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






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






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






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






5. 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.






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






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






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






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






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






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

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






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






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






15. (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.






16. The basic unit of volume in the metric system; equal to slightly more than a quart.






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






18. Weighing - usually of ingredients or of dough's or batters.






19. A thick custard sauce containing eggs and starch.






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






21. Eclair paste.






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






23. A cake mixing method - beginning with the blending of flour and high-ratio shortening - followed by the addition of liquids. Also called the high-ratio method.






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






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






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






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






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






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

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30. French word for 'cake.'






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






32. A dessert consisting of a ring of baked eclair paste filled with cream.






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






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






35. (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.






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






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






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






39. A type of sweet yeast bread with fruit.






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






41. Fruit cooked in a sugar syrup.






42. Italian word for 'sherbet.'






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






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






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






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






47. A type of biscuit or biscuitlike bread.






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






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






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