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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. (1) A type of dough that is stretched until paper-thin. (2) A baked item consisting of a filling rolled up in a sheet of strudel dough or phyllo dough.






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






3. 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.






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






5. A type of sweet yeast bread with fruit.






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






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






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






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






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






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






12. A custard baked in a mold lined with caramelized sugar - then unmolded.






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






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






15. A thick custard sauce containing eggs and starch.






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






17. (1) A yeast-type dough made with a sponge or starter that has fermented so long that it has become very sour or acidic. (2) A bread made with such a dough.






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






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






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






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






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






23. Fruit cooked in a sugar syrup.






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






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

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






27. The colored outer portion of the peel of citrus fruits.






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






29. French word for 'sherbet -'






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






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






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






33. Cocoa that has been processed with an alkali to reduce its acidity.






34. (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.






35. French word for 'cake.'






36. (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.






37. A thick - white foam made of whipped egg whites and sugar.






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






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






40. A type of biscuit or biscuitlike bread.






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






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






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






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






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






46. A pie with a light - fluffy filling containing egg whites and - usually - gelatin.






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






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






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






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