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Advanced Baking Terms

Subject : cooking
Instructions:
  • Answer 50 questions in 15 minutes.
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  • 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 type of icing made of boiled sugar syrup that is agitated so that it crystallizes into a mass of extremely small white crystals.






2. The browning of sugars caused by heat.






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






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






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






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






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






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






9. French word for 'cake.'






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






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






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






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






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






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






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






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






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






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






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






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






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






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






24. A weak flour used for pastries and cookies.






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






26. The basic unit of volume in the metric system; equal to slightly more than a quart.






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






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






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






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






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

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






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






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






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






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






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






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






39. Eclair paste.






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






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






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






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






44. (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.






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






46. (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.






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






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






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






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