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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 thin sponge cake layer spread with a filling and rolled up.






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






3. (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.






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






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






6. A type of biscuit or biscuitlike bread.






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






8. (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.






9. The browning of sugars caused by heat.






10. 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.






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






12. (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






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






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






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






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






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






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






19. A light cake made by the chiffon method.






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






21. French word for 'cake.'






22. A coarse - crystalline frozen dessert made of water - sugar - and fruit juice or another flavoring.






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






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






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

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






27. The process by which starch granules absorb water and swell in size.






28. The basic unit of weight in the metric system; equal to about one-thirtieth of an ounce.






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






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






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






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






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






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






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






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






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






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






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






40. Fruit cooked in a sugar syrup.






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






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






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






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






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






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






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






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






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






50. (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.