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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 confection or flavoring made of nuts and caramelized sugar.






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






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






4. A cookie mixing method in which all ingredients are added to the bowl at once.






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






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






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






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






10. (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.






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






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






13. A paper-thin dough or pastry used to make strudels and various Middle Eastern and Greek desserts.






14. A small - dry - finger-shaped sponge cake or cookie.






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






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






17. The starchy inner portion of grain kernels.






18. A paste or dough made of boiling water or milk - butter - flour - and eggs; used to make eclairs - cream puffs - and similar products.






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






20. (1) An English pudding made of milk - sugar - and cornstarch. (2) A French dessert made of milk - cream - almonds - and gelatin.






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






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






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






24. (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






25. A weak flour used for pastries and cookies.






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






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






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






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






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






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






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






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






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






35. Fruit cooked in a sugar syrup.






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






37. A light cake made by the chiffon method.






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






39. (1) Any fat used in baking to tenderize the product by shortening gluten strands. (2) A white - tasteless - solid fat that has been formulated for baking or deep-frying.






40. A method of molding a piece of dough into a round ball with a smooth surface or skin.






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






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






43. The browning of sugars caused by heat.






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






45. See Two-Stage Method.






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






47. French word for 'sherbet -'






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






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






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