread flour and
What type of flour is used for making popovers? Why?
Should you mix batters a little or a lot?

47. 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.
Why must popover batter be mixed well?
Why do popovers require more mixing than other quick breads?
The quick bread that uses no chemical leaveners of yeast is called a...
If loaf breads and coffee cakes have high fat & sugar - can they be mixed more or less?

48. Fat
When pouring muffin batter into tins - do not _____________.
Muffin method is not suitable for formulas high in ___________.
Which mixing method is used for formulas high in fat?
When preparing biscuits - the fat should be cut into dry ingredients until mixture looks like ________________.

49. Corn meal
What type of gluten development do you want in quick breads?
Procedure - Creaming Method (Muffins - Loaves - Coffee cakes)
When preparing biscuits - the fat should be cut into dry ingredients until mixture looks like ________________.
Is the creaming moeth more or less time consuming than the muffin method?

50. 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.
When cutting biscuits with a knife - you should cut _____________ down and ___________ drag knife.
Batters for muffins and quick loaf breads can be interchanged. What does this mean?
Is muffin method long & hard or fast & easy?
What is the benefit of using the creaming method?