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. Toughens them.
What is the best way to pour muffin batter into tins?
What type of dough/batter are popovers made from?
Muffin Method
Biscuit Method. What does overkneading do to biscuits?

2. Cut STRAIGHT DOWN and Do Not DRAG KNIFE!
Example of soft dough?
Why must popover batter be mixed well?
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

3. Eggs
What is the exception among quick breads?
When cutting biscuits with a knife - you should cut _____________ down and ___________ drag knife.
Popovers derive their structure from bread flour and
Quick breads made using muffin method are not as ___________ and cakelike as muffins using the creaming method.

4. Do Not STIR OR MIX the batter. It will toughen it!
3 mixing methods for most quick breads
When cutting biscuits - why should you space the cuts as closely together as possible?
What type of flour is used for making popovers? Why?
When pouring muffin batter into tins - do not _____________.

5. So you don't waste dough. Minimize leftover scraps.
When cutting biscuits - why should you space the cuts as closely together as possible?
Explain how gingerbread came to sweetened.
Examples of batters?
How can you cut biscuits to eliminate scraps?

6. Tougher
Do quick breads need fermentation time?
If you use the leftover scraps after cutting out biscuits - how will the biscuits made from the scraps taste?
Is the creaming moeth more or less time consuming than the muffin method?
Makeup of Biscuits

7. Creaming method
Example of soft dough?
Muffin method is not suitable for formulas high in ___________.
How can you cut biscuits to eliminate scraps?
This mixing method is best for quick bread formulas high in fat and sugar

8. 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?
What is the exception among quick breads?
Muffin batters are easily used to make
Muffin method is not suitable for formulas high in ___________.

9. Gingerbread!
Should muffin batter be smooth?
This type of bread is a wide variety of cakes - shortbreads or cookies. dates back to Middle Ages. Spices used.
What develops inside popovers while baking?
Examples of batters?

10. A baked product made of thin batter - leavened only by steam & characterized by large holes/cavities on the inside
Quick breads made using muffin method are not as ___________ and cakelike as muffins using the creaming method.
When making up muffins you should make sure tins and loaf pans are _______________
Popovers
What keeps gluten development low in mixing batter for quick breads?

11. POPOVERS
Quick breads high in sugar ad fats are sometimes called
Do muffins rise better with paper liners or just a greased tin pan?
What develops inside popovers while baking?
What is the exception among quick breads?

12. Corn meal
2 Types of Dough Mixtures for Quick Breads
Why does the creaming method mix together the fat & sugar first?
When preparing biscuits - the fat should be cut into dry ingredients until mixture looks like ________________.
Procedure - Muffin Method

13. Very large holes
Creaming Method
What develops inside popovers while baking?
2 Types of Dough Mixtures for Quick Breads
Why does the creaming method mix together the fat & sugar first?

14. Greased or lined with silicone paper
The quick bread that uses no chemical leaveners of yeast is called a...
When making up corn bread - sheet pans should be _______________________
Biscuit Method
Explain how gingerbread came to sweetened.

15. 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
Muffin method is not suitable for formulas high in ___________.
Explain how gingerbread came to sweetened.
Popovers
Procedure - Biscuit Method

16. Greased & floured
This type of bread is a wide variety of cakes - shortbreads or cookies. dates back to Middle Ages. Spices used.
When making up muffins you should make sure tins and loaf pans are _______________
Creaming Method
The quick bread that uses no chemical leaveners of yeast is called a...

17. Toughness & tunnelling
Quick breads high in sugar ad fats are sometimes called
Which mixing method is used for formulas high in fat?
Overmixing muffin dough can result in
Should muffin batter be smooth?

18. Loaf breads
Why must popover batter be mixed well?
Should you mix batters a little or a lot?
Muffin batters are easily used to make
When cutting biscuits with round hand cutters - you should cut straight __________.

19. Cut into squares of triangles with pastry cutter knife or roller cutters.
Creaming Method
When cutting biscuits with a knife - you should cut _____________ down and ___________ drag knife.
How can you cut biscuits to eliminate scraps?
How long should you knead biscuit dough?

20. 1. Soft doughs (biscuits - rolled out & cut into shapes) 2. Batters (pour batters & drop batters)
Drop Batters
2 Types of Dough Mixtures for Quick Breads
What type of flour is used for making popovers? Why?
Pour Batters

21. Only slight - you don't want quick bread too chewy - you want TENDERNESS
When pouring muffin batter into tins - do not _____________.
How are popovers leavened?
What type of gluten development do you want in quick breads?
Overmixing muffin dough can result in

22. 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 keeps gluten development low in mixing batter for quick breads?
Popovers derive their structure from bread flour and

23. Scoop batter from OUTSIDE EDGE of bowl. Do not stir!
What is the best way to pour muffin batter into tins?
Procedure - Creaming Method (Muffins - Loaves - Coffee cakes)
Makeup of Biscuits
Muffin method is not suitable for formulas high in ___________.

24. Biscuit method
Formulas for muffins and quick loaf breads in this Chapter should be thought of breads and not tea cakes. Why?
Which mixing method requires some kneading before ready for makeup?
Biscuit Method
Procedure - Creaming Method (Muffins - Loaves - Coffee cakes)

25. The development of elongated holes inside muffin products
This mixing method results in a lumpy batter
The quick bread that uses no chemical leaveners of yeast is called a...
Tunneling
How long should you knead biscuit dough?

26. Tin pan
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.
When preparing biscuits - the fat should be cut into dry ingredients until mixture looks like ________________.
2 Types of Dough Mixtures for Quick Breads

27. Formulas use less fat & sugar than rich - oily muffins sold in stores today.
This mixing method results in a lumpy batter
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?
Biscuit Method. What does overkneading do to biscuits?

28. Muffins - loaf breads - pancakes
Examples of batters?
What is the benefit of using the creaming method?
Makeup of Biscuits
What is the exception among quick breads?

29. Tea cakes
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
Quick breads high in sugar ad fats are sometimes called
Muffin Method

30. 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 keeps gluten development low in mixing batter for quick breads?
What is the benefit of using the creaming method?
Makeup of Biscuits
How can you cut biscuits to eliminate scraps?

31. Use creaming method if formula is high in fat. Produces fine texture & has less danger of overmixing. Cakelike result.
Procedure - Creaming Method (Muffins - Loaves - Coffee cakes)
Popovers
Should you mix batters a little or a lot?
Why might a baker choose to prepare a quick bread using the creaming method rather than the biscuit or muffin method?

32. Toughness & Tunnelling
What happens if muffin batter is overmixed?
When cutting biscuits with a knife - you should cut _____________ down and ___________ drag knife.
What type of flour is used for making popovers? Why?
The quick bread that uses no chemical leaveners of yeast is called a...

33. Popovers are leavened with steam.
How are popovers leavened?
Quick breads made using muffin method are not as ___________ and cakelike as muffins using the creaming method.
Muffin method is not suitable for formulas high in ___________.
Why do popovers require more mixing than other quick breads?

34. DOWN. Cut straight down. Do Not TWIST CUTTER!
When cutting biscuits with round hand cutters - you should cut straight __________.
Quick breads high in sugar ad fats are sometimes called
Examples of batters?
Brushing the tops of biscuits with an egg wash before baking helps them

35. Overmixing caused irregular shapes - toughness & tunnelling
If loaf breads and coffee cakes have high fat & sugar - can they be mixed more or less?
This type of bread is a wide variety of cakes - shortbreads or cookies. dates back to Middle Ages. Spices used.
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 is used for formulas high in fat?

36. More cakelike & less flaky
Explain how gingerbread came to sweetened.
If a biscuit uses creaming method - What is the result?
Quick bread soft doughs are used to make
If you use the leftover scraps after cutting out biscuits - how will the biscuits made from the scraps taste?

37. 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?
Example of soft dough?
This mixing method results in a lumpy batter
How are popovers leavened?

38. 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.
When spooning muffin mix into tins - it's best to
Procedure - Creaming Method (Muffins - Loaves - Coffee cakes)
What happens if muffin batter is overmixed?

39. 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?
What is the most important difference between the biscuit method and the muffin bethod?
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?
Batters for muffins and quick loaf breads can be interchanged. What does this mean?

40. Loss of volume will happen (Muffins won't rise as high)
Overmixing muffin dough can result in
Do muffins rise better with paper liners or just a greased tin pan?
Muffin Method. What happens if you do not bake immediately after mixing?
Do quick breads need fermentation time?

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!
What is the benefit of using the creaming method?
The quick bread that uses no chemical leaveners of yeast is called a...
Procedure - Muffin Method
Is yeast used for quick breads?

42. You get very tender biscuits with less volume (not as high)
Biscuit Method. What if you skip the kneading step?
Popovers derive their structure from bread flour and
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?

43. Produces fine textured goods and less danger of overmixing
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?
What happens if you overmix batter?
What is danger of muffin batter?

44. Toughness & Tunnelling (the development of elongated holes inside muffin products)
Formulas for muffins and quick loaf breads in this Chapter should be thought of breads and not tea cakes. Why?
What happens if you overmix batter?
Is muffin method long & hard or fast & easy?
Biscuit Method. If you use slightly more shortening and cut it in less (pieces are size of peas) - what will it produce?

45. Biscuits & scones
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?
Quick bread soft doughs are used to make
Tunneling

46. To develop gluten so structure can hold up and make holes.
Why must popover batter be mixed well?
When cutting biscuits with a knife - you should cut _____________ down and ___________ drag knife.
How long should you knead biscuit dough?
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?

47. Popover (uses steam!)
What is the best way to pour muffin batter into tins?
What type of flour is used for making popovers? Why?
Creaming Method
The quick bread that uses no chemical leaveners of yeast is called a...

48. Muffin method
How can you cut biscuits to eliminate scraps?
What type of gluten development do you want in quick breads?
Muffin Method. What happens if you do not bake immediately after mixing?
This mixing method results in a lumpy batter

49. First with honey. Then with sugarcane. Last with molasses.
Why must popover batter be mixed well?
2 Types of Dough Mixtures for Quick Breads
Explain how gingerbread came to sweetened.
What keeps gluten development low in mixing batter for quick breads?

50. Fast & easy
Procedure - Creaming Method (Biscuits)
What is danger of muffin batter?
Is muffin method long & hard or fast & easy?
Formulas for muffins and quick loaf breads in this Chapter should be thought of breads and not tea cakes. Why?