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






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






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






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






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






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






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






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






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






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






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






12. See Two-Stage Method.






13. 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.






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






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






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






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






18. (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






19. A thick custard sauce containing eggs and starch.






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






21. (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.






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






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

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24. Italian ice cream






25. (1) A baked dish containing whipped egg whites - which cause the dish to rise during baking. (2) A still-frozen dessert made in a souffle dish so that it resembles a baked souffle.






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






27. The metric system of temperature measurement - with 0






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






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






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






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






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






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






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






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






36. A type of cake made by whipping eggs and sugar to a foam - then folding in flour.






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






38. The browning of sugars caused by heat.






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






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






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






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






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






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






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






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






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






48. (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.






49. The starchy inner portion of grain kernels.






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