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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. A rich egg bread - often made as a braided loaf.






2. Italian word for 'sherbet.'






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






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






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






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






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






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






9. 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.






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






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






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






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






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






15. Italian ice cream






16. A weak flour used for pastries and cookies.






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






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






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






20. The chemical name for regular granulated sugar and confectioners' sugar.






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






22. (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.






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






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






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






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






27. A cake mixing method involving the folding of whipped egg whites into a batter made of flour - egg yolks - and oil.






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






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






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






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






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






33. (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.






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






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






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






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






38. A thick - white foam made of whipped egg whites and sugar.






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






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






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






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






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






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






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






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






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






48. A type of sweet yeast bread with fruit.






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

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