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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 cake mixing method based on whipped eggs and sugar.






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






3. A type of biscuit or biscuitlike bread.






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






5. A food made into a smooth pulp - usually by being ground or forced through a sieve.






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






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






8. (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.






9. (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.






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






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






12. A condition of muffin products characterized by large - elongated holes; caused by over mixing.






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






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






15. French word for 'cake.'






16. See Two-Stage Method.






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






18. Italian ice cream






19. Fruit cooked in a sugar syrup.






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






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






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






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






24. A light cake made by the chiffon method.






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






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






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






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






29. A type of icing made of boiled sugar syrup that is agitated so that it crystallizes into a mass of extremely small white crystals.






30. (1) A baked dish containing whipped egg whites - which cause the dish to rise during baking. (2) A still-frozen dessert made in a souffle dish so that it resembles a baked souffle.






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

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






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






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






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






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






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






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






39. 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.






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






41. 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.






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






43. The browning of sugars caused by heat.






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






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






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






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






48. The starchy inner portion of grain kernels.






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






50. A weak flour used for pastries and cookies.