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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. Italian ice cream






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






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






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






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






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






7. The starchy inner portion of grain kernels.






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






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






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






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






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






13. (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.






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






15. 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.






16. The metric system of temperature measurement - with 0






17. Fruit cooked in a sugar syrup.






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






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






20. A type of sweet yeast bread or coffee cake.






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






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






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






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






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






26. Having a high fat content - which makes the product (such as a cookie or pastry) very crumbly and tender.






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






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






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






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






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






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






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






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






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






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






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






38. (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.






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






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






41. A type of biscuit or biscuitlike bread.






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

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






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






45. (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.






46. (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.






47. A thick custard sauce containing eggs and starch.






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






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

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50. 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.