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






2. A soft or creamy dessert that is made light by the addition of whipped cream - egg whites - or both.






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






4. A weak flour used for pastries and cookies.






5. (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.






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






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






8. A mixing method that begins with the blending of fat and sugar; used for cakes - cookies - and similar items.






9. The browning of sugars caused by heat.






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






11. 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.






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






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






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






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

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






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






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






19. (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






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






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

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






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






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






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






26. A mixture of finely ground almonds and sugar






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






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






29. 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.






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






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






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






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






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






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






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






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






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






39. Rich yeast dough containing large amounts of eggs and butter; or a product made from this dough.






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






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






42. A foamy dessert or sauce made of egg yolks whipped with wine or liqueur.






43. A type of sweet yeast bread with fruit.






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






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






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






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






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






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






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