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






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






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






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






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






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






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






8. See Two-Stage Method.






9. Eclair paste.






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






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






12. A batter that is too thick to pour but will drop from a spoon in lumps






13. A small pastry or petit four sec made of rolled - sugared puff pastry cut into slices and baked.






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






15. (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.






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






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






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






19. (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.






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






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






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






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






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






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






26. (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.






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






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






29. (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






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






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






32. Weighing - usually of ingredients or of dough's or batters.






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






34. French word for 'cake.'






35. (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.






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






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






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






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






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






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






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

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






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






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






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






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






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






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






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