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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.
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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. (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






2. A liquid that is thickened or set by the coagulation of egg protein.






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






4. A light cake made by the chiffon method.






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






6. (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.






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






8. (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.






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






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






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






12. Fruit cooked in a sugar syrup.






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






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






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






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






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






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






19. A type of sweet yeast bread with fruit.






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






21. A type of biscuit or biscuitlike bread.






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






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






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






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






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






27. A fruit or vegetable puree - used as a sauce.






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






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






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






31. A mixture of finely ground almonds and sugar






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






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






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






35. (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.






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






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






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






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






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






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






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

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43. 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.






44. A light - cold dessert made of gelatin - whipped cream - and custard sauce or fruit.






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






46. The starchy inner portion of grain kernels.






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






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






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






50. (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.