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






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






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






4. 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.






5. A batter or dough of yeast - flour - and water that is allowed to ferment and is then mixed with more flour and other ingredients to make a bread dough.






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






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






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






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






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






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






12. French word for 'sherbet -'






13. A fruit dessert similar to a pie but without a bottom crust.






14. (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.






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






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

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






18. French word for 'cake.'






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






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






21. 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.






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






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






24. A type of sweet yeast bread with fruit.






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






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






27. (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






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






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






30. See Two-Stage Method.






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






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






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






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






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






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






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






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






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






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






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






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






43. A light cake made by the chiffon method.






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






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






46. (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.






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






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






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






50. Prefix in the metric system meaning 'one-thousandth.'