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






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






3. French word for 'cake.'






4. (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.






5. A batter that is too thick to pour but will drop from a spoon in lumps






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






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






8. A cake mixing method based on whipped eggs and sugar.






9. A cake mixing method involving folding a mixture of flour and sugar into a meringue.






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






11. A weak flour used for pastries and cookies.






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






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






14. A confection or flavoring made of nuts and caramelized sugar.






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






16. The metric system of temperature measurement - with 0






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






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






19. A type of biscuit or biscuitlike bread.






20. 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.






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






22. A very light - flaky pastry made from a rolled-in dough and leavened by steam.






23. (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.






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






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






26. (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.






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






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






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






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






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






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






33. The portion of the grain kernel that is separated into a particular grade of flour. Usually expressed as a percentage.






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






35. Fruit cooked in a sugar syrup.






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






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






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






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






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






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






42. A thick custard sauce containing eggs and starch.






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






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






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

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






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






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






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






50. The basic unit of weight in the metric system; equal to about one-thirtieth of an ounce.