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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 uniform mixture of two or more unmixable substances.






2. 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.






3. The metric system of temperature measurement - with 0






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






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






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






7. The browning of sugars caused by heat.






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

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






10. A mixture of finely ground almonds and sugar






11. (1) Any fat used in baking to tenderize the product by shortening gluten strands. (2) A white - tasteless - solid fat that has been formulated for baking or deep-frying.






12. A mixing method that begins with the blending of fat and sugar; used for cakes - cookies - and similar items.






13. A weak flour used for pastries and cookies.






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






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






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






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






18. (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.






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






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






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






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






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






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

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25. (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






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






27. The starchy inner portion of grain kernels.






28. A small - dry - finger-shaped sponge cake or cookie.






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






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






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






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






33. 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.






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






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






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






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






38. Cocoa that has been processed with an alkali to reduce its acidity.






39. French word for 'sherbet -'






40. Italian word for 'sherbet.'






41. (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.






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






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






44. A variety of small fancy cakes and other pastries - usually in single-portion sizes.






45. Fruit cooked in a sugar syrup.






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






47. A type of sweet yeast bread with fruit.






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






49. (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.






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