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






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






3. (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.






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






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






6. 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.






7. A crisp cookie made of butter - sugar - and flour.






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






9. (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.






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






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






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






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






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






15. See Two-Stage Method.






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






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






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






19. (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.






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






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






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






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






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






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






26. The colored outer portion of the peel of citrus fruits.






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






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

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






30. A paste or dough made of boiling water or milk - butter - flour - and eggs; used to make eclairs - cream puffs - and similar products.






31. The metric system of temperature measurement - with 0






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






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






34. (1) A shiny coating - such as a syrup - applied to a food. (2) To make a food shiny or glossy by coating it with a glaze or by browning it under a broiler or in a hot oven.






35. The weight of the total contents of a can or package.






36. A cookie made of eggs (usually whites) and almond paste or coconut






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






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






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






40. 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.






41. Italian word for 'sherbet.'






42. A uniform mixture of two or more unmixable substances.






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






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






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






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






47. The process of beating fat and sugar together to blend them uniformly and to incorporate air.






48. (1) Term referring to cakes and cake formulas mixed by a special method and containing more sugar than flour. (2) The mixing method used for these cakes. (3) Term referring to certain specially formulated ingredients used in these cakes - such as sho






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






50. The browning of sugars caused by heat.