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






2. A chocolate cake made with a high percentage of baking soda - which gives the cake a reddish color.

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






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






5. Italian word for 'sherbet.'






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






7. A thick custard sauce containing eggs and starch.






8. A type of sweet yeast bread with fruit.






9. A type of biscuit or biscuitlike bread.






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






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






12. Eclair paste.






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






14. A coarse - flaky meal made from whole rye grains.






15. (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.






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






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






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






19. 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.






20. A syrup consisting of sucrose and water in varying proportions.






21. Heat-treated to kill bacteria that might cause disease or spoilage.






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






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






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






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






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






27. The starchy inner portion of grain kernels.






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






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






30. A small pastry or petit four sec made of rolled - sugared puff pastry cut into slices and baked.






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






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






33. The metric system of temperature measurement - with 0






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






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






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






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






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






39. (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






40. French word for 'cake.'






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






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






43. (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.






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






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






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






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






48. (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.






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






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