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






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






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






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






5. A weak flour used for pastries and cookies.






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






7. A mixture of finely ground almonds and sugar






8. A food made into a smooth pulp - usually by being ground or forced through a sieve.






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






10. (1) A type of sundae served in a tall - thin glass. (2) A still-frozen dessert made of egg yolks - syrup - and heavy cream.






11. (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.






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






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






14. The process by which starch granules absorb water and swell in size.






15. (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.






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






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






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






19. 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.






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






21. A type of sweet yeast bread with fruit.






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






23. The browning of sugars caused by heat.






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






25. (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.






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






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






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






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






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






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






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

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






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






35. Fruit cooked in a sugar syrup.






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






37. A light - cold dessert made of gelatin - whipped cream - and custard sauce or fruit.






38. See Two-Stage Method.






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






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






41. A light confection - icing - or filling made of meringue and gelatin (or other stabilizers).






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






43. French word for 'sherbet -'






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






45. A type of biscuit or biscuitlike bread.






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






47. Boiled sugar made into long - thin threads by dipping wires into the sugar syrup and waving them so that the sugar falls off in fine streams.






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






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






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