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






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






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






4. French word for 'cake.'






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






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






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






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






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






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






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






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






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






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






15. French word for 'sherbet -'






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






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






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






19. (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






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






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






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






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






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






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






26. A type of sweet yeast bread with fruit.






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






28. A dough high in fat - sugar - and/or eggs.






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






30. (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.






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






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






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






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






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






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






37. See Two-Stage Method.






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






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






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






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






42. (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.






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 weak flour used for pastries and cookies.






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

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46. 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.






47. 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.






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






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






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

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