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






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






3. (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.






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






5. 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.






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






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






8. A cake mixing method involving folding a mixture of flour and sugar into a meringue.






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






10. (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.






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






12. A light vanilla-flavored custard sauce made of milk - sugar - and egg yolks.






13. A cookie mixing method in which all ingredients are added to the bowl at once.






14. A type of biscuit or biscuitlike bread.






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






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






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






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






19. French word for 'cake.'






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






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






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






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






24. The starchy inner portion of grain kernels.






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






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






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






28. French word for 'sherbet -'






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






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






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






32. A dough high in fat - sugar - and/or eggs.






33. 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.






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






35. Eclair paste.






36. Italian word for 'sherbet.'






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






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






39. (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.






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

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






42. The metric system of temperature measurement - with 0






43. A very thin French pancake - often served rolled around a filling.






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






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






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






47. (1) Glazed; coated with icing. (2) Frozen.






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






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






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