Test your basic knowledge |

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






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






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






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

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






6. A pie with a light - fluffy filling containing egg whites and - usually - gelatin.






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






8. Eclair paste.






9. The browning of sugars caused by heat.






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






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






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






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






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






15. The metric system of temperature measurement - with 0






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






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






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






19. Italian word for 'sherbet.'






20. A light cake made by the chiffon method.






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






22. 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.






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






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






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






26. 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.






27. (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.






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






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






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






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






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






33. A coarse - crystalline frozen dessert made of water - sugar - and fruit juice or another flavoring.






34. Fruit cooked in a sugar syrup.






35. A type of cake made by whipping eggs and sugar to a foam - then folding in flour.






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






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






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






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






40. The starchy inner portion of grain kernels.






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






42. A weak flour used for pastries and cookies.






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






44. The weight of the total contents of a can or package.






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






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






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






48. A foamy dessert or sauce made of egg yolks whipped with wine or liqueur.






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






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