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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 syrup consisting of sucrose and water in varying proportions.






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






3. Having a high fat content - which makes the product (such as a cookie or pastry) very crumbly and tender.






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






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

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6. (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






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






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






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






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






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






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






13. (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.






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






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






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






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






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






19. (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.






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






21. A type of sweet yeast bread with fruit.






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






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






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






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






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






27. (1) A baked dish containing whipped egg whites - which cause the dish to rise during baking. (2) A still-frozen dessert made in a souffle dish so that it resembles a baked souffle.






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






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






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






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






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






33. (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.






34. (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.






35. A thick custard sauce containing eggs and starch.






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






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






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






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






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






41. An elastic substance - formed from proteins present in wheat flours - that gives structure and strength to baked goods.






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






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






44. A weak flour used for pastries and cookies.






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






46. French word for 'sherbet -'






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






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






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






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