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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 type of sweet yeast bread with fruit.






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






3. The colored outer portion of the peel of citrus fruits.






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






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






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






7. See Two-Stage Method.






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






9. French word for 'cake.'






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

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11. A thick custard sauce containing eggs and starch.






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






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






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






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






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






17. The starchy inner portion of grain kernels.






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






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






20. (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.






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






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






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






24. A confection or flavoring made of nuts and caramelized sugar.






25. A sugar paste used for decorative work - Which becomes very hard when dry.






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






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






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






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






30. A light cake made by the chiffon method.






31. Italian word for 'sherbet.'






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






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






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






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






36. (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.






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






38. (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.






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

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






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






42. (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.






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






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






45. 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.






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






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






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






49. (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.






50. (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