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






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






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






4. The process of whipping eggs - with or without sugar - to incorporate air.






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






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






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






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






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






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






11. French word for 'sherbet -'






12. French word for 'cake.'






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






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






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

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






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






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






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






20. German word for various types of cakes - usually layer cakes.






21. Fruit cooked in a sugar syrup.






22. (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.






23. A light vanilla-flavored custard sauce made of milk - sugar - and egg yolks.






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






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






26. To sprinkle thoroughly with sugar or another dry powder.






27. Boiled sugar made into long - thin threads by dipping wires into the sugar syrup and waving them so that the sugar falls off in fine streams.






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






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






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






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

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






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






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






35. Italian ice cream






36. A thick custard sauce containing eggs and starch.






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






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






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






40. A mixture of finely ground almonds and sugar






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






42. Eclair paste.






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






44. The colored outer portion of the peel of citrus fruits.






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






46. 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.






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






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






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






50. A form of icing made of confectioners' sugar and egg whites; used for decorating.