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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 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.






2. (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.






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

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






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






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






7. The basic unit of weight in the metric system; equal to about one-thirtieth of an ounce.






8. A mixture of finely ground almonds and sugar






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






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






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






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






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






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






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






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






17. To partly mix two colors of cake batter or icing so that the colors are in decorative swirls.






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






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






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






21. See Two-Stage Method.






22. (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.






23. The browning of sugars caused by heat.






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






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






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






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






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






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






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






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






32. (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.






33. Eclair paste.






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






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






36. A light - cold dessert made of gelatin - whipped cream - and custard sauce or fruit.






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






38. The starchy inner portion of grain kernels.






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






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






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






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






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






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






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






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






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






48. Italian word for 'sherbet.'






49. French word for 'sherbet -'






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