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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. Toughness & Tunnelling
When pouring muffin batter into tins - do not _____________.
What happens if muffin batter is overmixed?
2 Types of Dough Mixtures for Quick Breads
Creaming Method

2. Overmixing can cause toughness. Mix only until dry ingredients become moist!
This type of bread is a wide variety of cakes - shortbreads or cookies. dates back to Middle Ages. Spices used.
What is danger of muffin batter?
Creaming Method
When cutting biscuits - why should you space the cuts as closely together as possible?

3. POPOVERS
Popovers derive their structure from bread flour and
When making up muffins you should make sure tins and loaf pans are _______________
What is the exception among quick breads?
When spooning muffin mix into tins - it's best to

4. First with honey. Then with sugarcane. Last with molasses.
Biscuit Method
Explain how gingerbread came to sweetened.
Muffin Method
3 mixing methods for most quick breads

5. Toughness & Tunnelling (the development of elongated holes inside muffin products)
Procedure - Creaming Method (Biscuits)
Biscuit Method. What if you skip the kneading step?
What happens if you overmix batter?
Why must popover batter be mixed well?

6. 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.
This mixing method results in a lumpy batter
What type of flour is used for making popovers? Why?
Overmixing muffin dough can result in
Why must popover batter be mixed well?

7. Cut into squares of triangles with pastry cutter knife or roller cutters.
What is the exception among quick breads?
How can you cut biscuits to eliminate scraps?
Muffin batters are easily used to make
What happens if you overmix batter?

8. Cut STRAIGHT DOWN and Do Not DRAG KNIFE!
When cutting biscuits with a knife - you should cut _____________ down and ___________ drag knife.
What keeps gluten development low in mixing batter for quick breads?
When cutting biscuits - why should you space the cuts as closely together as possible?
When spooning muffin mix into tins - it's best to

9. 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 (Biscuits)
Formulas for muffins and quick loaf breads in this Chapter should be thought of breads and not tea cakes. Why?
Do quick breads need fermentation time?
Should muffin batter be smooth?

10. Eggs
Popovers derive their structure from bread flour and
When preparing biscuits - the fat should be cut into dry ingredients until mixture looks like ________________.
Quick breads high in sugar ad fats are sometimes called
This type of bread is a wide variety of cakes - shortbreads or cookies. dates back to Middle Ages. Spices used.

11. Biscuits
Is muffin method long & hard or fast & easy?
Example of soft dough?
What is the most important difference between the biscuit method and the muffin bethod?
Brushing the tops of biscuits with an egg wash before baking helps them

12. Tougher
Biscuit Method. What if you skip the kneading step?
What type of gluten development do you want in quick breads?
If you use the leftover scraps after cutting out biscuits - how will the biscuits made from the scraps taste?
Biscuit Method. What does overkneading do to biscuits?

13. Muffins - loaf breads - pancakes
3 mixing methods for most quick breads
Examples of batters?
Which mixing method is used for formulas high in fat?
What happens if muffin batter is overmixed?

14. Toughens them.
How long should you knead biscuit dough?
Biscuit Method. What does overkneading do to biscuits?
Why does the creaming method mix together the fat & sugar first?
What is the most important difference between the biscuit method and the muffin bethod?

15. Method that begins with the blending of fat & sugar (cakes - cookies - etc.)
Procedure - Biscuit Method
Quick breads made using muffin method are not as ___________ and cakelike as muffins using the creaming method.
Creaming Method
Popovers derive their structure from bread flour and

16. Muffin method
How long should you knead biscuit dough?
Biscuit Method. What does overkneading do to biscuits?
This mixing method results in a lumpy batter
Should you mix batters a little or a lot?

17. Scoop batter from edge

18. Very large holes
What is the benefit of using the creaming method?
What is the best way to pour muffin batter into tins?
What develops inside popovers while baking?
Should muffin batter be smooth?

19. Brown evenly
Brushing the tops of biscuits with an egg wash before baking helps them
Overmixing muffin dough can result in
What is danger of muffin batter?
Do quick breads need fermentation time?

20. Greased or lined with silicone paper
When making up corn bread - sheet pans should be _______________________
What type of flour is used for making popovers? Why?
What develops inside popovers while baking?
If loaf breads and coffee cakes have high fat & sugar - can they be mixed more or less?

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.
What is the most important difference between the biscuit method and the muffin bethod?
When preparing biscuits - the fat should be cut into dry ingredients until mixture looks like ________________.
Batters for muffins and quick loaf breads can be interchanged. What does this mean?
When making up muffins you should make sure tins and loaf pans are _______________

22. Gingerbread!
Batters for muffins and quick loaf breads can be interchanged. What does this mean?
Which mixing method requires some kneading before ready for makeup?
This type of bread is a wide variety of cakes - shortbreads or cookies. dates back to Middle Ages. Spices used.
This mixing method results in a lumpy batter

23. 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
Is yeast used for quick breads?
Procedure - Biscuit Method
This mixing method is best for quick bread formulas high in fat and sugar
If a biscuit uses creaming method - What is the result?

24. A baked product made of thin batter - leavened only by steam & characterized by large holes/cavities on the inside
Procedure - Biscuit Method
Popovers
Creaming Method
Procedure - Muffin Method

25. Greased & floured
Do quick breads need fermentation time?
Explain how gingerbread came to sweetened.
Example of soft dough?
When making up muffins you should make sure tins and loaf pans are _______________

26. 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
Examples of batters?
This mixing method results in a lumpy batter
Makeup of Biscuits
When preparing biscuits - the fat should be cut into dry ingredients until mixture looks like ________________.

27. Flakier biscuit
Biscuit Method. If you use slightly more shortening and cut it in less (pieces are size of peas) - what will it produce?
What keeps gluten development low in mixing batter for quick breads?
Creaming Method
Formulas for muffins and quick loaf breads in this Chapter should be thought of breads and not tea cakes. Why?

28. 1. Soft doughs (biscuits - rolled out & cut into shapes) 2. Batters (pour batters & drop batters)
2 Types of Dough Mixtures for Quick Breads
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?
When cutting biscuits with a knife - you should cut _____________ down and ___________ drag knife.

29. Creaming method
Popovers
Examples of batters?
Creaming Method
This mixing method is best for quick bread formulas high in fat and sugar

30. A LITTLE! Keep gluten development low. Mix only until the dry ingredients are moist.
Should you mix batters a little or a lot?
Should muffin batter be smooth?
What type of dough/batter are popovers made from?
What is the best way to pour muffin batter into tins?

31. Popovers are leavened with steam.
Procedure - Creaming Method (Muffins - Loaves - Coffee cakes)
Popovers
What is the exception among quick breads?
How are popovers leavened?

32. A batter that is liquid enough to be poured
Drop Batters
Pour Batters
How are popovers leavened?
Why must popover batter be mixed well?

33. More time consuming
Is the creaming moeth more or less time consuming than the muffin method?
What is the best way to pour muffin batter into tins?
Procedure - Creaming Method (Biscuits)
When cutting biscuits with a knife - you should cut _____________ down and ___________ drag knife.

34. Loaf breads
Example of soft dough?
Muffin batters are easily used to make
How are popovers leavened?
Procedure - Creaming Method (Muffins - Loaves - Coffee cakes)

35. Mix very little - plus fat & sugar
What happens if muffin batter is overmixed?
Why might a baker choose to prepare a quick bread using the creaming method rather than the biscuit or muffin method?
What is danger of muffin batter?
What keeps gluten development low in mixing batter for quick breads?

36. 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?
Do muffins rise better with paper liners or just a greased tin pan?
Example of soft dough?
Procedure - Creaming Method (Muffins - Loaves - Coffee cakes)

37. Mixes ingredients together more evenly/uniformly
Muffin method is not suitable for formulas high in ___________.
Why does the creaming method mix together the fat & sugar first?
Should you mix batters a little or a lot?
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?

38. The development of elongated holes inside muffin products
If loaf breads and coffee cakes have high fat & sugar - can they be mixed more or less?
Tunneling
Quick breads high in sugar ad fats are sometimes called
What type of gluten development do you want in quick breads?

39. They can be mixed more without becoming tough.
If a biscuit uses creaming method - What is the result?
If loaf breads and coffee cakes have high fat & sugar - can they be mixed more or less?
Popovers derive their structure from bread flour and
3 mixing methods for most quick breads

40. Tea cakes
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?
Quick breads high in sugar ad fats are sometimes called
Is muffin method long & hard or fast & easy?
Procedure - Muffin Method

41. 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!
Procedure - Muffin Method
Popovers derive their structure from bread flour and
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?
Procedure - Creaming Method (Muffins - Loaves - Coffee cakes)

42. Tin pan
What develops inside popovers while baking?
Is muffin method long & hard or fast & easy?
When spooning muffin mix into tins - it's best to
Do muffins rise better with paper liners or just a greased tin pan?

43. Lightly. Just enough to develop flakiness but not toughen product.
How can you cut biscuits to eliminate scraps?
How long should you knead biscuit dough?
Which mixing method is used for formulas high in fat?
Why do popovers require more mixing than other quick breads?

44. Overmixing caused irregular shapes - toughness & tunnelling
2 Types of Dough Mixtures for Quick Breads
Biscuit Method. What does overkneading do to biscuits?
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?
Muffin batters are easily used to make

45. Produces fine textured goods and less danger of overmixing
What is the benefit of using the creaming method?
Muffin method is not suitable for formulas high in ___________.
What happens if you overmix batter?
Why must popover batter be mixed well?

46. Only slight - you don't want quick bread too chewy - you want TENDERNESS
If a biscuit uses creaming method - What is the result?
How are popovers leavened?
Procedure - Biscuit Method
What type of gluten development do you want in quick breads?

47. A batter too thick to be poured but will drop in lumps from spoon
What keeps gluten development low in mixing batter for quick breads?
Drop Batters
Is the creaming moeth more or less time consuming than the muffin method?
Popovers derive their structure from bread flour and

48. So you don't waste dough. Minimize leftover scraps.
When pouring muffin batter into tins - do not _____________.
Biscuit Method. What if you skip the kneading step?
This type of bread is a wide variety of cakes - shortbreads or cookies. dates back to Middle Ages. Spices used.
When cutting biscuits - why should you space the cuts as closely together as possible?

49. Toughness & tunnelling
Quick breads high in sugar ad fats are sometimes called
Overmixing muffin dough can result in
Formulas for muffins and quick loaf breads in this Chapter should be thought of breads and not tea cakes. Why?
Procedure - Creaming Method (Biscuits)

50. Popover (uses steam!)
2 Types of Dough Mixtures for Quick Breads
Explain how gingerbread came to sweetened.
Biscuit Method
The quick bread that uses no chemical leaveners of yeast is called a...