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

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






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






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






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






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






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






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






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






10. A type of biscuit or biscuitlike bread.






11. French word for 'cake.'






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






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






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






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






16. See Two-Stage Method.






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






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






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






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






21. A type of sweet yeast bread with fruit.






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






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






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






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






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






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






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






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






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






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






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






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






34. A fruit dessert similar to a pie but without a bottom crust.






35. A thick custard sauce containing eggs and starch.






36. A process that converts liquid oils to solid fats (shortenings) by chemically bonding hydrogen to the fat molecules.






37. 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.






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






39. A weak flour used for pastries and cookies.






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






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

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42. The weight of the total contents of a can or package.






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






44. A batter or dough of yeast - flour - and water that is allowed to ferment and is then mixed with more flour and other ingredients to make a bread dough.






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






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






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






48. A light cake made by the chiffon method.






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






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