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






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






3. (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.






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






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






6. A batter that is too thick to pour but will drop from a spoon in lumps






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






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






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






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






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






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






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






14. Italian word for 'sherbet.'






15. A light confection - icing - or filling made of meringue and gelatin (or other stabilizers).






16. Unsweetened chocolate - consisting of cocoa solids and cocoa butter.






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






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






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






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






21. A paper-thin dough or pastry used to make strudels and various Middle Eastern and Greek desserts.






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






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

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






25. (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.






26. The metric system of temperature measurement - with 0






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






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






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






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






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






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






33. A light cake made by the chiffon method.






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






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






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






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






38. 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.






39. Fruit cooked in a sugar syrup.






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






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






42. French word for 'cake.'






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

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






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






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






47. The starchy inner portion of grain kernels.






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






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






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