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

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2. Strong flour - such as patent flour - used for breads.






3. A type of biscuit or biscuitlike bread.






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






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






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






7. (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.






8. (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.






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






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






11. A light cake made by the chiffon method.






12. A mixture of finely ground almonds and sugar






13. (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






14. (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.






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






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






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






18. Eclair paste.






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






20. German word for various types of cakes - usually layer cakes.






21. A cake mixing method based on whipped eggs and sugar.






22. A type of cake made of meringue (egg whites and sugar) and flour.






23. Italian ice cream






24. A thick custard sauce containing eggs and starch.






25. Italian word for 'sherbet.'






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






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






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






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






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






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






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






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






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






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






36. The metric system of temperature measurement - with 0






37. See Two-Stage Method.






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






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






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






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






42. (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.






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






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






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






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






47. (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.






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






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






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