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






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






3. 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.






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






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






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






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






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






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






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






11. Fruit cooked in a sugar syrup.






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






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






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






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






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






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






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






19. A form of icing made of confectioners' sugar and egg whites; used for decorating.






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






21. 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.






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






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

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






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






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






27. French word for 'cake.'






28. A batter or dough of yeast - flour - and water that is allowed to ferment and is then mixed with more flour and other ingredients to make a bread dough.






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






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






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






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






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






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






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






36. (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.






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






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






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






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






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






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






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






44. (1) A yeast-type dough made with a sponge or starter that has fermented so long that it has become very sour or acidic. (2) A bread made with such a dough.






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






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






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






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






49. The metric system of temperature measurement - with 0






50. A crumbly topping for baked goods - consisting of fat - sugar - and flour rubbed together.