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Advanced Baking Terms

Subject : cooking
Instructions:
  • Answer 50 questions in 15 minutes.
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  • 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. The browning of sugars caused by heat.






2. A weak flour used for pastries and cookies.






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






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






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






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






7. A type of biscuit or biscuitlike bread.






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






9. French word for 'sherbet -'






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






11. (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.






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






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






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






15. An Italian dessert or sauce made of whipped eggs yolks and Marsala wine.






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






17. Fruit cooked in a sugar syrup.






18. See Two-Stage Method.






19. A mixing method that begins with the blending of fat and sugar; used for cakes - cookies - and similar items.






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






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






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






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






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






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






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

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






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






29. A flaky - buttery yeast roll shaped like a crescent and made from a rolled-in dough.






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






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






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






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






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






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






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






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






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






39. Italian word for 'sherbet.'






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






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






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






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






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






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






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






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






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






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






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