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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. (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.






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






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






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






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






6. A coarse - crystalline frozen dessert made of water - sugar - and fruit juice or another flavoring.






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






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






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






10. (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






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






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






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






14. Italian ice cream






15. French word for 'sherbet -'






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






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






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






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






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






21. French word for 'cake.'






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






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






24. The metric system of temperature measurement - with 0






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






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






27. (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.






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






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






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






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

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






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






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






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






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






37. Heat-treated to kill bacteria that might cause disease or spoilage.






38. See Two-Stage Method.






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






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






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






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






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






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






45. A mixture of finely ground almonds and sugar






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






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






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






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






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