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Advanced Baking Terms

Subject : cooking
Instructions:
  • Answer 50 questions in 15 minutes.
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  • Match each statement with the correct term.
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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. Prefix in the metric system meaning 'one-tenth.'






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






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






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






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






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






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






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






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






10. The metric system of temperature measurement - with 0






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






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






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






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






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






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






17. A thick custard sauce containing eggs and starch.






18. A cookie mixing method in which all ingredients are added to the bowl at once.






19. 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.






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






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






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

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






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






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






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






27. A type of biscuit or biscuitlike bread.






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






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






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






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






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






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






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






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






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






37. A type of sweet yeast bread with fruit.






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






39. 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.






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






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






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






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






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






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






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






47. (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.






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






49. A mixture of finely ground almonds and sugar






50. Italian ice cream