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






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






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






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






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






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






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






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






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






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






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






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






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






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






15. (1) A liquid brushed onto the surface of a product - usually before baking. (2) To apply such a liquid.






16. A thick custard sauce containing eggs and starch.






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






18. The process of melting and cooling chocolate to specific temperatures in order to prepare it for dipping - coating - or molding.






19. Eclair paste.






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






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






22. A confection or flavoring made of nuts and caramelized sugar.






23. 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.






24. (1) A yeast-type dough made with a sponge or starter that has fermented so long that it has become very sour or acidic. (2) A bread made with such a dough.






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






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






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






28. (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.






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

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






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






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






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






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






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






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






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






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






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






40. A mixture of finely ground almonds and sugar






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






42. (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






43. Italian ice cream






44. Fruit cooked in a sugar syrup.






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






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






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






48. A custard baked in a mold lined with caramelized sugar - then unmolded.






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






50. (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.