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






2. A crumbly topping for baked goods - consisting of fat - sugar - and flour rubbed together.






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






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






5. (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.






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






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






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






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






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






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






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






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






14. 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.






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






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






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






18. (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.






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






20. (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.






21. (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.






22. The starchy inner portion of grain kernels.






23. A syrup consisting of sucrose and water in varying proportions.






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






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






26. A weak flour used for pastries and cookies.






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






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






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






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






31. See Two-Stage Method.






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






33. Eclair paste.






34. (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






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






36. A light cake made by the chiffon method.






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






38. Fruit cooked in a sugar syrup.






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






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






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






42. A custard baked in a mold lined with caramelized sugar - then unmolded.






43. The process by which starch granules absorb water and swell in size.






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






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

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






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






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






49. A type of biscuit or biscuitlike bread.






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