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






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






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






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






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






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






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






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






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






10. See Two-Stage Method.






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






12. (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.






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






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






15. A delicate cake or pastry small enough to be eaten in one or two bites.






16. (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.






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






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






19. (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.






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






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






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






23. A thick custard sauce containing eggs and starch.






24. The browning of sugars caused by heat.






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






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






27. The process by which yeast changes carbohydrates into carbon dioxide gas and alcohol.






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






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






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






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

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






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






34. A coarse - flaky meal made from whole rye grains.






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






36. A soft or creamy dessert that is made light by the addition of whipped cream - egg whites - or both.






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






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

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






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






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






42. Eclair paste.






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






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






45. Italian word for 'sherbet.'






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






47. A mixture of finely ground almonds and sugar






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






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






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