Test your basic knowledge |

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. See Two-Stage Method.






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






3. German word for various types of cakes - usually layer cakes.






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






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






6. 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.






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






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






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






10. A method of molding a piece of dough into a round ball with a smooth surface or skin.






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






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






13. A type of biscuit or biscuitlike bread.






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






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






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






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






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






19. The metric system of temperature measurement - with 0






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






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






22. A batter or dough of yeast - flour - and water that is allowed to ferment and is then mixed with more flour and other ingredients to make a bread dough.






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






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






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

Warning: Invalid argument supplied for foreach() in /var/www/html/basicversity.com/show_quiz.php on line 183


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






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






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






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






30. A fruit or vegetable puree - used as a sauce.






31. Eclair paste.






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






33. (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.






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






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






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






37. Fruit cooked in a sugar syrup.






38. A liquid that is thickened or set by the coagulation of egg protein.






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






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






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






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






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






44. 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.






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






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






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






48. A dessert consisting of a ring of baked eclair paste filled with cream.






49. A light cake made by the chiffon method.






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