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






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






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






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






5. 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.






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






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






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






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






10. A semi liquid mixture containing flour or other starch - used for the production of such products as cakes and breads and for coating products to be deep-fried.






11. The browning of sugars caused by heat.






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






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






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






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






16. Italian ice cream






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






18. A light cake made by the chiffon method.






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






20. (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.






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






22. A soft or creamy dessert that is made light by the addition of whipped cream - egg whites - or both.






23. A small puff made of ?clair paste. Often filled with ice cream and served with chocolate sauce.






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

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25. An Italian dessert or sauce made of whipped eggs yolks and Marsala wine.






26. (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.






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






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






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






30. French word for 'sherbet -'






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






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






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






34. (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.






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






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






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






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






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






40. (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






41. (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.






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






43. 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.






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






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






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






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






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






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






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