Test your basic knowledge |

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






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






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






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






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






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






7. (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.






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






9. A type of sweet yeast bread with fruit.






10. The starchy inner portion of grain kernels.






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






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






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






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






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






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






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






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






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






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

Warning: Invalid argument supplied for foreach() in /var/www/html/basicversity.com/show_quiz.php on line 183


21. See Two-Stage Method.






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






23. French word for 'sherbet -'






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






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






26. Italian ice cream






27. A variety of small fancy cakes and other pastries - usually in single-portion sizes.






28. A fruit dessert similar to a pie but without a bottom crust.






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






30. French word for 'cake.'






31. (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.






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






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






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






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






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






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






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






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






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






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






42. (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.






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






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






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






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






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






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






49. 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.






50. A type of biscuit or biscuitlike bread.