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Advanced Baking Terms

Subject : cooking
Instructions:
  • Answer 50 questions in 15 minutes.
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  • Match each statement with the correct term.
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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 paste or dough made of boiling water or milk - butter - flour - and eggs; used to make eclairs - cream puffs - and similar products.






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






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






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






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






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






7. A type of sweet yeast bread with fruit.






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






9. The browning of sugars caused by heat.






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






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






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






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






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






15. (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.






16. (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.






17. (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






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






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






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






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






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






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






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






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






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






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






28. A cookie mixing method in which all ingredients are added to the bowl at once.






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






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






31. (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.






32. 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.






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






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






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






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






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






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






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






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






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






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






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






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






45. A Greek or Middle Eastern dessert made of nuts and phyllo dough and soaked with syrup.






46. (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.






47. French word for 'sherbet -'






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

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






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