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. The starchy inner portion of grain kernels.






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






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






4. Italian ice cream






5. A weak flour used for pastries and cookies.






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






7. A batter that is too thick to pour but will drop from a spoon in lumps






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






9. A thick custard sauce containing eggs and starch.






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






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






12. A mixture of finely ground almonds and sugar






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






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






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






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






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






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






19. 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.






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






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

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


22. (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.






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






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






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






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






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






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






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






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






31. 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


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






33. Italian word for 'sherbet.'






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






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






36. A syrup consisting of sucrose and water in varying proportions.






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






38. (1) A shiny coating - such as a syrup - applied to a food. (2) To make a food shiny or glossy by coating it with a glaze or by browning it under a broiler or in a hot oven.






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






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






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






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






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






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






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






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






47. A soft or creamy dessert that is made light by the addition of whipped cream - egg whites - or both.






48. A crumbly topping for baked goods - consisting of fat - sugar - and flour rubbed together.






49. The metric system of temperature measurement - with 0






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