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






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






3. A light confection - icing - or filling made of meringue and gelatin (or other stabilizers).






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






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

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






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






8. The browning of sugars caused by heat.






9. (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.






10. (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.






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






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






13. (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.






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






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






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






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






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






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






20. A light - cold dessert made of gelatin - whipped cream - and custard sauce or fruit.






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






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






23. The starchy inner portion of grain kernels.






24. (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.






25. (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.






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






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






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






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






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






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






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






33. A rich egg bread - often made as a braided loaf.






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






35. Eclair paste.






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






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






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






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






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






41. See Two-Stage Method.






42. French word for 'cake.'






43. 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.






44. (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.






45. The production or incorporation of gases in a baked product to increase volume and to produce shape and texture.






46. A light cake made by the chiffon method.






47. 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.






48. A type of biscuit or biscuitlike bread.






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






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