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






2. The browning of sugars caused by heat.






3. The process by which yeast changes carbohydrates into carbon dioxide gas and alcohol.






4. French word for 'sherbet -'






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






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






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






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






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






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






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

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






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






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






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






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






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






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






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






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






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






22. Weighing - usually of ingredients or of dough's or batters.






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






24. (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.






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






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






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






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






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






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






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






32. Sugar that is boiled to the hard-crack stage - allowed to harden slightly - then pulled or stretched until it develops a pearly sheen.






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






34. (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.






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






36. A batter or dough of yeast - flour - and water that is allowed to ferment and is then mixed with more flour and other ingredients to make a bread dough.






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






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






39. (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






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






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






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






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






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






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






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






47. Italian word for 'sherbet.'






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






49. Fruit cooked in a sugar syrup.






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