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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 type of biscuit or biscuitlike bread.






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






3. Pulled sugar that is made into thin-walled - hollow shapes by being blown up like a balloon.






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






5. The portion of the grain kernel that is separated into a particular grade of flour. Usually expressed as a percentage.






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






7. 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.






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






9. A mixture of finely ground almonds and sugar






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






11. The colored outer portion of the peel of citrus fruits.






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






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






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






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






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

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






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






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






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






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






22. 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.






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






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






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






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






27. French word for 'sherbet -'






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






29. A soft or creamy dessert that is made light by the addition of whipped cream - egg whites - or both.






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






31. A weak flour used for pastries and cookies.






32. A thick custard sauce containing eggs and starch.






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






34. (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.






35. Italian word for 'sherbet.'






36. The metric system of temperature measurement - with 0






37. The browning of sugars caused by heat.






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






39. See Two-Stage Method.






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






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






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






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






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






45. 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.






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






47. A light - cold dessert made of gelatin - whipped cream - and custard sauce or fruit.






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






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






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