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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.
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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 semi liquid mixture containing flour or other starch - used for the production of such products as cakes and breads and for coating products to be deep-fried.






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






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






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






5. 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.






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






7. A type of sweet yeast bread with fruit.






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






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






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






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






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






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






14. A cake mixing method involving the folding of whipped egg whites into a batter made of flour - egg yolks - and oil.






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






16. A food made into a smooth pulp - usually by being ground or forced through a sieve.






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






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






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






20. Italian word for 'sherbet.'






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






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






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






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






25. (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.






26. (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






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






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






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






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

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






32. A light confection - icing - or filling made of meringue and gelatin (or other stabilizers).






33. Eclair paste.






34. The metric system of temperature measurement - with 0






35. A crisp cookie made of butter - sugar - and flour.






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






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






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






39. A thick custard sauce containing eggs and starch.






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






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






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






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






44. 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.






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






46. A type of biscuit or biscuitlike bread.






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






48. A deep-fried item made of or coated with a batter or dough.






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






50. The browning of sugars caused by heat.