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






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






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






4. A light cake made by the chiffon method.






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






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






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






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






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






10. A thick custard sauce containing eggs and starch.






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






12. A paper-thin dough or pastry used to make strudels and various Middle Eastern and Greek desserts.






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






14. 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.






15. (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.






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






17. (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.






18. A type of biscuit or biscuitlike bread.






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






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






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






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






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






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






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






26. See Two-Stage Method.






27. (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.






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






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






30. (1) A baked dish containing whipped egg whites - which cause the dish to rise during baking. (2) A still-frozen dessert made in a souffle dish so that it resembles a baked souffle.






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






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






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






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






35. An icing made of butter and/or shortening blended with confectioners' sugar or sugar syrup and sometimes other ingredients.






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






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






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






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






40. 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.






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






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






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






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






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






46. Italian word for 'sherbet.'






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

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






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






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