Test your basic knowledge |

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 baked dish containing whipped egg whites - which cause the dish to rise during baking. (2) A still-frozen dessert made in a souffle dish so that it resembles a baked souffle.






2. The metric system of temperature measurement - with 0






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






4. A coarse - crystalline frozen dessert made of water - sugar - and fruit juice or another flavoring.






5. A light cake made by the chiffon method.






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






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






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






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






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






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






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






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






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






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






16. A condition of muffin products characterized by large - elongated holes; caused by over mixing.






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

Warning: Invalid argument supplied for foreach() in /var/www/html/basicversity.com/show_quiz.php on line 183


18. The process of melting and cooling chocolate to specific temperatures in order to prepare it for dipping - coating - or molding.






19. A type of sweet yeast bread with fruit.






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






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






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






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






24. (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.






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






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






27. A type of biscuit or biscuitlike bread.






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






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






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






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






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






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






34. (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.






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






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






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






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






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






40. (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






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






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






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






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






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






46. French word for 'sherbet -'






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






48. Fruit cooked in a sugar syrup.






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






50. (1) A type of sundae served in a tall - thin glass. (2) A still-frozen dessert made of egg yolks - syrup - and heavy cream.