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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. To sprinkle thoroughly with sugar or another dry powder.






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






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






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

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






6. 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.






7. A type of icing made of boiled sugar syrup that is agitated so that it crystallizes into a mass of extremely small white crystals.






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






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






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






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






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






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






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






15. 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.






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






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






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






19. Italian ice cream






20. (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






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






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






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






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






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






26. A type of biscuit or biscuitlike bread.






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






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






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






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






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






32. A flaky - buttery yeast roll shaped like a crescent and made from a rolled-in dough.






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






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






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






36. French word for 'cake.'






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






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






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






40. A mixture of finely ground almonds and sugar






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






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






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






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






45. A light cake made by the chiffon method.






46. 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.






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






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






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






50. See Two-Stage Method.