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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. (1) A liquid brushed onto the surface of a product - usually before baking. (2) To apply such a liquid.






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






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






4. A variety of small fancy cakes and other pastries - usually in single-portion sizes.






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






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






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






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

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






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






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






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






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






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






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






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






17. French word for 'sherbet -'






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






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






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






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






22. The starchy inner portion of grain kernels.






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






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






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






26. (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.






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






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






29. A syrup consisting of sucrose and water in varying proportions.






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






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






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






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






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






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






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






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






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






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






40. (1) A type of dough that is stretched until paper-thin. (2) A baked item consisting of a filling rolled up in a sheet of strudel dough or phyllo dough.






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






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






43. A type of sweet yeast bread with fruit.






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






45. The metric system of temperature measurement - with 0






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






47. Fruit cooked in a sugar syrup.






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






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






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