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. Scoop batter from edge

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2. They can be mixed more without becoming tough.
Do quick breads need fermentation time?
If loaf breads and coffee cakes have high fat & sugar - can they be mixed more or less?
Why must popover batter be mixed well?
Formulas for muffins and quick loaf breads in this Chapter should be thought of breads and not tea cakes. Why?

3. Creaming method
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?
Which mixing method is used for formulas high in fat?
Do quick breads need fermentation time?

4. Popovers are leavened with steam.
This mixing method is best for quick bread formulas high in fat and sugar
How are popovers leavened?
What happens if you overmix batter?
When making up muffins you should make sure tins and loaf pans are _______________

5. 1. biscuit method 2. muffin method 3. creaming method
Is yeast used 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?
3 mixing methods for most quick breads
Why might a baker choose to prepare a quick bread using the creaming method rather than the biscuit or muffin method?

6. No. Only mix until ingredients are moistened. Batter may be lumpy.
Should muffin batter be smooth?
When preparing biscuits - the fat should be cut into dry ingredients until mixture looks like ________________.
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?
If loaf breads and coffee cakes have high fat & sugar - can they be mixed more or less?

7. Lightly. Just enough to develop flakiness but not toughen product.
Makeup of Biscuits
2 Types of Dough Mixtures for Quick Breads
What type of flour is used for making popovers? Why?
How long should you knead biscuit dough?

8. Toughness & tunnelling
Explain how gingerbread came to sweetened.
The quick bread that uses no chemical leaveners of yeast is called a...
Overmixing muffin dough can result in
When spooning muffin mix into tins - it's best to

9. Overmixing can cause toughness. Mix only until dry ingredients become moist!
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
What is danger of muffin batter?
Batters for muffins and quick loaf breads can be interchanged. What does this mean?

10. Cut into squares of triangles with pastry cutter knife or roller cutters.
How can you cut biscuits to eliminate scraps?
What develops inside popovers while baking?
What happens if you overmix batter?
What type of flour is used for making popovers? Why?

11. More time consuming
Makeup of Biscuits
Biscuit Method. What if you skip the kneading step?
Is the creaming moeth more or less time consuming than the muffin method?
Why do popovers require more mixing than other quick breads?

12. First with honey. Then with sugarcane. Last with molasses.
How are popovers leavened?
What keeps gluten development low in mixing batter for quick breads?
Which mixing method is used for formulas high in fat?
Explain how gingerbread came to sweetened.

13. 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?
What happens if you overmix batter?
Why does the creaming method mix together the fat & sugar first?
Examples of batters?

14. Popover (uses steam!)
What is the best way to pour muffin batter into tins?
The quick bread that uses no chemical leaveners of yeast is called a...
Do muffins rise better with paper liners or just a greased tin pan?
Biscuit Method

15. Produces fine textured goods and less danger of overmixing
If you use the leftover scraps after cutting out biscuits - how will the biscuits made from the scraps taste?
Procedure - Muffin Method
What is the benefit of using the creaming method?
Which mixing method requires some kneading before ready for makeup?

16. Tin pan
This mixing method results in a lumpy batter
Do muffins rise better with paper liners or just a greased tin pan?
2 Types of Dough Mixtures for Quick Breads
What type of flour is used for making popovers? Why?

17. Tea cakes
Procedure - Creaming Method (Biscuits)
What is the best way to pour muffin batter into tins?
Quick breads high in sugar ad fats are sometimes called
Is yeast used for quick breads?

18. Toughens them.
Biscuit Method. What does overkneading do to biscuits?
Is the creaming moeth more or less time consuming than the muffin method?
3 mixing methods for most quick breads
Is muffin method long & hard or fast & easy?

19. A LITTLE! Keep gluten development low. Mix only until the dry ingredients are moist.
This mixing method results in a lumpy batter
This mixing method is best for quick bread formulas high in fat and sugar
Should you mix batters a little or a lot?
Brushing the tops of biscuits with an egg wash before baking helps them

20. 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.
What type of flour is used for making popovers? Why?
Procedure - Creaming Method (Biscuits)
Should muffin batter be smooth?
Why do popovers require more mixing than other quick breads?

21. Tougher
If you use the leftover scraps after cutting out biscuits - how will the biscuits made from the scraps taste?
How are popovers leavened?
Biscuit Method. If you use slightly more shortening and cut it in less (pieces are size of peas) - what will it produce?
What happens if you overmix batter?

22. More cakelike & less flaky
Which mixing method is used for formulas high in fat?
Muffin batters are easily used to make
2 Types of Dough Mixtures for Quick Breads
If a biscuit uses creaming method - What is the result?

23. DOWN. Cut straight down. Do Not TWIST CUTTER!
Muffin batters are easily used to make
What is the benefit of using the creaming method?
What develops inside popovers while baking?
When cutting biscuits with round hand cutters - you should cut straight __________.

24. Knead the biscuit method. Muffin method only mix until batter is just moist (it will be lumpy)
What happens if you overmix batter?
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 __________.
Which mixing method requires some kneading before ready for makeup?

25. Muffins - pancakes - waffles - loaf-type or sheet-type quick breads.
Makeup of Biscuits
When pouring muffin batter into tins - do not _____________.
When preparing biscuits - the fat should be cut into dry ingredients until mixture looks like ________________.
Muffin Method

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?
Why do popovers require more mixing than other quick breads?
What is danger of muffin batter?
Makeup of Biscuits

27. Greased or lined with silicone paper
What develops inside popovers while baking?
When making up corn bread - sheet pans should be _______________________
Muffin method is not suitable for formulas high in ___________.
When spooning muffin mix into tins - it's best to

28. Scoop batter from OUTSIDE EDGE of bowl. Do not stir!
Procedure - Biscuit Method
Popovers derive their structure from bread flour and
How long should you knead biscuit dough?
What is the best way to pour muffin batter into tins?

29. Brown evenly
What type of gluten development do you want in quick breads?
Brushing the tops of biscuits with an egg wash before baking helps them
When pouring muffin batter into tins - do not _____________.
If a biscuit uses creaming method - What is the result?

30. So you don't waste dough. Minimize leftover scraps.
When cutting biscuits - why should you space the cuts as closely together as possible?
This mixing method results in a lumpy batter
Procedure - Creaming Method (Biscuits)
Should you mix batters a little or a lot?

31. Method that begins with the blending of fat & sugar (cakes - cookies - etc.)
Creaming Method
Brushing the tops of biscuits with an egg wash before baking helps them
What happens if you overmix batter?
When making up muffins you should make sure tins and loaf pans are _______________

32. Toughness & Tunnelling
Tunneling
Pour Batters
What happens if muffin batter is overmixed?
Should muffin batter be smooth?

33. A batter too thick to be poured but will drop in lumps from spoon
Why do popovers require more mixing than other quick breads?
Biscuit Method. What does overkneading do to biscuits?
What is the most important difference between the biscuit method and the muffin bethod?
Drop Batters

34. You get very tender biscuits with less volume (not as high)
Biscuit Method. What if you skip the kneading step?
Biscuit Method
When cutting biscuits - why should you space the cuts as closely together as possible?
Formulas for muffins and quick loaf breads in this Chapter should be thought of breads and not tea cakes. Why?

35. Corn meal
This mixing method results in a lumpy batter
Procedure - Biscuit Method
Biscuit Method. What if you skip the kneading step?
When preparing biscuits - the fat should be cut into dry ingredients until mixture looks like ________________.

36. Eggs
Popovers derive their structure from bread flour and
Procedure - Creaming Method (Muffins - Loaves - Coffee cakes)
What type of dough/batter are popovers made from?
Explain how gingerbread came to sweetened.

37. A baked product made of thin batter - leavened only by steam & characterized by large holes/cavities on the inside
What type of flour is used for making popovers? Why?
Popovers
Procedure - Creaming Method (Muffins - Loaves - Coffee cakes)
Batters for muffins and quick loaf breads can be interchanged. What does this mean?

38. 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.
What is the most important difference between the biscuit method and the muffin bethod?
What type of dough/batter are popovers made from?
Tunneling
Procedure - Creaming Method (Biscuits)

39. No. Yeast is not used
Why might a baker choose to prepare a quick bread using the creaming method rather than the biscuit or muffin method?
When spooning muffin mix into tins - it's best to
Muffin Method. What happens if you do not bake immediately after mixing?
Do quick breads need fermentation time?

40. Mixes ingredients together more evenly/uniformly
Why does the creaming method mix together the fat & sugar first?
Quick bread soft doughs are used to make
How long should you knead biscuit dough?
Biscuit Method. What if you skip the kneading step?

41. Rich
Quick breads made using muffin method are not as ___________ and cakelike as muffins using the creaming method.
Creaming Method
When cutting biscuits with round hand cutters - you should cut straight __________.
Procedure - Biscuit Method

42. A batter that is liquid enough to be poured
Brushing the tops of biscuits with an egg wash before baking helps them
What is the most important difference between the biscuit method and the muffin bethod?
What happens if muffin batter is overmixed?
Pour Batters

43. POPOVERS
Why does the creaming method mix together the fat & sugar first?
Is muffin method long & hard or fast & easy?
What type of dough/batter are popovers made from?
What is the exception among quick breads?

44. Biscuits
How are popovers leavened?
Example of soft dough?
Drop Batters
Batters for muffins and quick loaf breads can be interchanged. What does this mean?

45. Cut STRAIGHT DOWN and Do Not DRAG KNIFE!
When cutting biscuits with a knife - you should cut _____________ down and ___________ drag knife.
Examples of batters?
Quick bread soft doughs are used to make
How long should you knead biscuit dough?

46. Use creaming method if formula is high in fat. Produces fine texture & has less danger of overmixing. Cakelike result.
Why might a baker choose to prepare a quick bread using the creaming method rather than the biscuit or muffin method?
Popovers derive their structure from bread flour and
How are popovers leavened?
What type of flour is used for making popovers? Why?

47. Toughness & Tunnelling (the development of elongated holes inside muffin products)
What is the benefit of using the creaming method?
Why does the creaming method mix together the fat & sugar first?
Why do popovers require more mixing than other quick breads?
What happens if you overmix batter?

48. 1. Soft doughs (biscuits - rolled out & cut into shapes) 2. Batters (pour batters & drop batters)
Why must popover batter be mixed well?
The quick bread that uses no chemical leaveners of yeast is called a...
How can you cut biscuits to eliminate scraps?
2 Types of Dough Mixtures for Quick Breads

49. Creaming method
This mixing method is best for quick bread formulas high in fat and sugar
Tunneling
How are popovers leavened?
Quick breads high in sugar ad fats are sometimes called

50. 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 batters are easily used to make
Procedure - Biscuit Method
Batters for muffins and quick loaf breads can be interchanged. What does this mean?
What is the exception among quick breads?