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






2. (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.






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






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






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






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






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






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






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






10. 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.






11. (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.






12. 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.






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






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






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






16. (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.






17. A mixture of finely ground almonds and sugar






18. A thick - white foam made of whipped egg whites and sugar.






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






20. An Italian dessert or sauce made of whipped eggs yolks and Marsala wine.






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






22. The process by which yeast changes carbohydrates into carbon dioxide gas and alcohol.






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






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






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






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






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






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

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






30. A method of molding a piece of dough into a round ball with a smooth surface or skin.






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






32. A fruit or vegetable puree - used as a sauce.






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






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






35. A weak flour used for pastries and cookies.






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






37. A type of biscuit or biscuitlike bread.






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






39. A thick custard sauce containing eggs and starch.






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






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






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






43. (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.






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






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






46. Fruit cooked in a sugar syrup.






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






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






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






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