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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. Italian word for 'sherbet.'






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






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






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






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






6. A weak flour used for pastries and cookies.






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






8. 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.






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






10. The metric system of temperature measurement - with 0






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






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






13. Italian ice cream






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






15. A paper-thin dough or pastry used to make strudels and various Middle Eastern and Greek desserts.






16. Strong flour - such as patent flour - used for breads.






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






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






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






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






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






22. Fruit cooked in a sugar syrup.






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






24. French word for 'sherbet -'






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






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






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






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

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29. (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.






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






31. Prefix in the metric system meaning 'one thousand.'






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






33. (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.






34. A light cake made by the chiffon method.






35. (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.






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






37. A thick custard sauce containing eggs and starch.






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






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






40. A type of biscuit or biscuitlike bread.






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






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






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






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






45. Eclair paste.






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






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






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






49. 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.






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