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






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






3. The portion of the grain kernel that is separated into a particular grade of flour. Usually expressed as a percentage.






4. A weak flour used for pastries and cookies.






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






6. 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.






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






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






9. The starchy inner portion of grain kernels.






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






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






12. A condition of muffin products characterized by large - elongated holes; caused by over mixing.






13. (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.






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






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






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






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






18. A light cake made by the chiffon method.






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






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






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






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






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






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






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






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






27. 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.






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






29. A type of biscuit or biscuitlike bread.






30. (1) A dessert made of a ring of cream puffs set on a short dough base and filled with a type of pastry cream. (2) The cream used to fill this dessert - made of pastry cream and whipped egg whites.






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






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






33. (1) A yeast-type dough made with a sponge or starter that has fermented so long that it has become very sour or acidic. (2) A bread made with such a dough.






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






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






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

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






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






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






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






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






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






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






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






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






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






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






48. To sprinkle thoroughly with sugar or another dry powder.






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






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