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






2. Fruit cooked in a sugar syrup.






3. A coarse - flaky meal made from whole rye grains.






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






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

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






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






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






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






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






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






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






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






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






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






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

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17. 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.






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






19. (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.






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






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






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






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






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






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. To sprinkle thoroughly with sugar or another dry powder.






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






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






29. 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.






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






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






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






33. A small puff made of ?clair paste. Often filled with ice cream and served with chocolate sauce.






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






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






36. Eclair paste.






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






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






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






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






41. A light cake made by the chiffon method.






42. 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.






43. French word for 'sherbet -'






44. (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.






45. A mixture of finely ground almonds and sugar






46. A type of sweet yeast bread with fruit.






47. 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.






48. The metric system of temperature measurement - with 0






49. (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.






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