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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 type of sweet yeast bread with fruit.






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






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






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






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






6. The browning of sugars caused by heat.






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






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






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






10. Fruit cooked in a sugar syrup.






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






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






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






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






15. (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






16. (1) Any fat used in baking to tenderize the product by shortening gluten strands. (2) A white - tasteless - solid fat that has been formulated for baking or deep-frying.






17. 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.






18. Italian ice cream






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






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






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






22. A thick custard sauce containing eggs and starch.






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






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






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






26. A light cake made by the chiffon method.






27. A mixture of finely ground almonds and sugar






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






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






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






31. (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.






32. See Two-Stage Method.






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






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






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






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






37. A type of biscuit or biscuitlike bread.






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






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






40. (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.






41. 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.






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






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

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






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






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






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






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






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






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