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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. (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.






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






3. See Two-Stage Method.






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






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






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






7. (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






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






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

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






11. A type of biscuit or biscuitlike bread.






12. A mixture of finely ground almonds and sugar






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






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






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






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






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






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






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






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






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






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






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






25. French word for 'cake.'






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






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






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






29. Eclair paste.






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






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






32. A light cake made by the chiffon method.






33. The browning of sugars caused by heat.






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






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






36. A thick custard sauce containing eggs and starch.






37. The process of whipping eggs - with or without sugar - to incorporate air.






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






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






40. Italian word for 'sherbet.'






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






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






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






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






45. 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.






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






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






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






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