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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.
  • 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 weak flour used for pastries and cookies.






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






3. 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.






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






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






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






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






8. (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.






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






10. A type of biscuit or biscuitlike bread.






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






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






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






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






15. French word for 'sherbet -'






16. The metric system of temperature measurement - with 0






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






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






19. To sprinkle thoroughly with sugar or another dry powder.






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






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






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






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






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






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






26. 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.






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






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






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






30. The starchy inner portion of grain kernels.






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






32. Italian ice cream






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






34. A light cake made by the chiffon method.






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






36. (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.






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






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






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






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






41. A method of molding a piece of dough into a round ball with a smooth surface or skin.






42. (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.






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






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






45. (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.






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

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






48. (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






49. French word for 'cake.'






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