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

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






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






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






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






6. Eclair paste.






7. (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.






8. A custard baked in a mold lined with caramelized sugar - then unmolded.






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






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






11. The metric system of temperature measurement - with 0






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






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






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






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






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






17. (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.






18. (1) A type of sundae served in a tall - thin glass. (2) A still-frozen dessert made of egg yolks - syrup - and heavy cream.






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






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






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






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






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






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






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






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






28. (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.






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






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






31. (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






32. (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.






33. French word for 'cake.'






34. A light cake made by the chiffon method.






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






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






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






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






39. 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.






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






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






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






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






44. Italian word for 'sherbet.'






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






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






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






48. The starchy inner portion of grain kernels.






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






50. A weak flour used for pastries and cookies.