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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. (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.






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






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






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






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






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






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






8. A type of sweet yeast bread with fruit.






9. A thick custard sauce containing eggs and starch.






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






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






12. (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.






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






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






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






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






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






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






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






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






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






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






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






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






25. (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.






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






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






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






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






30. A light cake made by the chiffon method.






31. The metric system of temperature measurement - with 0






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






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






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






35. A type of yeast bread or cake that is soaked in syrup.






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

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






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






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






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






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






42. (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.






43. A paste or dough made of boiling water or milk - butter - flour - and eggs; used to make eclairs - cream puffs - and similar products.






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






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






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






47. A rich cream made of sweet chocolate and heavy cream.






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






49. A rich custard with a brittle top crust of caramelized sugar. French name means 'burnt cream.'






50. A mixture of finely ground almonds and sugar