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






2. A sponge cake or other yellow cake filled with pastry cream and topped with chocolate fondant or confectioners' sugar.






3. (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.






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






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






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






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






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






9. A small pastry or petit four sec made of rolled - sugared puff pastry cut into slices and baked.






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






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






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






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






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






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






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






17. (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.






18. A thick custard sauce containing eggs and starch.






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






20. The metric system of temperature measurement - with 0






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






22. Eclair paste.






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






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






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






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






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






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






29. A rich custard with a brittle top crust of caramelized sugar. French name means 'burnt cream.'






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






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






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






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






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






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

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36. A batter that is too thick to pour but will drop from a spoon in lumps






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






38. 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.






39. French word for 'sherbet -'






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






41. (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.






42. 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.






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






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






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






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






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






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






49. Sugar that is boiled to the hard-crack stage - allowed to harden slightly - then pulled or stretched until it develops a pearly sheen.






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