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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. (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.






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






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






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

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






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






7. A flavored sugar syrup used to flavor and moisten cakes and other desserts.






8. A light confection - icing - or filling made of meringue and gelatin (or other stabilizers).






9. Italian ice cream






10. 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.






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






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






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






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






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






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

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17. French word for 'sherbet -'






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






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






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






21. (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






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






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






24. A type of sweet yeast bread with fruit.






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






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






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






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






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






30. The starchy inner portion of grain kernels.






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






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






33. The metric system of temperature measurement - with 0






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






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






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






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






38. (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.






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






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






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






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






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






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






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






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






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






48. French word for 'cake.'






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






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