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






2. A Greek or Middle Eastern dessert made of nuts and phyllo dough and soaked with syrup.






3. 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.






4. A foamy dessert or sauce made of egg yolks whipped with wine or liqueur.






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






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






7. (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.






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






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






10. French word for 'cake.'






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






12. A light vanilla-flavored custard sauce made of milk - sugar - and egg yolks.






13. Piercing or perforating pastry dough before baking in order to allow steam to escape and to avoid blistering.






14. 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.






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






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






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






18. Having a high fat content - which makes the product (such as a cookie or pastry) very crumbly and tender.






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






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






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






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






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






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






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






26. 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.






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






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






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






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






31. (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.






32. A weak flour used for pastries and cookies.






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

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






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






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






37. The starchy inner portion of grain kernels.






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






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






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






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






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






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






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






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






46. (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.






47. A light cake made by the chiffon method.






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






49. See Two-Stage Method.






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