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






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






3. A fruit or vegetable puree - used as a sauce.






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






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






6. (1) Term referring to cakes and cake formulas mixed by a special method and containing more sugar than flour. (2) The mixing method used for these cakes. (3) Term referring to certain specially formulated ingredients used in these cakes - such as sho






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

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






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






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






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






12. (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.






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






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






15. A condition of muffin products characterized by large - elongated holes; caused by over mixing.






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






17. A sponge cake or other yellow cake filled with pastry cream and topped with chocolate fondant or confectioners' sugar.






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






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






20. 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.






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






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






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






24. Italian ice cream






25. The metric system of temperature measurement - with 0






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






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






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






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






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






31. Eclair paste.






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






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






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






35. A thick custard sauce containing eggs and starch.






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






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






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

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






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






41. 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.






42. French word for 'sherbet -'






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






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






45. See Two-Stage Method.






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






47. A cake mixing method involving folding a mixture of flour and sugar into a meringue.






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






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






50. A type of biscuit or biscuitlike bread.