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Professional Baking
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Avg score: 18% • Most missed: “Scoop batter from OUTSIDE EDGE of bowl. Do not stir!”
Professional Baking
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25 Questions

1. Fat

2. Method that begins with the blending of fat & sugar (cakes - cookies - etc.)

3. You get very tender biscuits with less volume (not as high)

4. More time consuming

5. Biscuits

6. A batter that is liquid enough to be poured

7. 1. biscuit method 2. muffin method 3. creaming method

8. Tougher

9. Tin pan

10. Use creaming method if formula is high in fat. Produces fine texture & has less danger of overmixing. Cakelike result.

11. Thin batter

12. Eggs

13. Biscuits & scones

14. Muffins - pancakes - waffles - loaf-type or sheet-type quick breads.

15. Greased & floured

16. Creaming method

17. Popover (uses steam!)

18. DOWN. Cut straight down. Do Not TWIST CUTTER!

19. POPOVERS

20. Scoop batter from OUTSIDE EDGE of bowl. Do not stir!

21. Rich

22. More cakelike & less flaky

23. No. Yeast is not used

24. Knead the biscuit method. Muffin method only mix until batter is just moist (it will be lumpy)

25. Fast & easy

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