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






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






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






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






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






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






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






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






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






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






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






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






13. A cake mixing method - beginning with the blending of flour and high-ratio shortening - followed by the addition of liquids. Also called the high-ratio method.






14. The browning of sugars caused by heat.






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






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






17. A Greek or Middle Eastern dessert made of nuts and phyllo dough and soaked with syrup.






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






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






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






21. A type of biscuit or biscuitlike bread.






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






23. The starchy inner portion of grain kernels.






24. A thick - white foam made of whipped egg whites and sugar.






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






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






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






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






29. The process by which yeast changes carbohydrates into carbon dioxide gas and alcohol.






30. A light cake made by the chiffon method.






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






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






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






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






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






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






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






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

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






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






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






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






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






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






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






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






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






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






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