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






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






3. (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.






4. See Two-Stage Method.






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






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






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






8. (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.






9. A mixture of finely ground almonds and sugar






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






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






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






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






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






16. An Italian dessert or sauce made of whipped eggs yolks and Marsala wine.






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






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






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






20. A type of biscuit or biscuitlike bread.






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






22. (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.






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






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






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






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






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






28. French word for 'sherbet -'






29. The browning of sugars caused by heat.






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






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






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






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






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






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






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






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






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






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






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






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






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






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






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






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






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






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






48. A weak flour used for pastries and cookies.






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






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