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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 cake mixing method based on whipped eggs and sugar.






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






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






4. Prefix in the metric system meaning 'one-tenth.'






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






6. (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.






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






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






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






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






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






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






14. A very thin French pancake - often served rolled around a filling.






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






16. A food made into a smooth pulp - usually by being ground or forced through a sieve.






17. A liquid that is thickened or set by the coagulation of egg protein.






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






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






20. A thick custard sauce containing eggs and starch.






21. A type of sweet yeast bread with fruit.






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






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






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






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






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






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






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

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29. (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.






30. A form of icing made of confectioners' sugar and egg whites; used for decorating.






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






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






33. (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.






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






35. 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.






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






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






38. French word for 'sherbet -'






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






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






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






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






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






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






45. See Two-Stage Method.






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






47. A plastic triangle with toothed or serrated edges; used for texturing icings.






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






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






50. (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.