Test your basic knowledge |

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. The browning of sugars caused by heat.






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






3. A light cake made by the chiffon method.






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






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






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






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






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






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






10. (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.






11. A uniform mixture of two or more unmixable substances.






12. Italian word for 'sherbet.'






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






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






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






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






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






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






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






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






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






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






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






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






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






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






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






28. A rich cream made of sweet chocolate and heavy cream.






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






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






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






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






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






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






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






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






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






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

Warning: Invalid argument supplied for foreach() in /var/www/html/basicversity.com/show_quiz.php on line 183


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






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






41. Eclair paste.






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






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






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






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






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






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






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






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






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