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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. See Two-Stage Method.






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






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






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






5. Strong flour - such as patent flour - used for breads.






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






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






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






9. 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.






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






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






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

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






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






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






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






17. Eclair paste.






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






19. A weak flour used for pastries and cookies.






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






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






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






23. The browning of sugars caused by heat.






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






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






26. A thick custard sauce containing eggs and starch.






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






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






29. 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.






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






31. Italian ice cream






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






33. (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.






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






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






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-tenth.'






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






39. (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.






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






41. (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.






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






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






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






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






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






47. French word for 'cake.'






48. An icing made of butter and/or shortening blended with confectioners' sugar or sugar syrup and sometimes other ingredients.






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






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