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






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






3. A custard baked in a mold lined with caramelized sugar - then unmolded.






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






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






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

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






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






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






10. A plastic triangle with toothed or serrated edges; used for texturing icings.






11. French word for 'cake.'






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






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






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






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






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






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






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






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






20. 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.






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






22. A mixture of finely ground almonds and sugar






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






24. A type of sweet yeast bread with fruit.






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






26. Eclair paste.






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






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






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






30. 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.






31. (1) Any fat used in baking to tenderize the product by shortening gluten strands. (2) A white - tasteless - solid fat that has been formulated for baking or deep-frying.






32. The process by which yeast changes carbohydrates into carbon dioxide gas and alcohol.






33. Piercing or perforating pastry dough before baking in order to allow steam to escape and to avoid blistering.






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






35. The basic unit of weight in the metric system; equal to about one-thirtieth of an ounce.






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






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






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






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






40. A weak flour used for pastries and cookies.






41. The browning of sugars caused by heat.






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






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






44. 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.






45. Italian word for 'sherbet.'






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






47. (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.






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






49. A thick - white foam made of whipped egg whites and sugar.






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