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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 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.






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






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






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






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






6. (1) A yeast-type dough made with a sponge or starter that has fermented so long that it has become very sour or acidic. (2) A bread made with such a dough.






7. 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.






8. Fruit cooked in a sugar syrup.






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






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






11. French word for 'cake.'






12. 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.






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






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






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






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






17. Eclair paste.






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






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






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






21. (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.






22. A light cake made by the chiffon method.






23. A type of biscuit or biscuitlike bread.






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






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






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






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






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






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






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






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






32. A pie with a light - fluffy filling containing egg whites and - usually - gelatin.






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

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






35. The starchy inner portion of grain kernels.






36. French word for 'sherbet -'






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






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






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






40. 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.






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






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






43. A weak flour used for pastries and cookies.






44. The browning of sugars caused by heat.






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






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






47. (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.






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






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






50. (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.