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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 mixture of finely ground almonds and sugar






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






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






4. Prefix in the metric system meaning 'one-tenth.'






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

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






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






8. A method of molding a piece of dough into a round ball with a smooth surface or skin.






9. 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.






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






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






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






13. (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.






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






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






16. An icing made of butter and/or shortening blended with confectioners' sugar or sugar syrup and sometimes other ingredients.






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






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






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

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






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






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






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






24. A light confection - icing - or filling made of meringue and gelatin (or other stabilizers).






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






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






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






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






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






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






31. A deep-fried item made of or coated with a batter or dough.






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






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






34. (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.






35. Prefix in the metric system meaning 'one-thousandth.'






36. A thick custard sauce containing eggs and starch.






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






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






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






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






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






42. A plastic triangle with toothed or serrated edges; used for texturing icings.






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






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






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






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






47. Italian ice cream






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






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






50. 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.