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Advanced Baking Terms

Subject : cooking
Instructions:
  • Answer 50 questions in 15 minutes.
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  • 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 method of molding a piece of dough into a round ball with a smooth surface or skin.






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






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






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






5. Weighing - usually of ingredients or of dough's or batters.






6. A cake mixing method involving the folding of whipped egg whites into a batter made of flour - egg yolks - and oil.






7. A dessert consisting of ice cream on a sponge-cake base - covered with meringue and browned in the oven.






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






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






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






11. An elastic substance - formed from proteins present in wheat flours - that gives structure and strength to baked goods.






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






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






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






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






16. (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.






17. French word for 'cake.'






18. (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.






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






20. A type of sweet yeast bread with fruit.






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






22. Fruit cooked in a sugar syrup.






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






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






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






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






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






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






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






30. A rich custard with a brittle top crust of caramelized sugar. French name means 'burnt cream.'






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






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






33. A mixture of finely ground almonds and sugar






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






35. See Two-Stage Method.






36. (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.






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






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






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






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






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






42. A cookie made of eggs (usually whites) and almond paste or coconut






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






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






45. 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.






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

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






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






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






50. German word for various types of cakes - usually layer cakes.