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






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






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






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






5. The metric system of temperature measurement - with 0






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






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






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






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






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






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






12. (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.






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

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






15. See Two-Stage Method.






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






17. A sponge cake made with a batter containing melted butter.






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






19. (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.






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






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






22. French word for 'cake.'






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






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






25. (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.






26. A mixture of finely ground almonds and sugar






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






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






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






30. 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.






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






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






33. A cake mixing method - beginning with the blending of flour and high-ratio shortening - followed by the addition of liquids. Also called the high-ratio method.






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






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






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






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






38. French word for 'sherbet -'






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






40. Fruit cooked in a sugar syrup.






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






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






43. A type of biscuit or biscuitlike bread.






44. (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.






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






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






47. A semi liquid mixture containing flour or other starch - used for the production of such products as cakes and breads and for coating products to be deep-fried.






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






49. An elastic substance - formed from proteins present in wheat flours - that gives structure and strength to baked goods.






50. A thick - white foam made of whipped egg whites and sugar.