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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 crisp cookie made of butter - sugar - and flour.






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






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






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






5. Eclair paste.






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






7. Italian ice cream






8. A type of biscuit or biscuitlike bread.






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






10. (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.






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






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






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






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






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






16. (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.






17. The metric system of temperature measurement - with 0






18. 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.






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






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






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






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






23. A thick custard sauce containing eggs and starch.






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






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






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






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






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






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






30. A type of sweet yeast bread with fruit.






31. (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.






32. 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.






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






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






35. A Greek or Middle Eastern dessert made of nuts and phyllo dough and soaked with syrup.






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






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






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






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






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






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






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






43. Italian word for 'sherbet.'






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






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






46. Fruit cooked in a sugar syrup.






47. A crumbly topping for baked goods - consisting of fat - sugar - and flour rubbed together.






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






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

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