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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. POPOVERS

2. Mixes ingredients together more evenly/uniformly

3. A LITTLE! Keep gluten development low. Mix only until the dry ingredients are moist.

4. Lightly. Just enough to develop flakiness but not toughen product.

5. Gingerbread!

6. Muffins - loaf breads - pancakes

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

8. Creaming method

9. Muffin method

10. Mix very little - plus fat & sugar

11. First with honey. Then with sugarcane. Last with molasses.

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

13. Overmixing caused irregular shapes - toughness & tunnelling

14. Toughens them.

15. Fat

16. Flakier biscuit

17. Very large holes

18. Greased & floured

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

20. Popover (uses steam!)

21. 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.

22. Rich

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

24. Fast & easy

25. Biscuit method

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