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






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






3. (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.






4. A thick custard sauce containing eggs and starch.






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






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






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






8. 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.






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






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






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

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






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






14. (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.






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






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






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






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






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






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






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






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






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






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






25. A dessert consisting of a ring of baked eclair paste filled with cream.






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






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






28. The browning of sugars caused by heat.






29. A coarse - flaky meal made from whole rye grains.






30. The metric system of temperature measurement - with 0






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






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






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






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






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






36. (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






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






38. (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.






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






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






41. The process by which starch granules absorb water and swell in size.






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






43. 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.






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






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






46. A paste or dough made of boiling water or milk - butter - flour - and eggs; used to make eclairs - cream puffs - and similar products.






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






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






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






50. French word for 'sherbet -'