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






2. French word for 'sherbet -'






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






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






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






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






7. A mixture of finely ground almonds and sugar






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






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






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






11. An elastic substance - formed from proteins present in wheat flours - that gives structure and strength to baked goods.






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






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






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






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






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






17. The production or incorporation of gases in a baked product to increase volume and to produce shape and texture.






18. A weak flour used for pastries and cookies.






19. A paste or confection made of almonds and sugar and often used for decorative work.






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






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






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






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






24. (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.






25. Italian word for 'sherbet.'






26. (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.






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






28. A dessert made of layers of puff pastry filled with pastry cream.






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






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






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






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






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






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

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






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






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






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






39. 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.






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






41. (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






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






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






44. A syrup consisting of sucrose and water in varying proportions.






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






46. A thick custard sauce containing eggs and starch.






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






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






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






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