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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 syrup consisting of sucrose and water in varying proportions.






2. (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.






3. A type of cake made by whipping eggs and sugar to a foam - then folding in flour.






4. A crumbly topping for baked goods - consisting of fat - sugar - and flour rubbed together.






5. A type of cake made of meringue (egg whites and sugar) and flour.






6. Italian word for 'sherbet.'






7. To partly mix two colors of cake batter or icing so that the colors are in decorative swirls.






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






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






10. (1) A cold dessert made of Bavarian cream or other cream in a special mold - usually lined with ladyfingers or other sponge products. (2) A hot dessert made of cooked fruit and baked in a special mold lined with strips of bread.






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






12. A type of biscuit or biscuitlike bread.






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






14. A light cake made by the chiffon method.






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






16. Strong flour - such as patent flour - used for breads.






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






18. A cake mixing method involving folding a mixture of flour and sugar into a meringue.






19. Fruit cooked in a sugar syrup.






20. A thin sponge cake layer spread with a filling and rolled up.






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






22. (1) A shiny coating - such as a syrup - applied to a food. (2) To make a food shiny or glossy by coating it with a glaze or by browning it under a broiler or in a hot oven.






23. An elastic substance - formed from proteins present in wheat flours - that gives structure and strength to baked goods.






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






25. A dessert consisting of ice cream on a sponge-cake base - covered with meringue and browned in the oven.






26. A Greek or Middle Eastern dessert made of nuts and phyllo dough and soaked with syrup.






27. (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.






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

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






30. A flavored sugar syrup used to flavor and moisten cakes and other desserts.






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






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






33. 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.






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






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






36. The basic unit of volume in the metric system; equal to slightly more than a quart.






37. The starchy inner portion of grain kernels.






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






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






40. A food made into a smooth pulp - usually by being ground or forced through a sieve.






41. Weighing - usually of ingredients or of dough's or batters.






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






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






44. Prefix in the metric system meaning 'one-hundredth.'






45. A custard baked in a mold lined with caramelized sugar - then unmolded.






46. The process by which starch granules absorb water and swell in size.






47. Prefix in the metric system meaning 'one thousand.'






48. A sponge cake made with a batter containing melted butter.






49. French word for 'cake.'






50. 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.