Test your basic knowledge |

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 fruit or vegetable puree - used as a sauce.






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






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






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






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






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 chemical name for regular granulated sugar and confectioners' sugar.






8. See Two-Stage Method.






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






10. A weak flour used for pastries and cookies.






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






12. (1) A yeast-type dough made with a sponge or starter that has fermented so long that it has become very sour or acidic. (2) A bread made with such a dough.






13. (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.






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






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






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






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






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






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






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






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






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






23. The metric system of temperature measurement - with 0






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

Warning: Invalid argument supplied for foreach() in /var/www/html/basicversity.com/show_quiz.php on line 183


25. A light cake made by the chiffon method.






26. (1) A type of sundae served in a tall - thin glass. (2) A still-frozen dessert made of egg yolks - syrup - and heavy cream.






27. (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.






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






29. 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.






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






31. A thick custard sauce containing eggs and starch.






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






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






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






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






36. Italian ice cream






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






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






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






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






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






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






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






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






45. (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.






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






47. Fruit cooked in a sugar syrup.






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






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






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