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






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






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






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

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

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






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






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






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






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






11. A weak flour used for pastries and cookies.






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






13. (1) A shiny coating - such as a syrup - applied to a food. (2) To make a food shiny or glossy by coating it with a glaze or by browning it under a broiler or in a hot oven.






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






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






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






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






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






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






20. The portion of the grain kernel that is separated into a particular grade of flour. Usually expressed as a percentage.






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






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






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






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






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






26. See Two-Stage Method.






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






28. A mixture of finely ground almonds and sugar






29. (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.






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






31. (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.






32. The metric system of temperature measurement - with 0






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






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






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






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






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






38. Strong flour - such as patent flour - used for breads.






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






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






41. Fruit cooked in a sugar syrup.






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






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






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






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






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






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






50. A flaky - buttery yeast roll shaped like a crescent and made from a rolled-in dough.