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






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






3. A type of icing made of boiled sugar syrup that is agitated so that it crystallizes into a mass of extremely small white crystals.






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






5. (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.






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






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






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






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






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






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






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






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






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






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






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






17. A uniform mixture of two or more unmixable substances.






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






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






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






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






22. French word for 'cake.'






23. French word for 'sherbet -'






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






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






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






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






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






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






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






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






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






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






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






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






36. (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.






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






38. The metric system of temperature measurement - with 0






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






40. A sponge cake made with a batter containing melted butter.






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

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






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






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






45. 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.






46. A delicate cake or pastry small enough to be eaten in one or two bites.






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






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






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






50. Italian word for 'sherbet.'