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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 coarse - flaky meal made from whole rye grains.






2. The process by which starch granules absorb water and swell in size.






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






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






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






6. See Two-Stage Method.






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






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






9. The basic unit of length in the metric system; slightly longer than one yard.






10. The browning of sugars caused by heat.






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






12. A weak flour used for pastries and cookies.






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






14. (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






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






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






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






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






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






20. (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.






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






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






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






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






25. French word for 'cake.'






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






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






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






29. Italian ice cream






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






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






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






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






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






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






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






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






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

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






40. A paste or confection made of almonds and sugar and often used for decorative work.






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






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






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






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






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






46. The starchy inner portion of grain kernels.






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






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






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






50. Italian word for 'sherbet.'