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






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






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






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






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






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






7. Italian ice cream






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






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

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






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






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






13. A light cake made by the chiffon method.






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






15. 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.






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






17. A cake mixing method involving folding a mixture of flour and sugar into a meringue.






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






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






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






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






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






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






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






25. A dessert consisting of ice cream on a sponge-cake base - covered with meringue and browned in the oven.






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






27. The browning of sugars caused by heat.






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






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






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






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






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






33. The metric system of temperature measurement - with 0






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






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






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






37. A dough high in fat - sugar - and/or eggs.






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






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






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






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






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






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






44. A uniform mixture of two or more unmixable substances.






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






46. (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.






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






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






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






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