Test your basic knowledge |

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






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






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






4. A liquid that is thickened or set by the coagulation of egg protein.






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






6. A process that converts liquid oils to solid fats (shortenings) by chemically bonding hydrogen to the fat molecules.






7. Italian word for 'sherbet.'






8. (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.






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






10. 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.






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






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

Warning: Invalid argument supplied for foreach() in /var/www/html/basicversity.com/show_quiz.php on line 183


13. (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






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






15. (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.






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






17. A type of biscuit or biscuitlike bread.






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






19. 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.






20. A cake mixing method based on whipped eggs and sugar.






21. A crisp cookie made of butter - sugar - and flour.






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






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






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






25. Fruit cooked in a sugar syrup.






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






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






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






29. 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.






30. A mixture of finely ground almonds and sugar






31. A type of sweet yeast bread with fruit.






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






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






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






35. The starchy inner portion of grain kernels.






36. The browning of sugars caused by heat.






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






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






39. A light cake made by the chiffon method.






40. (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.






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






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






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






44. (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.






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






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






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






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






49. Italian ice cream






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