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






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






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






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






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






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






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






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






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






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






11. (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.






12. Fruit cooked in a sugar syrup.






13. (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.






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






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






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






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






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






19. The starchy inner portion of grain kernels.






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






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






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






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






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






25. A type of cake made by whipping eggs and sugar to a foam - then folding in flour.






26. A thick custard sauce containing eggs and starch.






27. 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.






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






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

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30. Eclair paste.






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






32. Italian word for 'sherbet.'






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






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






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






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






37. French word for 'cake.'






38. 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.






39. A type of sweet yeast bread or coffee cake.






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






41. A plastic triangle with toothed or serrated edges; used for texturing icings.






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






43. A mixture of finely ground almonds and sugar






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

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






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






47. A weak flour used for pastries and cookies.






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






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






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