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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. (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.






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

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






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






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






6. Italian ice cream






7. (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






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






9. (1) A type of sundae served in a tall - thin glass. (2) A still-frozen dessert made of egg yolks - syrup - and heavy cream.






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






11. A condition of muffin products characterized by large - elongated holes; caused by over mixing.






12. A type of sweet yeast bread with fruit.






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






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






15. The process of beating fat and sugar together to blend them uniformly and to incorporate air.






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






17. 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.






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






19. A flaky - buttery yeast roll shaped like a crescent and made from a rolled-in dough.






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






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






22. A syrup consisting of sucrose and water in varying proportions.






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






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






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






26. French word for 'cake.'






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






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






29. 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.






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






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






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






33. The browning of sugars caused by heat.






34. (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.






35. Italian word for 'sherbet.'






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






37. 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.






38. A small puff made of ?clair paste. Often filled with ice cream and served with chocolate sauce.






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






40. A thick custard sauce containing eggs and starch.






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






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






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






44. French word for 'sherbet -'






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






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






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






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






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






50. Fruit cooked in a sugar syrup.