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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 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.






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






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






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






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






6. A rich egg bread - often made as a braided loaf.






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






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






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






10. A flavored sugar syrup used to flavor and moisten cakes and other desserts.






11. A pie with a light - fluffy filling containing egg whites and - usually - gelatin.






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






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






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






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






16. A thick custard sauce containing eggs and starch.






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






18. A foamy dessert or sauce made of egg yolks whipped with wine or liqueur.






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






20. A type of biscuit or biscuitlike bread.






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. (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.






23. French word for 'sherbet -'






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






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






26. (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.






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






28. A mixture of finely ground almonds and sugar






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






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






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






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






33. The browning of sugars caused by heat.






34. (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.






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






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






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






38. 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.






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






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






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






42. (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.






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






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






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






46. French word for 'cake.'






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

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48. (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.






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






50. A weak flour used for pastries and cookies.