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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 type of biscuit or biscuitlike bread.






2. A type of sweet yeast bread with fruit.






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






4. A light cake made by the chiffon method.






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






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






7. (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






8. French word for 'cake.'






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






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






11. The metric system of temperature measurement - with 0






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

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






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






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






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






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






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






19. (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.






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






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






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






23. (1) A liquid brushed onto the surface of a product - usually before baking. (2) To apply such a liquid.






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






25. (1) A shiny coating - such as a syrup - applied to a food. (2) To make a food shiny or glossy by coating it with a glaze or by browning it under a broiler or in a hot oven.






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






27. The colored outer portion of the peel of citrus fruits.






28. A type of cake made of meringue (egg whites and sugar) and flour.






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






30. (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.






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






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






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






34. A rich egg bread - often made as a braided loaf.






35. (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.






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






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






38. A mixture of finely ground almonds and sugar






39. 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.






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






41. (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.






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






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






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






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






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






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






48. Italian word for 'sherbet.'






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






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