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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. A very light - flaky pastry made from a rolled-in dough and leavened by steam.






2. Italian ice cream






3. A mixture of finely ground almonds and sugar






4. A cake mixing method - beginning with the blending of flour and high-ratio shortening - followed by the addition of liquids. Also called the high-ratio method.






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






6. A type of sweet yeast bread with fruit.






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






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






9. A crisp cookie made of butter - sugar - and flour.






10. A small puff made of ?clair paste. Often filled with ice cream and served with chocolate sauce.






11. A rich cream made of sweet chocolate and heavy cream.






12. (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.






13. Italian word for 'sherbet.'






14. An icing made of butter and/or shortening blended with confectioners' sugar or sugar syrup and sometimes other ingredients.






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






16. A paste or confection made of almonds and sugar and often used for decorative work.






17. A dessert made of layers of puff pastry filled with pastry cream.






18. The browning of sugars caused by heat.






19. A fruit or vegetable puree - used as a sauce.






20. A variety of small fancy cakes and other pastries - usually in single-portion sizes.






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






22. A mixing method that begins with the blending of fat and sugar; used for cakes - cookies - and similar items.






23. A small - dry - finger-shaped sponge cake or cookie.






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






25. (1) Term referring to cakes and cake formulas mixed by a special method and containing more sugar than flour. (2) The mixing method used for these cakes. (3) Term referring to certain specially formulated ingredients used in these cakes - such as sho






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






27. Heat-treated to kill bacteria that might cause disease or spoilage.






28. 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.






29. Unsweetened chocolate - consisting of cocoa solids and cocoa butter.






30. The basic unit of length in the metric system; slightly longer than one yard.






31. Prefix in the metric system meaning 'one-thousandth.'






32. A very thin French pancake - often served rolled around a filling.






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

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34. The dry powder that remains after cocoa butter is pressed out of chocolate liquor.






35. A semi liquid mixture containing flour or other starch - used for the production of such products as cakes and breads and for coating products to be deep-fried.






36. A batter or dough of yeast - flour - and water that is allowed to ferment and is then mixed with more flour and other ingredients to make a bread dough.






37. A weak flour used for pastries and cookies.






38. A form of icing made of confectioners' sugar and egg whites; used for decorating.






39. The process by which yeast changes carbohydrates into carbon dioxide gas and alcohol.






40. Having a high fat content - which makes the product (such as a cookie or pastry) very crumbly and tender.






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






42. A cookie made of eggs (usually whites) and almond paste or coconut






43. The starchy inner portion of grain kernels.






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

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45. A uniform mixture of two or more unmixable substances.






46. A type of sweet yeast bread or coffee cake.






47. An Italian dessert or sauce made of whipped eggs yolks and Marsala wine.






48. (1) Any fat used in baking to tenderize the product by shortening gluten strands. (2) A white - tasteless - solid fat that has been formulated for baking or deep-frying.






49. (1) An English pudding made of milk - sugar - and cornstarch. (2) A French dessert made of milk - cream - almonds - and gelatin.






50. The metric system of temperature measurement - with 0