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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 coarse - flaky meal made from whole rye grains.






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






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






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






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






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






7. The metric system of temperature measurement - with 0






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






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






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






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






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






13. French word for 'sherbet -'






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






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






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






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

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






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






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






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






22. (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.






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






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






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






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






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






28. (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.






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






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






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






32. A delicate cake or pastry small enough to be eaten in one or two bites.






33. (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.






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






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






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






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






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






39. 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.






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






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






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






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






44. To sprinkle thoroughly with sugar or another dry powder.






45. A plastic triangle with toothed or serrated edges; used for texturing icings.






46. 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.






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






48. The starchy inner portion of grain kernels.






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






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