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






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






4. (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.






5. A method of molding a piece of dough into a round ball with a smooth surface or skin.






6. French word for 'cake.'






7. French word for 'sherbet -'






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






9. Italian word for 'sherbet.'






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 confection or flavoring made of nuts and caramelized sugar.






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






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






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






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






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






17. A thin sponge cake layer spread with a filling and rolled up.






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






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






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






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






22. A weak flour used for pastries and cookies.






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






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






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






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






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






28. Eclair paste.






29. A dessert consisting of a ring of baked eclair paste filled with cream.






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






31. A type of biscuit or biscuitlike bread.






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

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33. (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.






34. The metric system of temperature measurement - with 0






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 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.






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






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






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






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






41. (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.






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






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

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






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






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






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






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






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






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