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






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






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






4. (1) A type of dough that is stretched until paper-thin. (2) A baked item consisting of a filling rolled up in a sheet of strudel dough or phyllo dough.






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






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






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






8. A type of sweet yeast bread with fruit.






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






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






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






12. A type of sweet yeast bread or coffee cake.






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






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






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






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






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






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






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






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






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






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






23. Italian ice cream






24. Fruit cooked in a sugar syrup.






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






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






27. The process of whipping eggs - with or without sugar - to incorporate air.






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






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






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






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






32. A light cake made by the chiffon method.






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






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






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






36. A type of icing made of boiled sugar syrup that is agitated so that it crystallizes into a mass of extremely small white crystals.






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






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






39. See Two-Stage Method.






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






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






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

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






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






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






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






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






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






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






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