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






2. The weight of the total contents of a can or package.






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






4. The portion of the grain kernel that is separated into a particular grade of flour. Usually expressed as a percentage.






5. Italian word for 'sherbet.'






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






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






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






9. (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.






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






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






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






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






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






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






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






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






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






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






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






21. (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.






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






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






24. See Two-Stage Method.






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






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






27. 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.






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






29. A rich custard with a brittle top crust of caramelized sugar. French name means 'burnt cream.'






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






31. 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.






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






33. A type of biscuit or biscuitlike bread.






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

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35. Pulled sugar that is made into thin-walled - hollow shapes by being blown up like a balloon.






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






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






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






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






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






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






42. Eclair paste.






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






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






45. (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.






46. The starchy inner portion of grain kernels.






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






48. (1) An English pudding made of milk - sugar - and cornstarch. (2) A French dessert made of milk - cream - almonds - and gelatin.






49. A weak flour used for pastries and cookies.






50. (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.