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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 paper-thin dough or pastry used to make strudels and various Middle Eastern and Greek desserts.






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






3. A batter that is too thick to pour but will drop from a spoon in lumps






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






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






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






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






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






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






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






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






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






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






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






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






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

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






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






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






20. The metric system of temperature measurement - with 0






21. Prefix in the metric system meaning 'one thousand.'






22. French word for 'cake.'






23. A type of sweet yeast bread with fruit.






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

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






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






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






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






29. See Two-Stage Method.






30. A fruit or vegetable puree - used as a sauce.






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






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






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






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






35. (1) Glazed; coated with icing. (2) Frozen.






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






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






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






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






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






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






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






43. Eclair paste.






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






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






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






47. (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.






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






49. French word for 'sherbet -'






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