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






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






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






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






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






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






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






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






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






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






11. A crumbly topping for baked goods - consisting of fat - sugar - and flour rubbed together.






12. The dry powder that remains after cocoa butter is pressed out of chocolate liquor.






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






14. A rich egg bread - often made as a braided loaf.






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






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






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






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






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






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






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






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






23. (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.






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






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






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






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






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

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






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






31. Italian word for 'sherbet.'






32. A mixture of finely ground almonds and sugar






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






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






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






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






37. 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.






38. 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.






39. A small pastry or petit four sec made of rolled - sugared puff pastry cut into slices and baked.






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






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






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






43. (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.






44. A thick custard sauce containing eggs and starch.






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






46. (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






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






48. Italian ice cream






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






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