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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.
  • 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 paste or dough made of boiling water or milk - butter - flour - and eggs; used to make eclairs - cream puffs - and similar products.






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






3. A crisp cookie made of butter - sugar - and flour.






4. The starchy inner portion of grain kernels.






5. A weak flour used for pastries and cookies.






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






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






8. The process of melting and cooling chocolate to specific temperatures in order to prepare it for dipping - coating - or molding.






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






10. (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.






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






12. An elastic substance - formed from proteins present in wheat flours - that gives structure and strength to baked goods.






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






14. (1) Term referring to cakes and cake formulas mixed by a special method and containing more sugar than flour. (2) The mixing method used for these cakes. (3) Term referring to certain specially formulated ingredients used in these cakes - such as sho






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






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






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






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






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






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






21. See Two-Stage Method.






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






23. Fruit cooked in a sugar syrup.






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






25. 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.






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






27. A type of sweet yeast bread with fruit.






28. (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.






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

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30. A type of biscuit or biscuitlike bread.






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






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






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






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






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






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






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






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






39. A cake mixing method involving folding a mixture of flour and sugar into a meringue.






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






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






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






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






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






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






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






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






48. 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.






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






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