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






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






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






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






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






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






7. A light - cold dessert made of gelatin - whipped cream - and custard sauce or fruit.






8. (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.






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






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






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






12. (1) A dessert made of a ring of cream puffs set on a short dough base and filled with a type of pastry cream. (2) The cream used to fill this dessert - made of pastry cream and whipped egg whites.






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






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






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






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






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






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






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






20. 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.






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






22. A mixture of finely ground almonds and sugar






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






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






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






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






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






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






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

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30. Italian ice cream






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






32. The starchy inner portion of grain kernels.






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

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






35. See Two-Stage Method.






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






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






38. The metric system of temperature measurement - with 0






39. A method of molding a piece of dough into a round ball with a smooth surface or skin.






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






41. A paste or confection made of almonds and sugar and often used for decorative work.






42. French word for 'sherbet -'






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






44. (1) A type of dough that is stretched until paper-thin. (2) A baked item consisting of a filling rolled up in a sheet of strudel dough or phyllo dough.






45. Fruit cooked in a sugar syrup.






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






47. Italian word for 'sherbet.'






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






49. Eclair paste.






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