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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. Fruit cooked in a sugar syrup.






2. A type of biscuit or biscuitlike bread.






3. The metric system of temperature measurement - with 0






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






5. 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.






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






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






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






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






10. Italian word for 'sherbet.'






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






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






13. A mixture of finely ground almonds and sugar






14. (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.






15. (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.






16. The browning of sugars caused by heat.






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






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






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






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






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






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






23. (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.






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






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






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






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






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






29. French word for 'cake.'






30. The dry powder that remains after cocoa butter is pressed out of chocolate liquor.






31. (1) An English pudding made of milk - sugar - and cornstarch. (2) A French dessert made of milk - cream - almonds - and gelatin.






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






33. Eclair paste.






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






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






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






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






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






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






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






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






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

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






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






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






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






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. The starchy inner portion of grain kernels.






49. French word for 'sherbet -'






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