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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. Eclair paste.






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






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






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






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






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






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






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






9. A cake mixing method involving folding a mixture of flour and sugar into a meringue.






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






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






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






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






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






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






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






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






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






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






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






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






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






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






24. A dessert consisting of ice cream on a sponge-cake base - covered with meringue and browned in the oven.






25. A mixture of finely ground almonds and sugar






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

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






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






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






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






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






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






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






34. (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.






35. 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.






36. A delicate cake or pastry small enough to be eaten in one or two bites.






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






38. 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.






39. 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.






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






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






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






43. (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.






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






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






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






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






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






49. (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






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