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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 type of icing made of boiled sugar syrup that is agitated so that it crystallizes into a mass of extremely small white crystals.






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






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






4. 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.






5. (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.






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






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






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






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






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






11. Rich yeast dough containing large amounts of eggs and butter; or a product made from this dough.






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

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13. French word for 'cake.'






14. Fruit cooked in a sugar syrup.






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






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






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






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






19. A mixture of finely ground almonds and sugar






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






21. 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.






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






23. The process by which starch granules absorb water and swell in size.






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






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






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






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






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






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






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






31. A weak flour used for pastries and cookies.






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






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






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






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






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






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






38. (1) Glazed; coated with icing. (2) Frozen.






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






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






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






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






43. 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.






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






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

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






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






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






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






50. A soft or creamy dessert that is made light by the addition of whipped cream - egg whites - or both.