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Advanced Baking Terms

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. (1) A liquid brushed onto the surface of a product - usually before baking. (2) To apply such a liquid.






2. To sprinkle thoroughly with sugar or another dry powder.






3. (1) Glazed; coated with icing. (2) Frozen.






4. A small pastry or petit four sec made of rolled - sugared puff pastry cut into slices and baked.






5. A light - cold dessert made of gelatin - whipped cream - and custard sauce or fruit.






6. A flaky - buttery yeast roll shaped like a crescent and made from a rolled-in dough.






7. Boiled sugar made into long - thin threads by dipping wires into the sugar syrup and waving them so that the sugar falls off in fine streams.






8. (1) A dessert made of a ring of cream puffs set on a short dough base and filled with a type of pastry cream. (2) The cream used to fill this dessert - made of pastry cream and whipped egg whites.






9. A chocolate cake made with a high percentage of baking soda - which gives the cake a reddish color.

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10. The colored outer portion of the peel of citrus fruits.






11. A light cake made by the chiffon method.






12. A deep-fried item made of or coated with a batter or dough.






13. A batter that is too thick to pour but will drop from a spoon in lumps






14. A light confection - icing - or filling made of meringue and gelatin (or other stabilizers).






15. A syrup consisting of sucrose and water in varying proportions.






16. A dessert consisting of a ring of baked eclair paste filled with cream.






17. Sugar that is boiled to the hard-crack stage - allowed to harden slightly - then pulled or stretched until it develops a pearly sheen.






18. A cookie mixing method in which all ingredients are added to the bowl at once.






19. Pulled sugar that is made into thin-walled - hollow shapes by being blown up like a balloon.






20. A dough high in fat - sugar - and/or eggs.






21. A soft or creamy dessert that is made light by the addition of whipped cream - egg whites - or both.






22. A coarse - flaky meal made from whole rye grains.






23. A confection or flavoring made of nuts and caramelized sugar.






24. A mixture of finely ground almonds and sugar






25. A light vanilla-flavored custard sauce made of milk - sugar - and egg yolks.






26. (1) A type of dough that is stretched until paper-thin. (2) A baked item consisting of a filling rolled up in a sheet of strudel dough or phyllo dough.






27. French word for 'cake.'






28. A thick - white foam made of whipped egg whites and sugar.






29. The starchy inner portion of grain kernels.






30. A pie with a light - fluffy filling containing egg whites and - usually - gelatin.






31. A paste or dough made of boiling water or milk - butter - flour - and eggs; used to make eclairs - cream puffs - and similar products.






32. A type of yeast bread or cake that is soaked in syrup.






33. A method of molding a piece of dough into a round ball with a smooth surface or skin.






34. A plastic triangle with toothed or serrated edges; used for texturing icings.






35. A liquid that is thickened or set by the coagulation of egg protein.






36. Prefix in the metric system meaning 'one-tenth.'






37. The chemical name for regular granulated sugar and confectioners' sugar.






38. A rich egg bread - often made as a braided loaf.






39. A delicate cake or pastry small enough to be eaten in one or two bites.






40. A sponge cake or other yellow cake filled with pastry cream and topped with chocolate fondant or confectioners' sugar.






41. The basic unit of weight in the metric system; equal to about one-thirtieth of an ounce.






42. The process of whipping eggs - with or without sugar - to incorporate air.






43. A foamy dessert or sauce made of egg yolks whipped with wine or liqueur.






44. A cake mixing method involving the folding of whipped egg whites into a batter made of flour - egg yolks - and oil.






45. The production or incorporation of gases in a baked product to increase volume and to produce shape and texture.






46. (1) A yeast-type dough made with a sponge or starter that has fermented so long that it has become very sour or acidic. (2) A bread made with such a dough.






47. A fruit dessert similar to a pie but without a bottom crust.






48. Sucrose that is ground to a fine powder and mixed with a little cornstarch to prevent caking.

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49. Eclair paste.






50. The metric system of temperature measurement - with 0