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Advanced Baking Terms

Subject : cooking
Instructions:
  • Answer 50 questions in 15 minutes.
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  • 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. The process by which starch granules absorb water and swell in size.






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






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






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






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






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






7. A weak flour used for pastries and cookies.






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






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






10. French word for 'cake.'






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






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






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






14. French word for 'sherbet -'






15. A flavored sugar syrup used to flavor and moisten cakes and other desserts.






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






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






18. Italian word for 'sherbet.'






19. 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.






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






21. (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.






22. The process by which yeast changes carbohydrates into carbon dioxide gas and alcohol.






23. A light cake made by the chiffon method.






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






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






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






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






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






29. The browning of sugars caused by heat.






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






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






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






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






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






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






36. The metric system of temperature measurement - with 0






37. (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.






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

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






40. Fruit cooked in a sugar syrup.






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






42. (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.






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






44. Unsweetened chocolate - consisting of cocoa solids and cocoa butter.






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






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






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






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






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






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