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






2. The starchy inner portion of grain kernels.






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






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






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






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






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






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






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






10. (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.






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






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






13. A type of cake made by whipping eggs and sugar to a foam - then folding in flour.






14. (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.






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






16. A form of icing made of confectioners' sugar and egg whites; used for decorating.






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






18. A weak flour used for pastries and cookies.






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






20. (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.






21. A type of biscuit or biscuitlike bread.






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






23. A mixture of finely ground almonds and sugar






24. The browning of sugars caused by heat.






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






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






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






28. French word for 'cake.'






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






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






31. Eclair paste.






32. The metric system of temperature measurement - with 0






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






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






35. 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.






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






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






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

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






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






41. 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.






42. A dough high in fat - sugar - and/or eggs.






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






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






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






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






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






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






49. (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.






50. (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.