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






2. (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.






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






4. 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.






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






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






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






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






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






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






11. A Greek or Middle Eastern dessert made of nuts and phyllo dough and soaked with syrup.






12. A type of biscuit or biscuitlike bread.






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






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






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






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






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






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






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






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






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






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






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






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






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






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






27. (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.






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






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






30. A cookie mixing method in which all ingredients are added to the bowl at once.






31. The starchy inner portion of grain kernels.






32. Eclair paste.






33. Italian ice cream






34. 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.






35. (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.






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

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






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






39. A coarse - flaky meal made from whole rye grains.






40. The browning of sugars caused by heat.






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






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






43. The process by which starch granules absorb water and swell in size.






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






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






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






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






48. French word for 'sherbet -'






49. The colored outer portion of the peel of citrus fruits.






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