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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 light cake made by the chiffon method.






2. The metric system of temperature measurement - with 0






3. French word for 'cake.'






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






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






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






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






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






9. An icing made of butter and/or shortening blended with confectioners' sugar or sugar syrup and sometimes other ingredients.






10. (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.






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






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






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






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

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






16. Cocoa that has been processed with an alkali to reduce its acidity.






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






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






19. A mixture of finely ground almonds and sugar






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






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






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






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






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






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






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






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






28. A type of biscuit or biscuitlike bread.






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






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






31. French word for 'sherbet -'






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






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






34. The browning of sugars caused by heat.






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






36. Italian ice cream






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






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






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






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






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






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






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






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






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






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






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






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






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






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