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






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






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






4. A weak flour used for pastries and cookies.






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






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






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






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






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






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






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






12. French word for 'sherbet -'






13. A mixture of finely ground almonds and sugar






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






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






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






17. 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.






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






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






20. Italian word for 'sherbet.'






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






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






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






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






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






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






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






28. A very thin French pancake - often served rolled around a filling.






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






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






31. (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






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






33. A crisp cookie made of butter - sugar - and flour.






34. 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.






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






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






37. A type of cake made by whipping eggs and sugar to a foam - then folding in flour.






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






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

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






41. Eclair paste.






42. A thick custard sauce containing eggs and starch.






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






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






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






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






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






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






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






50. A custard baked in a mold lined with caramelized sugar - then unmolded.