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






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






3. A mixture of finely ground almonds and sugar






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






5. Italian ice cream






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






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






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






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






10. The starchy inner portion of grain kernels.






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






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






13. 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.






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






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






16. A type of biscuit or biscuitlike bread.






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






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






19. (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.






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






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

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






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






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






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






26. (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.






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






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






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






30. (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.






31. Italian word for 'sherbet.'






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






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






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






35. A type of sweet yeast bread with fruit.






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

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37. 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.






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






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






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






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






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






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






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






45. A light - cold dessert made of gelatin - whipped cream - and custard sauce or fruit.






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






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






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






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






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