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






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






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






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






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






6. A type of sweet yeast bread with fruit.






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






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






9. (1) Term referring to cakes and cake formulas mixed by a special method and containing more sugar than flour. (2) The mixing method used for these cakes. (3) Term referring to certain specially formulated ingredients used in these cakes - such as sho






10. The starchy inner portion of grain kernels.






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






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






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






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






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






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






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






18. French word for 'sherbet -'






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






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






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






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






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






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






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






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






27. Italian word for 'sherbet.'






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






29. (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.






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






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






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

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






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






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






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






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






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






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






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






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






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






43. A weak flour used for pastries and cookies.






44. The metric system of temperature measurement - with 0






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

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






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






48. A cake mixing method based on whipped eggs and sugar.






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






50. Eclair paste.