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






2. A foamy dessert or sauce made of egg yolks whipped with wine or liqueur.






3. A weak flour used for pastries and cookies.






4. A light cake made by the chiffon method.






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






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






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






8. Italian word for 'sherbet.'






9. Weighing - usually of ingredients or of dough's or batters.






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






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






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






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






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






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






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






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






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






19. Prefix in the metric system meaning 'one-thousandth.'






20. (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






21. Fruit cooked in a sugar syrup.






22. The starchy inner portion of grain kernels.






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






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






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






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






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






28. A thick custard sauce containing eggs and starch.






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






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






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






32. (1) A liquid brushed onto the surface of a product - usually before baking. (2) To apply such a liquid.






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






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






35. (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.






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






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






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






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






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

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41. The metric system of temperature measurement - with 0






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






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






44. French word for 'cake.'






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






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






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






48. (1) Glazed; coated with icing. (2) Frozen.






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






50. 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.