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Advanced Baking Terms

Subject : cooking
Instructions:
  • Answer 50 questions in 15 minutes.
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  • 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 liquid that is thickened or set by the coagulation of egg protein.






2. (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.






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






4. (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.






5. A type of biscuit or biscuitlike bread.






6. Eclair paste.






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






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






9. (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.






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






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






12. German word for various types of cakes - usually layer cakes.






13. 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.






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






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






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






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






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






19. French word for 'sherbet -'






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






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






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






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






24. The process of beating fat and sugar together to blend them uniformly and to incorporate air.






25. French word for 'cake.'






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






27. (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.






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






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






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






31. A weak flour used for pastries and cookies.






32. The starchy inner portion of grain kernels.






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






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






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






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






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






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






39. See Two-Stage Method.






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

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






42. The browning of sugars caused by heat.






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






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






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






46. 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.






47. Italian word for 'sherbet.'






48. Rich yeast dough containing large amounts of eggs and butter; or a product made from this dough.






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






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