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






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






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






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






5. (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.






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






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






8. (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






9. 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.






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






11. A process that converts liquid oils to solid fats (shortenings) by chemically bonding hydrogen to the fat molecules.






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






13. Italian word for 'sherbet.'






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






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






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






17. The chemical name for regular granulated sugar and confectioners' sugar.






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






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






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






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






22. (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.






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






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

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






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






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






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






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






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






31. 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.






32. 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.






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






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






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






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






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






38. A mixture of finely ground almonds and sugar






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






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






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






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






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






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






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






46. A cake mixing method based on whipped eggs and sugar.






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

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






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






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