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






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






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






4. French word for 'sherbet -'






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






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






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






8. A confection or flavoring made of nuts and caramelized sugar.






9. An icing made of butter and/or shortening blended with confectioners' sugar or sugar syrup and sometimes other ingredients.






10. The metric system of temperature measurement - with 0






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






12. A weak flour used for pastries and cookies.






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






14. The starchy inner portion of grain kernels.






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






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






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






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






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






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






21. (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.






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






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






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






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






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






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






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






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






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






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






32. (1) An English pudding made of milk - sugar - and cornstarch. (2) A French dessert made of milk - cream - almonds - and gelatin.






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






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






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






36. A type of sweet yeast bread with fruit.






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






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






39. Pulled sugar that is made into thin-walled - hollow shapes by being blown up like a balloon.






40. 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.






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






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






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






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






45. The colored outer portion of the peel of citrus fruits.






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






47. See Two-Stage Method.






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

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49. A type of biscuit or biscuitlike bread.






50. 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.