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Advanced Baking Terms

Subject : cooking
Instructions:
  • Answer 50 questions in 15 minutes.
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  • 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 type of cake made by whipping eggs and sugar to a foam - then folding in flour.






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






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






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






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






6. Italian word for 'sherbet.'






7. The metric system of temperature measurement - with 0






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






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






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






11. A weak flour used for pastries and cookies.






12. A thin sponge cake layer spread with a filling and rolled up.






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






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






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






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






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






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






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






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






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






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






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






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






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






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






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






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






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






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






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






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






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






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






35. Italian ice cream






36. Piercing or perforating pastry dough before baking in order to allow steam to escape and to avoid blistering.






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






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






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

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






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






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






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






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






45. (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.






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






47. 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.






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






49. A light vanilla-flavored custard sauce made of milk - sugar - and egg yolks.






50. French word for 'sherbet -'