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. No yeast. Chemical leavening agents are used (baking powder - baking soda) & steam
Quick breads made using muffin method are not as ___________ and cakelike as muffins using the creaming method.
Is yeast used for quick breads?
When cutting biscuits - why should you space the cuts as closely together as possible?
Is the creaming moeth more or less time consuming than the muffin method?

2. A baked product made of thin batter - leavened only by steam & characterized by large holes/cavities on the inside
Popovers
Biscuit Method. If you use slightly more shortening and cut it in less (pieces are size of peas) - what will it produce?
What is the exception among quick breads?
What type of gluten development do you want in quick breads?

3. Eggs
Why must popover batter be mixed well?
Popovers derive their structure from bread flour and
What is the most important difference between the biscuit method and the muffin bethod?
If you use the leftover scraps after cutting out biscuits - how will the biscuits made from the scraps taste?

4. Thin batter
Do quick breads need fermentation time?
The quick bread that uses no chemical leaveners of yeast is called a...
Batters for muffins and quick loaf breads can be interchanged. What does this mean?
What type of dough/batter are popovers made from?

5. They can be mixed more without becoming tough.
If loaf breads and coffee cakes have high fat & sugar - can they be mixed more or less?
Creaming Method
When spooning muffin mix into tins - it's best to
Should you mix batters a little or a lot?

6. More cakelike & less flaky
If loaf breads and coffee cakes have high fat & sugar - can they be mixed more or less?
What is danger of muffin batter?
Overmixing muffin dough can result in
If a biscuit uses creaming method - What is the result?

7. DOWN. Cut straight down. Do Not TWIST CUTTER!
Biscuit Method. If you use slightly more shortening and cut it in less (pieces are size of peas) - what will it produce?
When cutting biscuits with round hand cutters - you should cut straight __________.
Which mixing method requires some kneading before ready for makeup?
How are popovers leavened?

8. Method that begins with the blending of fat & sugar (cakes - cookies - etc.)
Examples of batters?
2 Types of Dough Mixtures for Quick Breads
Creaming Method
When pouring muffin batter into tins - do not _____________.

9. Creaming method
This mixing method is best for quick bread formulas high in fat and sugar
Drop Batters
What happens if you overmix batter?
Should muffin batter be smooth?

10. No. Yeast is not used
Muffin Method
What happens if you overmix batter?
Do quick breads need fermentation time?
Is muffin method long & hard or fast & easy?

11. Loss of volume will happen (Muffins won't rise as high)
If a biscuit uses creaming method - What is the result?
Tunneling
What type of flour is used for making popovers? Why?
Muffin Method. What happens if you do not bake immediately after mixing?

12. Flakier biscuit
When cutting biscuits with a knife - you should cut _____________ down and ___________ drag knife.
Biscuit Method. If you use slightly more shortening and cut it in less (pieces are size of peas) - what will it produce?
Pour Batters
Muffin batters are easily used to make

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
When cutting biscuits with a knife - you should cut _____________ down and ___________ drag knife.
What is the benefit of using the creaming method?
Explain how gingerbread came to sweetened.
Procedure - Creaming Method (Muffins - Loaves - Coffee cakes)

14. Tin pan
Popovers
Muffin method is not suitable for formulas high in ___________.
What is the exception among quick breads?
Do muffins rise better with paper liners or just a greased tin pan?

15. Formulas use less fat & sugar than rich - oily muffins sold in stores today.
When making up muffins you should make sure tins and loaf pans are _______________
Formulas for muffins and quick loaf breads in this Chapter should be thought of breads and not tea cakes. Why?
Biscuit Method. What if you skip the kneading step?
If you use the leftover scraps after cutting out biscuits - how will the biscuits made from the scraps taste?

16. No. Only mix until ingredients are moistened. Batter may be lumpy.
Should muffin batter be smooth?
Muffin Method
Procedure - Creaming Method (Muffins - Loaves - Coffee cakes)
Popovers derive their structure from bread flour and

17. Use creaming method if formula is high in fat. Produces fine texture & has less danger of overmixing. Cakelike result.
Overmixing muffin dough can result in
Procedure - Muffin Method
Why might a baker choose to prepare a quick bread using the creaming method rather than the biscuit or muffin method?
Popovers

18. More time consuming
Procedure - Creaming Method (Biscuits)
Do quick breads need fermentation time?
Is the creaming moeth more or less time consuming than the muffin method?
When cutting biscuits with round hand cutters - you should cut straight __________.

19. Very large holes
What keeps gluten development low in mixing batter for quick breads?
If loaf breads and coffee cakes have high fat & sugar - can they be mixed more or less?
Examples of batters?
What develops inside popovers while baking?

20. Popover (uses steam!)
The quick bread that uses no chemical leaveners of yeast is called a...
When preparing biscuits - the fat should be cut into dry ingredients until mixture looks like ________________.
This mixing method is best for quick bread formulas high in fat and sugar
What is the benefit of using the creaming method?

21. To develop gluten so structure can hold up and make holes.
Do quick breads need fermentation time?
Why must popover batter be mixed well?
Batters for muffins and quick loaf breads can be interchanged. What does this mean?
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?

22. Biscuits & scones
Muffin Method. What happens if you do not bake immediately after mixing?
This mixing method is best for quick bread formulas high in fat and sugar
Do quick breads need fermentation time?
Quick bread soft doughs are used to make

23. Biscuits - scones - similar products. Sometimes called pastry method (it's like method used for mixing pie pastry)
Biscuit Method
How long should you knead biscuit dough?
Quick bread soft doughs are used to make
Is yeast used for quick breads?

24. 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.
Should you mix batters a little or a lot?
Procedure - Creaming Method (Biscuits)
Why do popovers require more mixing than other quick breads?
Why might a baker choose to prepare a quick bread using the creaming method rather than the biscuit or muffin method?

25. Toughness & Tunnelling
What happens if muffin batter is overmixed?
What is the most important difference between the biscuit method and the muffin bethod?
Biscuit Method. What if you skip the kneading step?
Examples of batters?

26. Biscuit method
Quick breads made using muffin method are not as ___________ and cakelike as muffins using the creaming method.
Which mixing method requires some kneading before ready for makeup?
Quick breads high in sugar ad fats are sometimes called
Biscuit Method

27. Brown evenly
Brushing the tops of biscuits with an egg wash before baking helps them
What happens if you overmix batter?
Biscuit Method. What if you skip the kneading step?
What type of dough/batter are popovers made from?

28. Do Not STIR OR MIX the batter. It will toughen it!
When pouring muffin batter into tins - do not _____________.
Procedure - Biscuit Method
Tunneling
What is danger of muffin batter?

29. You get very tender biscuits with less volume (not as high)
Brushing the tops of biscuits with an egg wash before baking helps them
Why must popover batter be mixed well?
Pour Batters
Biscuit Method. What if you skip the kneading step?

30. 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.
Muffin batters are easily used to make
When making up muffins you should make sure tins and loaf pans are _______________
Why do popovers require more mixing than other quick breads?
Is muffin method long & hard or fast & easy?

31. Popovers are leavened with steam.
When making up corn bread - sheet pans should be _______________________
Why do popovers require more mixing than other quick breads?
3 mixing methods for most quick breads
How are popovers leavened?

32. Fast & easy
Is the creaming moeth more or less time consuming than the muffin method?
2 Types of Dough Mixtures for Quick Breads
Is muffin method long & hard or fast & easy?
What happens if muffin batter is overmixed?

33. 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 cutting biscuits with a knife - you should cut _____________ down and ___________ drag knife.
Procedure - Biscuit Method
Should muffin batter be smooth?
Quick breads made using muffin method are not as ___________ and cakelike as muffins using the creaming method.

34. Overmixing caused irregular shapes - toughness & tunnelling
What happens if muffin batter is overmixed?
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?
Why does the creaming method mix together the fat & sugar first?
What keeps gluten development low in mixing batter for quick breads?

35. 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!
When making up muffins you should make sure tins and loaf pans are _______________
Creaming Method
Procedure - Muffin Method
Popovers derive their structure from bread flour and

36. Scoop batter from OUTSIDE EDGE of bowl. Do not stir!
Do quick breads need fermentation time?
Muffin Method
What is the best way to pour muffin batter into tins?
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?

37. Toughness & tunnelling
This mixing method results in a lumpy batter
Do quick breads need fermentation time?
When preparing biscuits - the fat should be cut into dry ingredients until mixture looks like ________________.
Overmixing muffin dough can result in

38. Gingerbread!
When making up corn bread - sheet pans should be _______________________
Popovers
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.

39. Tea cakes
Quick breads made using muffin method are not as ___________ and cakelike as muffins using the creaming method.
Creaming Method
Quick breads high in sugar ad fats are sometimes called
Drop Batters

40. Greased & floured
Do quick breads need fermentation time?
Do muffins rise better with paper liners or just a greased tin pan?
When making up muffins you should make sure tins and loaf pans are _______________
Procedure - Biscuit Method

41. Loaf breads
What keeps gluten development low in mixing batter for quick breads?
If you use the leftover scraps after cutting out biscuits - how will the biscuits made from the scraps taste?
How can you cut biscuits to eliminate scraps?
Muffin batters are easily used to make

42. Toughness & Tunnelling (the development of elongated holes inside muffin products)
What happens if you overmix batter?
Makeup of Biscuits
Creaming Method
Procedure - Creaming Method (Muffins - Loaves - Coffee cakes)

43. Greased or lined with silicone paper
When making up corn bread - sheet pans should be _______________________
When preparing biscuits - the fat should be cut into dry ingredients until mixture looks like ________________.
Creaming Method
Muffin method is not suitable for formulas high in ___________.

44. Knead the biscuit method. Muffin method only mix until batter is just moist (it will be lumpy)
What type of gluten development do you want in quick breads?
If loaf breads and coffee cakes have high fat & sugar - can they be mixed more or less?
What is the most important difference between the biscuit method and the muffin bethod?
Makeup of Biscuits

45. 1. biscuit method 2. muffin method 3. creaming method
What develops inside popovers while baking?
Examples of batters?
Pour Batters
3 mixing methods for most quick breads

46. POPOVERS
Quick bread soft doughs are used to make
What is the exception among quick breads?
Which mixing method is used for formulas high in fat?
2 Types of Dough Mixtures for Quick Breads

47. The development of elongated holes inside muffin products
Overmixing muffin dough can result in
Tunneling
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 bread soft doughs are used to make

48. Tougher
Pour Batters
What happens if muffin batter is overmixed?
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?

49. First with honey. Then with sugarcane. Last with molasses.
Overmixing muffin dough can result in
When making up muffins you should make sure tins and loaf pans are _______________
The quick bread that uses no chemical leaveners of yeast is called a...
Explain how gingerbread came to sweetened.

50. Fat
Why might a baker choose to prepare a quick bread using the creaming method rather than the biscuit or muffin method?
Tunneling
Should you mix batters a little or a lot?
Muffin method is not suitable for formulas high in ___________.