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






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






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






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






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






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






7. The browning of sugars caused by heat.






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






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

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






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






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






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






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






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






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






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






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

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






20. The starchy inner portion of grain kernels.






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






22. (1) A liquid brushed onto the surface of a product - usually before baking. (2) To apply such a liquid.






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






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






25. (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.






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






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






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






29. 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.






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






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






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






33. (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.






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






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






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






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






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






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






40. The basic unit of weight in the metric system; equal to about one-thirtieth of an ounce.






41. Fruit cooked in a sugar syrup.






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






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






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






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






46. 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.






47. A type of cake made of meringue (egg whites and sugar) and flour.






48. Italian ice cream






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






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