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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 syrup consisting of sucrose and water in varying proportions.






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






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






4. (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.






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






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






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






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






9. A thick - white foam made of whipped egg whites and sugar.






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






11. A weak flour used for pastries and cookies.






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






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






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






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






16. Weighing - usually of ingredients or of dough's or batters.






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






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






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






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

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






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






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






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






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






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






27. French word for 'cake.'






28. Eclair paste.






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






30. A type of biscuit or biscuitlike bread.






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






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






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






34. (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.






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






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






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






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






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






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






41. Prefix in the metric system meaning 'one-hundredth.'






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






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






44. The starchy inner portion of grain kernels.






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






46. A type of sweet yeast bread with fruit.






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






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






49. A light cake made by the chiffon method.






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