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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 sweet yeast bread with fruit.






2. A weak flour used for pastries and cookies.






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






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






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






6. Italian word for 'sherbet.'






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






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






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






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






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






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






13. French word for 'cake.'






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






15. Eclair paste.






16. The metric system of temperature measurement - with 0






17. The browning of sugars caused by heat.






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

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19. Italian ice cream






20. (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






21. (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.






22. (1) A shiny coating - such as a syrup - applied to a food. (2) To make a food shiny or glossy by coating it with a glaze or by browning it under a broiler or in a hot oven.






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






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






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






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






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






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






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






30. An elastic substance - formed from proteins present in wheat flours - that gives structure and strength to baked goods.






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






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






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






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






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






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






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






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






39. A thick custard sauce containing eggs and starch.






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






41. A pie with a light - fluffy filling containing egg whites and - usually - gelatin.






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






43. A cookie made of eggs (usually whites) and almond paste or coconut






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






45. 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.






46. A liquid that is thickened or set by the coagulation of egg protein.






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






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






49. A mixture of finely ground almonds and sugar






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