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






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






3. A fruit or vegetable puree - used as a sauce.






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






5. Having a high fat content - which makes the product (such as a cookie or pastry) very crumbly and tender.






6. A coarse - crystalline frozen dessert made of water - sugar - and fruit juice or another flavoring.






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






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






9. A type of sweet yeast bread with fruit.






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






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






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

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






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






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






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






18. A delicate cake or pastry small enough to be eaten in one or two bites.






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






20. Eclair paste.






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






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






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






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






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






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






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






28. 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.






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






30. A thick custard sauce containing eggs and starch.






31. 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.






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






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






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






35. Fruit cooked in a sugar syrup.






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






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






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






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






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






41. (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.






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






43. The metric system of temperature measurement - with 0






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






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






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






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






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






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

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