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






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






3. A light cake made by the chiffon method.






4. Italian word for 'sherbet.'






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






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






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






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






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






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






11. Italian ice cream






12. (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.






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






14. See Two-Stage Method.






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






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






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






18. To partly mix two colors of cake batter or icing so that the colors are in decorative swirls.






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






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






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






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






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






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






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






26. French word for 'cake.'






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






28. 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.






29. Eclair paste.






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






31. A cake mixing method involving folding a mixture of flour and sugar into a meringue.






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






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






34. A type of biscuit or biscuitlike bread.






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






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






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

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






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






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






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






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






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






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






45. (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.






46. A type of sweet yeast bread with fruit.






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






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






49. Fruit cooked in a sugar syrup.






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