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

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






3. 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.






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






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






6. (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.






7. The starchy inner portion of grain kernels.






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

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9. A custard baked in a mold lined with caramelized sugar - then unmolded.






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






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






12. French word for 'sherbet -'






13. See Two-Stage Method.






14. A paste or dough made of boiling water or milk - butter - flour - and eggs; used to make eclairs - cream puffs - and similar products.






15. A thick custard sauce containing eggs and starch.






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






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






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






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






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






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






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






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






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






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






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






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






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






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






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






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






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






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






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






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






36. Prefix in the metric system meaning 'one-tenth.'






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






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






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






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






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






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






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






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






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






46. 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.






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






48. Fruit cooked in a sugar syrup.






49. (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.






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