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






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






4. See Two-Stage Method.






5. (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.






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






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






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






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






10. Eclair paste.






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






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






13. The starchy inner portion of grain kernels.






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






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






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






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






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






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






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






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






22. (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






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






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






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






26. Italian ice cream






27. A type of biscuit or biscuitlike bread.






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






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

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






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






32. The process by which yeast changes carbohydrates into carbon dioxide gas and alcohol.






33. The basic unit of length in the metric system; slightly longer than one yard.






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






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






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






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






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






39. The portion of the grain kernel that is separated into a particular grade of flour. Usually expressed as a percentage.






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






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






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






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






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






45. A sponge cake or other yellow cake filled with pastry cream and topped with chocolate fondant or confectioners' sugar.






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






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






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






49. A weak flour used for pastries and cookies.






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