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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 coarse - flaky meal made from whole rye grains.






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






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






4. The starchy inner portion of grain kernels.






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






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






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






8. 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.






9. 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.






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






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






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






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






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






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






16. A sponge cake or other yellow cake filled with pastry cream and topped with chocolate fondant or confectioners' sugar.






17. (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.






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






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






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






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






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






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






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






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






26. A flavored sugar syrup used to flavor and moisten cakes and other desserts.






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






28. (1) A baked dish containing whipped egg whites - which cause the dish to rise during baking. (2) A still-frozen dessert made in a souffle dish so that it resembles a baked souffle.






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






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






31. A fruit dessert similar to a pie but without a bottom crust.






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






33. (1) Glazed; coated with icing. (2) Frozen.






34. A weak flour used for pastries and cookies.






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






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






37. A mixture of finely ground almonds and sugar






38. (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.






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






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






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






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






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

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






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






46. Italian word for 'sherbet.'






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






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

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49. The browning of sugars caused by heat.






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