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






2. The browning of sugars caused by heat.






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






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






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






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






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






8. Eclair paste.






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






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






11. The starchy inner portion of grain kernels.






12. (1) A baked dish containing whipped egg whites - which cause the dish to rise during baking. (2) A still-frozen dessert made in a souffle dish so that it resembles a baked souffle.






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






14. The process of whipping eggs - with or without sugar - to incorporate air.






15. A rich custard with a brittle top crust of caramelized sugar. French name means 'burnt cream.'






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






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






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






19. A condition of muffin products characterized by large - elongated holes; caused by over mixing.






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






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






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






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






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






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






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






27. (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.






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






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






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

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






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






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






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






35. French word for 'cake.'






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






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






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






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






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






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






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






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






44. Italian word for 'sherbet.'






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






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






47. (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.






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






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






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