Test your basic knowledge |

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






2. A foamy dessert or sauce made of egg yolks whipped with wine or liqueur.






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






4. (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.






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






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






7. 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.






8. A light cake made by the chiffon method.






9. Italian word for 'sherbet.'






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






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






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






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






14. A weak flour used for pastries and cookies.






15. Fruit cooked in a sugar syrup.






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






17. A thin sponge cake layer spread with a filling and rolled up.






18. (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






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

Warning: Invalid argument supplied for foreach() in /var/www/html/basicversity.com/show_quiz.php on line 183


20. The basic unit of volume in the metric system; equal to slightly more than a quart.






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






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






23. (1) A dessert made of a ring of cream puffs set on a short dough base and filled with a type of pastry cream. (2) The cream used to fill this dessert - made of pastry cream and whipped egg whites.






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






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






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






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






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






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






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






31. The browning of sugars caused by heat.






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






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






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






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






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






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






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






39. A mixture of finely ground almonds and sugar






40. A type of sweet yeast bread with fruit.






41. French word for 'cake.'






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






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






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






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






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






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






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






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






50. A dessert made of layers of puff pastry filled with pastry cream.