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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. (1) A cold dessert made of Bavarian cream or other cream in a special mold - usually lined with ladyfingers or other sponge products. (2) A hot dessert made of cooked fruit and baked in a special mold lined with strips of bread.






2. A type of sweet yeast bread with fruit.






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






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






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






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






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






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






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






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






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






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






13. Boiled sugar made into long - thin threads by dipping wires into the sugar syrup and waving them so that the sugar falls off in fine streams.






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






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






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






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






18. 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.






19. French word for 'cake.'






20. Fruit cooked in a sugar syrup.






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






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






23. The browning of sugars caused by heat.






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






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

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






27. A type of biscuit or biscuitlike bread.






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






29. (1) A type of sundae served in a tall - thin glass. (2) A still-frozen dessert made of egg yolks - syrup - and heavy cream.






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






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






32. A light cake made by the chiffon method.






33. 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.






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






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






36. The chemical name for regular granulated sugar and confectioners' sugar.






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






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






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






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






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






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






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






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






45. A thick custard sauce containing eggs and starch.






46. A mixing method that begins with the blending of fat and sugar; used for cakes - cookies - and similar items.






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






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






49. French word for 'sherbet -'






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