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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 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.






2. (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.






3. The metric system of temperature measurement - with 0






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






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






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






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






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






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






10. 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.






11. French word for 'sherbet -'






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






13. A process that converts liquid oils to solid fats (shortenings) by chemically bonding hydrogen to the fat molecules.






14. A liquid that is thickened or set by the coagulation of egg protein.






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






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






17. A thick custard sauce containing eggs and starch.






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






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






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






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






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






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






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






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






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

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






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






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






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






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






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






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






34. (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.






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






36. Italian ice cream






37. A mixture of finely ground almonds and sugar






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






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






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






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






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






43. The starchy inner portion of grain kernels.






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






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






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






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






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






49. 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.






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