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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 batter or dough of yeast - flour - and water that is allowed to ferment and is then mixed with more flour and other ingredients to make a bread dough.






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






3. (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.






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






5. A type of icing made of boiled sugar syrup that is agitated so that it crystallizes into a mass of extremely small white crystals.






6. A process that converts liquid oils to solid fats (shortenings) by chemically bonding hydrogen to the fat molecules.






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






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






9. Eclair paste.






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






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






12. A weak flour used for pastries and cookies.






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






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






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






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






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






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






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






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






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






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






23. French word for 'sherbet -'






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






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






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






27. A mixture of finely ground almonds and sugar






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






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






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






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






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

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






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






35. A type of cake made by whipping eggs and sugar to a foam - then folding in flour.






36. 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.






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






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






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






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






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






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

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43. A light cake made by the chiffon method.






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






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






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






47. French word for 'cake.'






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






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






50. Italian ice cream