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






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






3. (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.






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






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






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






7. A syrup consisting of sucrose and water in varying proportions.






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

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9. A type of biscuit or biscuitlike bread.






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

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11. (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.






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






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






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






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






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






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






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






19. A thick custard sauce containing eggs and starch.






20. A type of sweet yeast bread with fruit.






21. Italian ice cream






22. A light cake made by the chiffon method.






23. French word for 'cake.'






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






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






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






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






28. (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






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






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






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






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






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






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






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






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






37. 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.






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






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






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






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






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






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






44. The basic unit of length in the metric system; slightly longer than one yard.






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






46. French word for 'sherbet -'






47. An icing made of butter and/or shortening blended with confectioners' sugar or sugar syrup and sometimes other ingredients.






48. The browning of sugars caused by heat.






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






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