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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. French word for 'sherbet -'






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






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






4. A coarse - flaky meal made from whole rye grains.






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






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






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






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






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






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






11. Italian word for 'sherbet.'






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






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






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






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






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






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






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






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






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






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






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






23. A light cake made by the chiffon method.






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






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






26. A weak flour used for pastries and cookies.






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






28. The starchy inner portion of grain kernels.






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






30. (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.






31. 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.






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






33. (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.






34. A crisp cookie made of butter - sugar - and flour.






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






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

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






38. A coarse - crystalline frozen dessert made of water - sugar - and fruit juice or another flavoring.






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






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






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






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






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






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






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






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






47. (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.






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






49. Prefix in the metric system meaning 'one-tenth.'






50. 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.