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






2. (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.






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






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






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






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






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






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






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






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






11. A weak flour used for pastries and cookies.






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






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






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

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






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






17. A process that converts liquid oils to solid fats (shortenings) by chemically bonding hydrogen to the fat molecules.






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






19. Italian word for 'sherbet.'






20. (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.






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






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 uniform mixture of two or more unmixable substances.






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






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






26. A type of biscuit or biscuitlike bread.






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






28. A thick custard sauce containing eggs and starch.






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






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






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






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






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






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






35. (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






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






37. French word for 'cake.'






38. Italian ice cream






39. A mixture of finely ground almonds and sugar






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






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






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






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






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






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






46. Prefix in the metric system meaning 'one-hundredth.'






47. A small pastry or petit four sec made of rolled - sugared puff pastry cut into slices and baked.






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






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






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