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






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






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






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






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






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

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






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






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






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






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






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






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






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






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






16. A type of biscuit or biscuitlike bread.






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






18. To partly mix two colors of cake batter or icing so that the colors are in decorative swirls.






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






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






21. (1) Term referring to cakes and cake formulas mixed by a special method and containing more sugar than flour. (2) The mixing method used for these cakes. (3) Term referring to certain specially formulated ingredients used in these cakes - such as sho






22. French word for 'cake.'






23. Fruit cooked in a sugar syrup.






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






25. A weak flour used for pastries and cookies.






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






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






28. A paper-thin dough or pastry used to make strudels and various Middle Eastern and Greek desserts.






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






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






31. The portion of the grain kernel that is separated into a particular grade of flour. Usually expressed as a percentage.






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






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






34. The metric system of temperature measurement - with 0






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






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






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






38. Eclair paste.






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






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






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






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






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






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






45. A dessert consisting of ice cream on a sponge-cake base - covered with meringue and browned in the oven.






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






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






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






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






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