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






2. A type of sweet yeast bread with fruit.






3. French word for 'cake.'






4. 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.






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






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






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






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






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






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






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






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






13. 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.






14. The metric system of temperature measurement - with 0






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






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






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






18. Eclair paste.






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






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






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






22. The starchy inner portion of grain kernels.






23. A thick custard sauce containing eggs and starch.






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






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






26. A sugar paste used for decorative work - Which becomes very hard when dry.






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






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






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






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






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






32. (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






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






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






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






36. (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.






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






38. Sugar that is boiled to the hard-crack stage - allowed to harden slightly - then pulled or stretched until it develops a pearly sheen.






39. A pie with a light - fluffy filling containing egg whites and - usually - gelatin.






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

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41. A weak flour used for pastries and cookies.






42. A dessert consisting of ice cream on a sponge-cake base - covered with meringue and browned in the oven.






43. A mixture of finely ground almonds and sugar






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






45. A rich custard with a brittle top crust of caramelized sugar. French name means 'burnt cream.'






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






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






48. A light cake made by the chiffon method.






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






50. Boiled sugar made into long - thin threads by dipping wires into the sugar syrup and waving them so that the sugar falls off in fine streams.