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






2. (1) A dessert made of a ring of cream puffs set on a short dough base and filled with a type of pastry cream. (2) The cream used to fill this dessert - made of pastry cream and whipped egg whites.






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






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






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






6. 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.






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






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






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






10. (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.






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






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






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






14. (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.






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






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






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






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






19. Cocoa that has been processed with an alkali to reduce its acidity.






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






21. A semi liquid mixture containing flour or other starch - used for the production of such products as cakes and breads and for coating products to be deep-fried.






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






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






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






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

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






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






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 fruit or vegetable puree - used as a sauce.






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






31. (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.






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






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






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






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






36. A delicate cake or pastry small enough to be eaten in one or two bites.






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






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






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






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






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






42. A weak flour used for pastries and cookies.






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






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






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






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






47. A thick custard sauce containing eggs and starch.






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






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






50. French word for 'sherbet -'