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






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






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






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






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






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






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






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






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






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






11. A light cake made by the chiffon method.






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






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






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






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






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






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






18. (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.






19. The process by which starch granules absorb water and swell in size.






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






21. 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.






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






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






24. Eclair paste.






25. A type of biscuit or biscuitlike bread.






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

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






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






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






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






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






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






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






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






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






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






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






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






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






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






41. Piercing or perforating pastry dough before baking in order to allow steam to escape and to avoid blistering.






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






43. A mixture of finely ground almonds and sugar






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

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






46. A crisp cookie made of butter - sugar - and flour.






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






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






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






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