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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. No. Only mix until ingredients are moistened. Batter may be lumpy.
Should muffin batter be smooth?
What is the benefit of using the creaming method?
What is the most important difference between the biscuit method and the muffin bethod?
When cutting biscuits with round hand cutters - you should cut straight __________.

2. Thin batter
Quick bread soft doughs are used to make
Is muffin method long & hard or fast & easy?
When cutting biscuits with round hand cutters - you should cut straight __________.
What type of dough/batter are popovers made from?

3. Lightly. Just enough to develop flakiness but not toughen product.
When cutting biscuits with round hand cutters - you should cut straight __________.
What type of flour is used for making popovers? Why?
Which mixing method requires some kneading before ready for makeup?
How long should you knead biscuit dough?

4. First with honey. Then with sugarcane. Last with molasses.
Explain how gingerbread came to sweetened.
Procedure - Creaming Method (Muffins - Loaves - Coffee cakes)
Popovers
Muffin Method

5. Fast & easy
Popovers
This mixing method results in a lumpy batter
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?
Is muffin method long & hard or fast & easy?

6. Loaf breads
Muffin batters are easily used to make
When making up muffins you should make sure tins and loaf pans are _______________
If you use the leftover scraps after cutting out biscuits - how will the biscuits made from the scraps taste?
Procedure - Muffin Method

7. Muffin method
This mixing method results in a lumpy batter
What type of gluten development do you want in quick breads?
What keeps gluten development low in mixing batter for quick breads?
When cutting biscuits with round hand cutters - you should cut straight __________.

8. Use creaming method if formula is high in fat. Produces fine texture & has less danger of overmixing. Cakelike result.
Is muffin method long & hard or fast & easy?
How can you cut biscuits to eliminate scraps?
Why might a baker choose to prepare a quick bread using the creaming method rather than the biscuit or muffin method?
Muffin method is not suitable for formulas high in ___________.

9. So you don't waste dough. Minimize leftover scraps.
When spooning muffin mix into tins - it's best to
Muffin method is not suitable for formulas high in ___________.
When cutting biscuits - why should you space the cuts as closely together as possible?
This mixing method results in a lumpy batter

10. 1. biscuit method 2. muffin method 3. creaming method
What is the exception among quick breads?
What develops inside popovers while baking?
3 mixing methods for most quick breads
How long should you knead biscuit dough?

11. Only slight - you don't want quick bread too chewy - you want TENDERNESS
If a biscuit uses creaming method - What is the result?
What type of gluten development do you want in quick breads?
Pour Batters
Examples of batters?

12. Tea cakes
Biscuit Method
Overmixing muffin dough can result in
Procedure - Creaming Method (Biscuits)
Quick breads high in sugar ad fats are sometimes called

13. Formulas use less fat & sugar than rich - oily muffins sold in stores today.
Should muffin batter be smooth?
Formulas for muffins and quick loaf breads in this Chapter should be thought of breads and not tea cakes. Why?
3 mixing methods for most quick breads
Do muffins rise better with paper liners or just a greased tin pan?

14. Toughness & tunnelling
Procedure - Muffin Method
Why might a baker choose to prepare a quick bread using the creaming method rather than the biscuit or muffin method?
If you use the leftover scraps after cutting out biscuits - how will the biscuits made from the scraps taste?
Overmixing muffin dough can result in

15. 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 cutting biscuits with a knife - you should cut _____________ down and ___________ drag knife.
Procedure - Muffin Method
Is muffin method long & hard or fast & easy?
Batters for muffins and quick loaf breads can be interchanged. What does this mean?

16. 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?
Quick bread soft doughs are used to make
Biscuit Method
Muffin method is not suitable for formulas high in ___________.

17. Overmixing caused irregular shapes - toughness & tunnelling
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?
Popovers
Do muffins rise better with paper liners or just a greased tin pan?
Should muffin batter be smooth?

18. A LITTLE! Keep gluten development low. Mix only until the dry ingredients are moist.
Should you mix batters a little or a lot?
Why does the creaming method mix together the fat & sugar first?
Quick breads made using muffin method are not as ___________ and cakelike as muffins using the creaming method.
If a biscuit uses creaming method - What is the result?

19. Biscuits & scones
Quick bread soft doughs are used to make
Why must popover batter be mixed well?
Explain how gingerbread came to sweetened.
Why does the creaming method mix together the fat & sugar first?

20. Popovers are leavened with steam.
When making up corn bread - sheet pans should be _______________________
Quick breads made using muffin method are not as ___________ and cakelike as muffins using the creaming method.
How are popovers leavened?
Muffin batters are easily used to make

21. A batter too thick to be poured but will drop in lumps from spoon
Drop Batters
Why do popovers require more mixing than other quick breads?
Formulas for muffins and quick loaf breads in this Chapter should be thought of breads and not tea cakes. Why?
Should muffin batter be smooth?

22. To develop gluten so structure can hold up and make holes.
2 Types of Dough Mixtures for Quick Breads
Biscuit Method. If you use slightly more shortening and cut it in less (pieces are size of peas) - what will it produce?
Why must popover batter be mixed well?
If you use the leftover scraps after cutting out biscuits - how will the biscuits made from the scraps taste?

23. Greased & floured
When cutting biscuits with round hand cutters - you should cut straight __________.
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?
When making up muffins you should make sure tins and loaf pans are _______________

24. Creaming method
When making up muffins you should make sure tins and loaf pans are _______________
Which mixing method is used for formulas high in fat?
What keeps gluten development low in mixing batter for quick breads?
Popovers

25. Toughness & Tunnelling (the development of elongated holes inside muffin products)
3 mixing methods for most quick breads
What happens if you overmix batter?
Procedure - Creaming Method (Muffins - Loaves - Coffee cakes)
Which mixing method requires some kneading before ready for makeup?

26. A batter that is liquid enough to be poured
Why must popover batter be mixed well?
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?
Pour Batters

27. No. Yeast is not used
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?
Do quick breads need fermentation time?
Example of soft dough?

28. Scoop batter from OUTSIDE EDGE of bowl. Do not stir!
Muffin batters are easily used to make
What happens if you overmix batter?
What is the most important difference between the biscuit method and the muffin bethod?
What is the best way to pour muffin batter into tins?

29. Method that begins with the blending of fat & sugar (cakes - cookies - etc.)
Examples of batters?
This mixing method results in a lumpy batter
What type of dough/batter are popovers made from?
Creaming Method

30. Eggs
How are popovers leavened?
The quick bread that uses no chemical leaveners of yeast is called a...
Popovers derive their structure from bread flour and
Is muffin method long & hard or fast & easy?

31. Tougher
If you use the leftover scraps after cutting out biscuits - how will the biscuits made from the scraps taste?
Muffin Method
Formulas for muffins and quick loaf breads in this Chapter should be thought of breads and not tea cakes. Why?
Procedure - Muffin Method

32. Toughens them.
Why do popovers require more mixing than other quick breads?
Batters for muffins and quick loaf breads can be interchanged. What does this mean?
Biscuit Method. What does overkneading do to biscuits?
What is the most important difference between the biscuit method and the muffin bethod?

33. 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 is the exception among quick breads?
What is the best way to pour muffin batter into tins?
3 mixing methods for most quick breads
Makeup of Biscuits

34. Overmixing can cause toughness. Mix only until dry ingredients become moist!
Why do popovers require more mixing than other quick breads?
Should muffin batter be smooth?
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.

35. Mixes ingredients together more evenly/uniformly
This mixing method is best for quick bread formulas high in fat and sugar
How can you cut biscuits to eliminate scraps?
What type of flour is used for making popovers? Why?
Why does the creaming method mix together the fat & sugar first?

36. Produces fine textured goods and less danger of overmixing
What is the benefit of using the creaming method?
When preparing biscuits - the fat should be cut into dry ingredients until mixture looks like ________________.
Quick bread soft doughs are used to make
When cutting biscuits with round hand cutters - you should cut straight __________.

37. Toughness & Tunnelling
Creaming Method
Procedure - Muffin Method
This mixing method results in a lumpy batter
What happens if muffin batter is overmixed?

38. Flakier biscuit
Biscuit Method. What if you skip the kneading step?
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 best way to pour muffin batter into tins?
Why must popover batter be mixed well?

39. 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.
Batters for muffins and quick loaf breads can be interchanged. What does this mean?
How long should you knead biscuit dough?
Creaming Method
When making up corn bread - sheet pans should be _______________________

40. Biscuit method
What is the best way to pour muffin batter into tins?
Overmixing muffin dough can result in
Which mixing method requires some kneading before ready for makeup?
Quick breads made using muffin method are not as ___________ and cakelike as muffins using the creaming method.

41. Cut STRAIGHT DOWN and Do Not DRAG KNIFE!
When cutting biscuits with a knife - you should cut _____________ down and ___________ drag knife.
Biscuit Method. What does overkneading do to biscuits?
Which mixing method is used for formulas high in fat?
How are popovers leavened?

42. 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)
Muffin Method. What happens if you do not bake immediately after mixing?
Should you mix batters a little or a lot?
What type of flour is used for making popovers? Why?

43. Popover (uses steam!)
Procedure - Creaming Method (Biscuits)
The quick bread that uses no chemical leaveners of yeast is called a...
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?
Should you mix batters a little or a lot?

44. 1. Soft doughs (biscuits - rolled out & cut into shapes) 2. Batters (pour batters & drop batters)
What happens if you overmix batter?
Do quick breads need fermentation time?
2 Types of Dough Mixtures for Quick Breads
Biscuit Method. What if you skip the kneading step?

45. Loss of volume will happen (Muffins won't rise as high)
What is the most important difference between the biscuit method and the muffin bethod?
3 mixing methods for most quick breads
Muffin Method. What happens if you do not bake immediately after mixing?
Which mixing method is used for formulas high in fat?

46. POPOVERS
This mixing method is best for quick bread formulas high in fat and sugar
What is the exception among quick breads?
Pour Batters
3 mixing methods for most quick breads

47. Gingerbread!
Popovers derive their structure from bread flour and
What happens if muffin batter is overmixed?
This type of bread is a wide variety of cakes - shortbreads or cookies. dates back to Middle Ages. Spices used.
Muffin Method

48. Muffins - loaf breads - pancakes
Biscuit Method. What does overkneading do to biscuits?
Do muffins rise better with paper liners or just a greased tin pan?
Examples of batters?
If a biscuit uses creaming method - What is the result?

49. DOWN. Cut straight down. Do Not TWIST CUTTER!
When cutting biscuits with round hand cutters - you should cut straight __________.
What is the best way to pour muffin batter into tins?
This mixing method results in a lumpy batter
Biscuit Method. What does overkneading do to biscuits?

50. Scoop batter from edge

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