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






2. A type of biscuit or biscuitlike bread.






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






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






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






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






7. French word for 'sherbet -'






8. (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.






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






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 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.






12. (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.






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






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






15. A type of icing made of boiled sugar syrup that is agitated so that it crystallizes into a mass of extremely small white crystals.






16. Fruit cooked in a sugar syrup.






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






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






19. See Two-Stage Method.






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






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






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






23. (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.






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






25. The starchy inner portion of grain kernels.






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






27. (1) Glazed; coated with icing. (2) Frozen.






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






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






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






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

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






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






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






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






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






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






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






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






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






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






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






43. A type of sweet yeast bread with fruit.






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






45. The production or incorporation of gases in a baked product to increase volume and to produce shape and texture.






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 weak flour used for pastries and cookies.






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






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






50. Eclair paste.