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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 thick custard sauce containing eggs and starch.






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






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






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

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






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






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






8. A method of molding a piece of dough into a round ball with a smooth surface or skin.






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






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






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






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






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






14. (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.






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






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






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






18. (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






19. 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.






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






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






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






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






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






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






26. Italian word for 'sherbet.'






27. A small puff made of ?clair paste. Often filled with ice cream and served with chocolate sauce.






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






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






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






31. 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.






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






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






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






35. Italian ice cream






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






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






38. A mixture of finely ground almonds and sugar






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






40. A type of biscuit or biscuitlike bread.






41. The basic unit of volume in the metric system; equal to slightly more than a quart.






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






43. (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.






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






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






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






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






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






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






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