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Advanced Baking Terms

Subject : cooking
Instructions:
  • Answer 50 questions in 15 minutes.
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  • 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. Fruit cooked in a sugar syrup.






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






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






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






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






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






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






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






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






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






11. The browning of sugars caused by heat.






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






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






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






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






16. (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.






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






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






19. A dough high in fat - sugar - and/or eggs.






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






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






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






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






24. Eclair paste.






25. A pie with a light - fluffy filling containing egg whites and - usually - gelatin.






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






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






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






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






30. (1) A cold dessert made of Bavarian cream or other cream in a special mold - usually lined with ladyfingers or other sponge products. (2) A hot dessert made of cooked fruit and baked in a special mold lined with strips of bread.






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






32. (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.






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






34. The starchy inner portion of grain kernels.






35. The metric system of temperature measurement - with 0






36. To partly mix two colors of cake batter or icing so that the colors are in decorative swirls.






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






38. A rich custard with a brittle top crust of caramelized sugar. French name means 'burnt cream.'






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






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






41. French word for 'sherbet -'






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






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






44. Italian ice cream






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






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






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






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






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

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