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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. French word for 'sherbet -'






2. The starchy inner portion of grain kernels.






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






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






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






6. Eclair paste.






7. (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.






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






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






10. Prefix in the metric system meaning 'one-tenth.'






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






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






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






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






15. A type of biscuit or biscuitlike bread.






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






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






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






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






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






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






22. Fruit cooked in a sugar syrup.






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






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






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






26. Italian word for 'sherbet.'






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






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






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






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






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

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






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






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






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






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






37. A thick custard sauce containing eggs and starch.






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






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






40. A very light - flaky pastry made from a rolled-in dough and leavened by steam.






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






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






43. The metric system of temperature measurement - with 0






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






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






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

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






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






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






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