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






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






3. A type of sweet yeast bread with fruit.






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






5. 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.






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






7. Italian word for 'sherbet.'






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






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






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






11. A type of icing made of boiled sugar syrup that is agitated so that it crystallizes into a mass of extremely small white crystals.






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






13. (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.






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






15. Eclair paste.






16. Cocoa that has been processed with an alkali to reduce its acidity.






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






18. A paper-thin dough or pastry used to make strudels and various Middle Eastern and Greek desserts.






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






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






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






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






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






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






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






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






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






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






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






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






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

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






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






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






35. A process that converts liquid oils to solid fats (shortenings) by chemically bonding hydrogen to the fat molecules.






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






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






38. Piercing or perforating pastry dough before baking in order to allow steam to escape and to avoid blistering.






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






40. French word for 'sherbet -'






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






42. The metric system of temperature measurement - with 0






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






44. 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.






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






46. (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.






47. A thick custard sauce containing eggs and starch.






48. (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.






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






50. French word for 'cake.'