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. DOWN. Cut straight down. Do Not TWIST CUTTER!
When cutting biscuits with round hand cutters - you should cut straight __________.
Why does the creaming method mix together the fat & sugar first?
Popovers
Procedure - Creaming Method (Muffins - Loaves - Coffee cakes)

2. Tougher
Which mixing method requires some kneading before ready for makeup?
Muffin Method
If you use the leftover scraps after cutting out biscuits - how will the biscuits made from the scraps taste?
Tunneling

3. Eggs
Popovers derive their structure from bread flour and
What is the benefit of using the creaming method?
Why do popovers require more mixing than other quick breads?
Is yeast used for quick breads?

4. More cakelike & less flaky
Do muffins rise better with paper liners or just a greased tin pan?
How long should you knead biscuit dough?
Creaming Method
If a biscuit uses creaming method - What is the result?

5. Loss of volume will happen (Muffins won't rise as high)
Muffin Method. What happens if you do not bake immediately after mixing?
Why does the creaming method mix together the fat & sugar first?
When cutting biscuits with round hand cutters - you should cut straight __________.
Why must popover batter be mixed well?

6. Corn meal
When preparing biscuits - the fat should be cut into dry ingredients until mixture looks like ________________.
Drop Batters
2 Types of Dough Mixtures for Quick Breads
Pour Batters

7. Creaming method
This mixing method is best for quick bread formulas high in fat and sugar
Muffin Method
Why might a baker choose to prepare a quick bread using the creaming method rather than the biscuit or muffin method?
When pouring muffin batter into tins - do not _____________.

8. Loaf breads
Procedure - Biscuit Method
How long should you knead biscuit dough?
Do quick breads need fermentation time?
Muffin batters are easily used to make

9. Greased & floured
Brushing the tops of biscuits with an egg wash before baking helps them
What type of flour is used for making popovers? Why?
Procedure - Biscuit Method
When making up muffins you should make sure tins and loaf pans are _______________

10. A baked product made of thin batter - leavened only by steam & characterized by large holes/cavities on the inside
Do muffins rise better with paper liners or just a greased tin pan?
Popovers
What keeps gluten development low in mixing batter for quick breads?
Quick bread soft doughs are used to make

11. A batter that is liquid enough to be poured
When making up corn bread - sheet pans should be _______________________
This mixing method results in a lumpy batter
Pour Batters
What is danger of muffin batter?

12. Overmixing caused irregular shapes - toughness & tunnelling
Which mixing method requires some kneading before ready for makeup?
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?
Biscuit Method
Quick breads made using muffin method are not as ___________ and cakelike as muffins using the creaming method.

13. Popover (uses steam!)
Is yeast used for quick breads?
The quick bread that uses no chemical leaveners of yeast is called a...
Quick bread soft doughs are used to make
If you use the leftover scraps after cutting out biscuits - how will the biscuits made from the scraps taste?

14. 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.
If loaf breads and coffee cakes have high fat & sugar - can they be mixed more or less?
Batters for muffins and quick loaf breads can be interchanged. What does this mean?
Makeup of Biscuits
Is the creaming moeth more or less time consuming than the muffin method?

15. Biscuit method
What type of flour is used for making popovers? Why?
What keeps gluten development low in mixing batter for quick breads?
Example of soft dough?
Which mixing method requires some kneading before ready for makeup?

16. Popovers are leavened with steam.
Procedure - Creaming Method (Muffins - Loaves - Coffee cakes)
Quick bread soft doughs are used to make
How are popovers leavened?
When pouring muffin batter into tins - do not _____________.

17. 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.
If a biscuit uses creaming method - What is the result?
Procedure - Creaming Method (Biscuits)
When cutting biscuits - why should you space the cuts as closely together as possible?
Why do popovers require more mixing than other quick breads?

18. Formulas use less fat & sugar than rich - oily muffins sold in stores today.
Procedure - Creaming Method (Biscuits)
Formulas for muffins and quick loaf breads in this Chapter should be thought of breads and not tea cakes. Why?
When pouring muffin batter into tins - do not _____________.
How long should you knead biscuit dough?

19. Mixes ingredients together more evenly/uniformly
Why does the creaming method mix together the fat & sugar first?
How long should you knead biscuit dough?
What is the exception among quick breads?
Is the creaming moeth more or less time consuming than the muffin method?

20. Very large holes
What develops inside popovers while baking?
If you use the leftover scraps after cutting out biscuits - how will the biscuits made from the scraps taste?
Is muffin method long & hard or fast & easy?
Which mixing method requires some kneading before ready for makeup?

21. The development of elongated holes inside muffin products
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.
Quick breads made using muffin method are not as ___________ and cakelike as muffins using the creaming method.
Tunneling

22. Tea cakes
3 mixing methods for most quick breads
Is muffin method long & hard or fast & easy?
Quick breads high in sugar ad fats are sometimes called
Biscuit Method. What if you skip the kneading step?

23. Cut into squares of triangles with pastry cutter knife or roller cutters.
How can you cut biscuits to eliminate scraps?
What is danger of muffin batter?
Is muffin method long & hard or fast & easy?
Should muffin batter be smooth?

24. Rich
What is the best way to pour muffin batter into tins?
Quick breads made using muffin method are not as ___________ and cakelike as muffins using the creaming method.
Procedure - Creaming Method (Muffins - Loaves - Coffee cakes)
Why must popover batter be mixed well?

25. Lightly. Just enough to develop flakiness but not toughen product.
How long should you knead biscuit dough?
What is danger of muffin batter?
When cutting biscuits with round hand cutters - you should cut straight __________.
Quick breads made using muffin method are not as ___________ and cakelike as muffins using the creaming method.

26. Scoop batter from OUTSIDE EDGE of bowl. Do not stir!
Brushing the tops of biscuits with an egg wash before baking helps them
What is the best way to pour muffin batter into tins?
Quick breads made using muffin method are not as ___________ and cakelike as muffins using the creaming method.
Muffin batters are easily used to make

27. Gingerbread!
Examples of batters?
Example of soft dough?
This type of bread is a wide variety of cakes - shortbreads or cookies. dates back to Middle Ages. Spices used.
Procedure - Biscuit Method

28. Brown evenly
Procedure - Muffin Method
This mixing method results in a lumpy batter
Biscuit Method. If you use slightly more shortening and cut it in less (pieces are size of peas) - what will it produce?
Brushing the tops of biscuits with an egg wash before baking helps them

29. Greased or lined with silicone paper
What type of flour is used for making popovers? Why?
What is the exception among quick breads?
Why might a baker choose to prepare a quick bread using the creaming method rather than the biscuit or muffin method?
When making up corn bread - sheet pans should be _______________________

30. Cut STRAIGHT DOWN and Do Not DRAG KNIFE!
When cutting biscuits with a knife - you should cut _____________ down and ___________ drag knife.
Why do popovers require more mixing than other quick breads?
Pour Batters
If a biscuit uses creaming method - What is the result?

31. Muffin method
If a biscuit uses creaming method - What is the result?
This mixing method results in a lumpy batter
Biscuit Method
Procedure - Muffin Method

32. No yeast. Chemical leavening agents are used (baking powder - baking soda) & steam
What type of gluten development do you want in quick breads?
Is yeast used for quick breads?
Why does the creaming method mix together the fat & sugar first?
When cutting biscuits with round hand cutters - you should cut straight __________.

33. Scoop batter from edge

34. Method that begins with the blending of fat & sugar (cakes - cookies - etc.)
Creaming Method
Tunneling
Procedure - Creaming Method (Muffins - Loaves - Coffee cakes)
How can you cut biscuits to eliminate scraps?

35. Overmixing can cause toughness. Mix only until dry ingredients become moist!
How can you cut biscuits to eliminate scraps?
What is danger of muffin batter?
Pour Batters
Example of soft dough?

36. Creaming method
Which mixing method is used for formulas high in fat?
Is yeast used for quick breads?
Pour Batters
3 mixing methods for most quick breads

37. Flakier biscuit
Brushing the tops of biscuits with an egg wash before baking helps them
What is the benefit of using the creaming method?
Creaming Method
Biscuit Method. If you use slightly more shortening and cut it in less (pieces are size of peas) - what will it produce?

38. 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
When cutting biscuits - why should you space the cuts as closely together as possible?
When preparing biscuits - the fat should be cut into dry ingredients until mixture looks like ________________.
Makeup of Biscuits
Quick bread soft doughs are used to make

39. Muffins - loaf breads - pancakes
The quick bread that uses no chemical leaveners of yeast is called a...
Quick breads high in sugar ad fats are sometimes called
Popovers derive their structure from bread flour and
Examples of batters?

40. A batter too thick to be poured but will drop in lumps from spoon
Drop Batters
Muffin method is not suitable for formulas high in ___________.
Do quick breads need fermentation time?
When pouring muffin batter into tins - do not _____________.

41. 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
Explain how gingerbread came to sweetened.
Should you mix batters a little or a lot?
When making up muffins you should make sure tins and loaf pans are _______________
Procedure - Biscuit Method

42. No. Yeast is not used
How are popovers leavened?
Do quick breads need fermentation time?
If you use the leftover scraps after cutting out biscuits - how will the biscuits made from the scraps taste?
What type of gluten development do you want in quick breads?

43. To develop gluten so structure can hold up and make holes.
Popovers derive their structure from bread flour and
What is the best way to pour muffin batter into tins?
Why must popover batter be mixed well?
When preparing biscuits - the fat should be cut into dry ingredients until mixture looks like ________________.

44. Thin batter
How can you cut biscuits to eliminate scraps?
Procedure - Muffin Method
When making up muffins you should make sure tins and loaf pans are _______________
What type of dough/batter are popovers made from?

45. Tin pan
Quick breads high in sugar ad fats are sometimes called
What keeps gluten development low in mixing batter for quick breads?
Do muffins rise better with paper liners or just a greased tin pan?
Which mixing method is used for formulas high in fat?

46. No. Only mix until ingredients are moistened. Batter may be lumpy.
If a biscuit uses creaming method - What is the result?
Why does the creaming method mix together the fat & sugar first?
What develops inside popovers while baking?
Should muffin batter be smooth?

47. So you don't waste dough. Minimize leftover scraps.
Why does the creaming method mix together the fat & sugar first?
Why do popovers require more mixing than other quick breads?
When cutting biscuits - why should you space the cuts as closely together as possible?
This mixing method is best for quick bread formulas high in fat and sugar

48. First with honey. Then with sugarcane. Last with molasses.
What is the best way to pour muffin batter into tins?
Explain how gingerbread came to sweetened.
Tunneling
Why do popovers require more mixing than other quick breads?

49. Muffins - pancakes - waffles - loaf-type or sheet-type quick breads.
What is danger of muffin batter?
Muffin Method
What is the exception among quick breads?
What type of gluten development do you want in quick breads?

50. 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 does the creaming method mix together the fat & sugar first?
Why do popovers require more mixing than other quick breads?
When preparing biscuits - the fat should be cut into dry ingredients until mixture looks like ________________.
What is the exception among quick breads?