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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. Cut STRAIGHT DOWN and Do Not DRAG KNIFE!
When cutting biscuits with a knife - you should cut _____________ down and ___________ drag knife.
Why must popover batter be mixed well?
Why does the creaming method mix together the fat & sugar first?
Is muffin method long & hard or fast & easy?

2. 1. Soft doughs (biscuits - rolled out & cut into shapes) 2. Batters (pour batters & drop batters)
2 Types of Dough Mixtures for Quick Breads
What happens if muffin batter is overmixed?
When cutting biscuits with a knife - you should cut _____________ down and ___________ drag knife.
Do muffins rise better with paper liners or just a greased tin pan?

3. 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 dough/batter are popovers made from?
When pouring muffin batter into tins - do not _____________.
Makeup of Biscuits
Is the creaming moeth more or less time consuming than the muffin method?

4. Loaf breads
Muffin batters are easily used to make
Brushing the tops of biscuits with an egg wash before baking helps them
What is the most important difference between the biscuit method and the muffin bethod?
Biscuit Method. What does overkneading do to biscuits?

5. Toughness & tunnelling
Overmixing muffin dough can result in
Popovers derive their structure from bread flour and
Do quick breads need fermentation time?
What is the best way to pour muffin batter into tins?

6. Brown evenly
When making up muffins you should make sure tins and loaf pans are _______________
When cutting biscuits with a knife - you should cut _____________ down and ___________ drag knife.
Brushing the tops of biscuits with an egg wash before baking helps them
Overmixing muffin dough can result in

7. Eggs
Procedure - Biscuit Method
What is the benefit of using the creaming method?
Popovers derive their structure from bread flour and
Why must popover batter be mixed well?

8. Only slight - you don't want quick bread too chewy - you want TENDERNESS
2 Types of Dough Mixtures for Quick Breads
Pour Batters
What type of gluten development do you want in quick breads?
Creaming Method

9. Tougher
Overmixing muffin dough can result in
Which mixing method is used for formulas high in fat?
If you use the leftover scraps after cutting out biscuits - how will the biscuits made from the scraps taste?
Biscuit Method. What if you skip the kneading step?

10. No. Yeast is not used
Do quick breads need fermentation time?
Why might a baker choose to prepare a quick bread using the creaming method rather than the biscuit or muffin method?
Why do popovers require more mixing than other quick breads?
What keeps gluten development low in mixing batter for quick breads?

11. Corn meal
Procedure - Muffin Method
If you use the leftover scraps after cutting out biscuits - how will the biscuits made from the scraps taste?
When preparing biscuits - the fat should be cut into dry ingredients until mixture looks like ________________.
Which mixing method requires some kneading before ready for makeup?

12. Scoop batter from OUTSIDE EDGE of bowl. Do not stir!
What is the exception among quick breads?
What is the best way to pour muffin batter into tins?
Procedure - Muffin Method
Tunneling

13. Biscuit method
Muffin method is not suitable for formulas high in ___________.
What is the best way to pour muffin batter into tins?
How can you cut biscuits to eliminate scraps?
Which mixing method requires some kneading before ready for makeup?

14. A baked product made of thin batter - leavened only by steam & characterized by large holes/cavities on the inside
Procedure - Creaming Method (Muffins - Loaves - Coffee cakes)
Quick breads high in sugar ad fats are sometimes called
Popovers
If a biscuit uses creaming method - What is the result?

15. Greased & floured
When making up muffins you should make sure tins and loaf pans are _______________
Should you mix batters a little or a lot?
What is the most important difference between the biscuit method and the muffin bethod?
Muffin batters are easily used to make

16. Popover (uses steam!)
Why do popovers require more mixing than other quick breads?
The quick bread that uses no chemical leaveners of yeast is called a...
Example of soft dough?
Why must popover batter be mixed well?

17. Popovers are leavened with steam.
3 mixing methods for most quick breads
How are popovers leavened?
Batters for muffins and quick loaf breads can be interchanged. What does this mean?
Drop Batters

18. Mixes ingredients together more evenly/uniformly
Why does the creaming method mix together the fat & sugar first?
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?
Procedure - Muffin Method

19. Produces fine textured goods and less danger of overmixing
Muffin Method. What happens if you do not bake immediately after mixing?
What is the benefit of using the creaming method?
Quick breads made using muffin method are not as ___________ and cakelike as muffins using the creaming method.
Drop Batters

20. Use creaming method if formula is high in fat. Produces fine texture & has less danger of overmixing. Cakelike result.
When making up corn bread - sheet pans should be _______________________
3 mixing methods for most quick breads
Why might a baker choose to prepare a quick bread using the creaming method rather than the biscuit or muffin method?
What is the benefit of using the creaming method?

21. 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.
Why must popover batter be mixed well?
Muffin batters are easily used to make
Batters for muffins and quick loaf breads can be interchanged. What does this mean?
Popovers

22. Very large holes
Overmixing muffin dough can result in
Procedure - Creaming Method (Muffins - Loaves - Coffee cakes)
What develops inside popovers while baking?
The quick bread that uses no chemical leaveners of yeast is called a...

23. They can be mixed more without becoming tough.
What keeps gluten development low in mixing batter for quick breads?
Formulas for muffins and quick loaf breads in this Chapter should be thought of breads and not tea cakes. Why?
If you use the leftover scraps after cutting out biscuits - how will the biscuits made from the scraps taste?
If loaf breads and coffee cakes have high fat & sugar - can they be mixed more or less?

24. Overmixing can cause toughness. Mix only until dry ingredients become moist!
When making up corn bread - sheet pans should be _______________________
What is danger of muffin batter?
This type of bread is a wide variety of cakes - shortbreads or cookies. dates back to Middle Ages. Spices used.
Example of soft dough?

25. Scoop batter from edge

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26. 1. biscuit method 2. muffin method 3. creaming method
3 mixing methods for most quick breads
Should muffin batter be smooth?
What is the best way to pour muffin batter into tins?
Why do popovers require more mixing than other quick breads?

27. More cakelike & less flaky
Popovers
If a biscuit uses creaming method - What is the result?
Explain how gingerbread came to sweetened.
Procedure - Creaming Method (Biscuits)

28. No yeast. Chemical leavening agents are used (baking powder - baking soda) & steam
Procedure - Creaming Method (Muffins - Loaves - Coffee cakes)
Pour Batters
Is yeast used for quick breads?
Muffin batters are easily used to make

29. 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!
Biscuit Method. If you use slightly more shortening and cut it in less (pieces are size of peas) - what will it produce?
Procedure - Muffin Method
Overmixing muffin dough can result in
How long should you knead biscuit dough?

30. Loss of volume will happen (Muffins won't rise as high)
Explain how gingerbread came to sweetened.
Pour Batters
How long should you knead biscuit dough?
Muffin Method. What happens if you do not bake immediately after mixing?

31. Formulas use less fat & sugar than rich - oily muffins sold in stores today.
Why do popovers require more mixing than other quick breads?
How are popovers leavened?
Procedure - Creaming Method (Muffins - Loaves - Coffee cakes)
Formulas for muffins and quick loaf breads in this Chapter should be thought of breads and not tea cakes. Why?

32. Lightly. Just enough to develop flakiness but not toughen product.
When making up corn bread - sheet pans should be _______________________
Should you mix batters a little or a lot?
Explain how gingerbread came to sweetened.
How long should you knead biscuit dough?

33. Fat
Muffin method is not suitable for formulas high in ___________.
Muffin batters are easily used to make
Makeup of Biscuits
Should you mix batters a little or a lot?

34. Biscuits
When spooning muffin mix into tins - it's best to
Biscuit Method. What if you skip the kneading step?
Example of soft dough?
If loaf breads and coffee cakes have high fat & sugar - can they be mixed more or less?

35. A batter too thick to be poured but will drop in lumps from spoon
Explain how gingerbread came to sweetened.
Pour Batters
How long should you knead biscuit dough?
Drop Batters

36. 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)
What type of gluten development do you want in quick breads?
Why might a baker choose to prepare a quick bread using the creaming method rather than the biscuit or muffin method?
Is the creaming moeth more or less time consuming than the muffin method?

37. Tea cakes
This mixing method is best for quick bread formulas high in fat and sugar
Quick breads high in sugar ad fats are sometimes called
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 _______________________

38. Toughness & Tunnelling (the development of elongated holes inside muffin products)
What happens if you overmix batter?
What is the most important difference between the biscuit method and the muffin bethod?
What is the benefit of using the creaming method?
Overmixing muffin dough can result in

39. Biscuits - scones - similar products. Sometimes called pastry method (it's like method used for mixing pie pastry)
Procedure - Muffin Method
Biscuit Method
This mixing method results in a lumpy batter
Do quick breads need fermentation time?

40. POPOVERS
2 Types of Dough Mixtures for Quick Breads
Popovers derive their structure from bread flour and
How can you cut biscuits to eliminate scraps?
What is the exception among quick breads?

41. Tin pan
Quick breads made using muffin method are not as ___________ and cakelike as muffins using the creaming method.
When spooning muffin mix into tins - it's best to
Do muffins rise better with paper liners or just a greased tin pan?
What is the exception among quick breads?

42. Thin batter
If a biscuit uses creaming method - What is the result?
This mixing method results in a lumpy batter
What type of dough/batter are popovers made from?
Creaming Method

43. 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 do popovers require more mixing than other quick breads?
How long should you knead biscuit dough?
Formulas for muffins and quick loaf breads in this Chapter should be thought of breads and not tea cakes. Why?
What is the exception among quick breads?

44. Knead the biscuit method. Muffin method only mix until batter is just moist (it will be lumpy)
What is the most important difference between the biscuit method and the muffin bethod?
2 Types of Dough Mixtures for Quick Breads
The quick bread that uses no chemical leaveners of yeast is called a...
What happens if muffin batter is overmixed?

45. Greased or lined with silicone paper
When making up corn bread - sheet pans should be _______________________
Do quick breads need fermentation time?
Why must popover batter be mixed well?
Quick breads high in sugar ad fats are sometimes called

46. No. Only mix until ingredients are moistened. Batter may be lumpy.
Pour Batters
If a biscuit uses creaming method - What is the result?
Should muffin batter be smooth?
Overmixing muffin dough can result in

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.
What type of flour is used for making popovers? Why?
Which mixing method is used for formulas high in fat?
What is the benefit of using the creaming method?
This mixing method is best for quick bread formulas high in fat and sugar

48. So you don't waste dough. Minimize leftover scraps.
When cutting biscuits - why should you space the cuts as closely together as possible?
What happens if muffin batter is overmixed?
Is yeast used for quick breads?
When making up corn bread - sheet pans should be _______________________

49. You get very tender biscuits with less volume (not as high)
Quick bread soft doughs are used to make
Biscuit Method. What if you skip the kneading step?
Is yeast used for quick breads?
What happens if you overmix batter?

50. More time consuming
Is muffin method long & hard or fast & easy?
Is the creaming moeth more or less time consuming than the muffin method?
If loaf breads and coffee cakes have high fat & sugar - can they be mixed more or less?
How can you cut biscuits to eliminate scraps?