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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 mixture of finely ground almonds and sugar






2. A thick custard sauce containing eggs and starch.






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

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4. Eclair paste.






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






6. A thick - white foam made of whipped egg whites and sugar.






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






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

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9. (1) Glazed; coated with icing. (2) Frozen.






10. The starchy inner portion of grain kernels.






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






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






13. A confection or flavoring made of nuts and caramelized sugar.






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






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






16. French word for 'cake.'






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






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






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






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






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






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






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






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






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






26. A light cake made by the chiffon method.






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






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






29. Fruit cooked in a sugar syrup.






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






31. The process of whipping eggs - with or without sugar - to incorporate air.






32. The metric system of temperature measurement - with 0






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






34. A batter or dough of yeast - flour - and water that is allowed to ferment and is then mixed with more flour and other ingredients to make a bread dough.






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






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






37. A small puff made of ?clair paste. Often filled with ice cream and served with chocolate sauce.






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






39. A cake mixing method - beginning with the blending of flour and high-ratio shortening - followed by the addition of liquids. Also called the high-ratio method.






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






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






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






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






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






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






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






47. A weak flour used for pastries and cookies.






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






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






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