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Test your basic knowledge |
Professional Baking
Start Test
Study First
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. Fat
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?
This mixing method is best for quick bread formulas high in fat and sugar
Muffin method is not suitable for formulas high in ___________.
2. Overmixing caused irregular shapes - toughness & tunnelling
Examples of batters?
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?
Which mixing method requires some kneading before ready for makeup?
Why might a baker choose to prepare a quick bread using the creaming method rather than the biscuit or muffin method?
3. A batter too thick to be poured but will drop in lumps from spoon
Should you mix batters a little or a lot?
Muffin batters are easily used to make
Drop Batters
What type of gluten development do you want in quick breads?
4. Method that begins with the blending of fat & sugar (cakes - cookies - etc.)
Creaming Method
What type of dough/batter are popovers made from?
Why does the creaming method mix together the fat & sugar first?
Why must popover batter be mixed well?
5. Biscuits - scones - similar products. Sometimes called pastry method (it's like method used for mixing pie pastry)
Biscuit Method
Quick breads made using muffin method are not as ___________ and cakelike as muffins using the creaming method.
Muffin Method
Biscuit Method. What if you skip the kneading step?
6. Scoop batter from edge
7. Overmixing can cause toughness. Mix only until dry ingredients become moist!
What is the best way to pour muffin batter into tins?
What is danger of muffin batter?
Why must popover batter be mixed well?
What type of gluten development do you want in quick breads?
8. Use creaming method if formula is high in fat. Produces fine texture & has less danger of overmixing. Cakelike result.
This type of bread is a wide variety of cakes - shortbreads or cookies. dates back to Middle Ages. Spices used.
Why might a baker choose to prepare a quick bread using the creaming method rather than the biscuit or muffin method?
Muffin batters are easily used to make
When cutting biscuits with round hand cutters - you should cut straight __________.
9. Toughens them.
Biscuit Method
When making up corn bread - sheet pans should be _______________________
Biscuit Method. What does overkneading do to biscuits?
Should you mix batters a little or a lot?
10. No. Only mix until ingredients are moistened. Batter may be lumpy.
Do muffins rise better with paper liners or just a greased tin pan?
Why must popover batter be mixed well?
When making up muffins you should make sure tins and loaf pans are _______________
Should muffin batter be smooth?
11. Tin pan
When cutting biscuits - why should you space the cuts as closely together as possible?
Overmixing muffin dough can result in
Do muffins rise better with paper liners or just a greased tin pan?
When cutting biscuits with a knife - you should cut _____________ down and ___________ drag knife.
12. Eggs
What keeps gluten development low in mixing batter for quick breads?
Popovers derive their structure from bread flour and
Makeup of Biscuits
Why do popovers require more mixing than other quick breads?
13. Creaming method
Procedure - Muffin Method
Which mixing method is used for formulas high in fat?
Muffin Method. What happens if you do not bake immediately after mixing?
What is the exception among quick breads?
14. DOWN. Cut straight down. Do Not TWIST CUTTER!
Procedure - Biscuit Method
This type of bread is a wide variety of cakes - shortbreads or cookies. dates back to Middle Ages. Spices used.
When cutting biscuits with round hand cutters - you should cut straight __________.
This mixing method is best for quick bread formulas high in fat and sugar
15. Only slight - you don't want quick bread too chewy - you want TENDERNESS
Biscuit Method. What if you skip the kneading step?
What type of gluten development do you want in quick breads?
What is the benefit of using the creaming method?
What keeps gluten development low in mixing batter for quick breads?
16. Formulas use less fat & sugar than rich - oily muffins sold in stores today.
Makeup of Biscuits
When making up muffins you should make sure tins and loaf pans are _______________
Is the creaming moeth more or less time consuming than the muffin method?
Formulas for muffins and quick loaf breads in this Chapter should be thought of breads and not tea cakes. Why?
17. Produces fine textured goods and less danger of overmixing
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.
This mixing method is best for quick bread formulas high in fat and sugar
Biscuit Method. What does overkneading do to biscuits?
18. Greased or lined with silicone paper
When making up corn bread - sheet pans should be _______________________
When making up muffins you should make sure tins and loaf pans are _______________
Is yeast used for quick breads?
Drop Batters
19. Rich
Quick breads made using muffin method are not as ___________ and cakelike as muffins using the creaming method.
Is muffin method long & hard or fast & easy?
Which mixing method is used for formulas high in fat?
Why do popovers require more mixing than other quick breads?
20. First with honey. Then with sugarcane. Last with molasses.
Should you mix batters a little or a lot?
Explain how gingerbread came to sweetened.
Biscuit Method. What does overkneading do to biscuits?
If you use the leftover scraps after cutting out biscuits - how will the biscuits made from the scraps taste?
21. They can be mixed more without becoming tough.
Procedure - Creaming Method (Biscuits)
Popovers derive their structure from bread flour and
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?
22. 1. biscuit method 2. muffin method 3. creaming method
How long should you knead biscuit dough?
3 mixing methods for most quick breads
What type of gluten development do you want in quick breads?
Why does the creaming method mix together the fat & sugar first?
23. Very large holes
Brushing the tops of biscuits with an egg wash before baking helps them
What develops inside popovers while baking?
Muffin batters are easily used to make
Biscuit Method. What if you skip the kneading step?
24. 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 pouring muffin batter into tins - do not _____________.
Muffin Method
Procedure - Biscuit Method
What happens if you overmix batter?
25. A LITTLE! Keep gluten development low. Mix only until the dry ingredients are moist.
Should you mix batters a little or a lot?
Is the creaming moeth more or less time consuming than the muffin method?
Popovers
What is the benefit of using the creaming method?
26. To develop gluten so structure can hold up and make holes.
If you use the leftover scraps after cutting out biscuits - how will the biscuits made from the scraps taste?
Do muffins rise better with paper liners or just a greased tin pan?
When making up corn bread - sheet pans should be _______________________
Why must popover batter be mixed well?
27. You get very tender biscuits with less volume (not as high)
Do muffins rise better with paper liners or just a greased tin pan?
Quick breads made using muffin method are not as ___________ and cakelike as muffins using the creaming method.
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.
28. Mix very little - plus fat & sugar
Is the creaming moeth more or less time consuming than the muffin method?
Should muffin batter be smooth?
When preparing biscuits - the fat should be cut into dry ingredients until mixture looks like ________________.
What keeps gluten development low in mixing batter for quick breads?
29. Knead the biscuit method. Muffin method only mix until batter is just moist (it will be lumpy)
Why do popovers require more mixing than other quick breads?
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 the most important difference between the biscuit method and the muffin bethod?
Biscuit Method. What if you skip the kneading step?
30. Tea cakes
Quick breads high in sugar ad fats are sometimes called
Tunneling
Why must popover batter be mixed well?
What is the benefit of using the creaming method?
31. Muffins - loaf breads - pancakes
Makeup of Biscuits
Do quick breads need fermentation time?
Examples of batters?
Quick breads made using muffin method are not as ___________ and cakelike as muffins using the creaming method.
32. Corn meal
How long should you knead biscuit dough?
When preparing biscuits - the fat should be cut into dry ingredients until mixture looks like ________________.
2 Types of Dough Mixtures for Quick Breads
Is yeast used for quick breads?
33. 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
How can you cut biscuits to eliminate scraps?
Drop Batters
Is muffin method long & hard or fast & easy?
Procedure - Creaming Method (Muffins - Loaves - Coffee cakes)
34. 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 is the best way to pour muffin batter into tins?
What type of flour is used for making popovers? Why?
Procedure - Creaming Method (Muffins - Loaves - Coffee cakes)
When spooning muffin mix into tins - it's best to
35. Scoop batter from OUTSIDE EDGE of bowl. Do not stir!
What happens if muffin batter is overmixed?
Is muffin method long & hard or fast & easy?
Why must popover batter be mixed well?
What is the best way to pour muffin batter into tins?
36. No yeast. Chemical leavening agents are used (baking powder - baking soda) & steam
Quick breads high in sugar ad fats are sometimes called
How are popovers leavened?
Is yeast used for quick breads?
What keeps gluten development low in mixing batter for quick breads?
37. Mixes ingredients together more evenly/uniformly
Is the creaming moeth more or less time consuming than the muffin method?
Why does the creaming method mix together the fat & sugar first?
When making up corn bread - sheet pans should be _______________________
Makeup of Biscuits
38. Biscuits & scones
How can you cut biscuits to eliminate scraps?
This mixing method is best for quick bread formulas high in fat and sugar
Biscuit Method
Quick bread soft doughs are used to make
39. Toughness & tunnelling
If you use the leftover scraps after cutting out biscuits - how will the biscuits made from the scraps taste?
When cutting biscuits - why should you space the cuts as closely together as possible?
Overmixing muffin dough can result in
When cutting biscuits with round hand cutters - you should cut straight __________.
40. Loss of volume will happen (Muffins won't rise as high)
What type of gluten development do you want in quick breads?
Muffin Method. What happens if you do not bake immediately after mixing?
What is the most important difference between the biscuit method and the muffin bethod?
Example of soft dough?
41. Toughness & Tunnelling
Tunneling
How can you cut biscuits to eliminate scraps?
2 Types of Dough Mixtures for Quick Breads
What happens if muffin batter is overmixed?
42. More cakelike & less flaky
This type of bread is a wide variety of cakes - shortbreads or cookies. dates back to Middle Ages. Spices used.
Biscuit Method. What does overkneading do to biscuits?
When preparing biscuits - the fat should be cut into dry ingredients until mixture looks like ________________.
If a biscuit uses creaming method - What is the result?
43. Loaf breads
Quick breads made using muffin method are not as ___________ and cakelike as muffins using the creaming method.
What is danger of muffin batter?
Muffin batters are easily used to make
What is the benefit of using the creaming method?
44. A baked product made of thin batter - leavened only by steam & characterized by large holes/cavities on the inside
Procedure - Biscuit Method
Is yeast used for quick breads?
Popovers
Muffin method is not suitable for formulas high in ___________.
45. No. Yeast is not used
Procedure - Creaming Method (Biscuits)
When cutting biscuits with round hand cutters - you should cut straight __________.
If a biscuit uses creaming method - What is the result?
Do quick breads need fermentation time?
46. 1. Soft doughs (biscuits - rolled out & cut into shapes) 2. Batters (pour batters & drop batters)
2 Types of Dough Mixtures for Quick Breads
Muffin Method. What happens if you do not bake immediately after mixing?
If loaf breads and coffee cakes have high fat & sugar - can they be mixed more or less?
This mixing method is best for quick bread formulas high in fat and sugar
47. Biscuit method
Do quick breads need fermentation time?
Popovers derive their structure from bread flour and
Which mixing method requires some kneading before ready for makeup?
Batters for muffins and quick loaf breads can be interchanged. What does this mean?
48. Popover (uses steam!)
Tunneling
Why do popovers require more mixing than other quick breads?
The quick bread that uses no chemical leaveners of yeast is called a...
Quick breads high in sugar ad fats are sometimes called
49. 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
Should muffin batter be smooth?
What is the exception among quick breads?
When cutting biscuits with round hand cutters - you should cut straight __________.
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.
When preparing biscuits - the fat should be cut into dry ingredients until mixture looks like ________________.
Why does the creaming method mix together the fat & sugar first?
Why do popovers require more mixing than other quick breads?
Biscuit Method. What does overkneading do to biscuits?