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






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






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






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






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






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






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






8. 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.






9. A small pastry or petit four sec made of rolled - sugared puff pastry cut into slices and baked.






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






11. (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.






12. Italian word for 'sherbet.'






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






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

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






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






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






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






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






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






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






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






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






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






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






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






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






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






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






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






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






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






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






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






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






36. Fruit cooked in a sugar syrup.






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






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






39. A dessert made of layers of puff pastry filled with pastry cream.






40. A mixture of finely ground almonds and sugar






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






42. The process of whipping eggs - with or without sugar - to incorporate air.






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






44. French word for 'cake.'






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






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






47. 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.






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






49. A type of sweet yeast bread or coffee cake.






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