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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) A cold dessert made of Bavarian cream or other cream in a special mold - usually lined with ladyfingers or other sponge products. (2) A hot dessert made of cooked fruit and baked in a special mold lined with strips of bread.






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






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






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






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

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






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






8. A type of sweet yeast bread with fruit.






9. 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.






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






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






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






13. A syrup consisting of sucrose and water in varying proportions.






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






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






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






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






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






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






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






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






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






23. Sugar that is boiled to the hard-crack stage - allowed to harden slightly - then pulled or stretched until it develops a pearly sheen.






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






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






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






27. (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.






28. The starchy inner portion of grain kernels.






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






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






31. The metric system of temperature measurement - with 0






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






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






34. Eclair paste.






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

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






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






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






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






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






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






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






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






44. A sponge cake or other yellow cake filled with pastry cream and topped with chocolate fondant or confectioners' sugar.






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






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






47. A type of biscuit or biscuitlike bread.






48. 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.






49. (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






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