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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 mixture of finely ground almonds and sugar






2. (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.






3. Italian ice cream






4. (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.






5. A type of sweet yeast bread with fruit.






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






7. A light cake made by the chiffon method.






8. (1) A type of dough that is stretched until paper-thin. (2) A baked item consisting of a filling rolled up in a sheet of strudel dough or phyllo dough.






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






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






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






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






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






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






15. 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.






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






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






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

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






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






21. (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.






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






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






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






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






26. The metric system of temperature measurement - with 0






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






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






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






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






31. A thick custard sauce containing eggs and starch.






32. Having a high fat content - which makes the product (such as a cookie or pastry) very crumbly and tender.






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






34. A light confection - icing - or filling made of meringue and gelatin (or other stabilizers).






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






36. (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.






37. 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.






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






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






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






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






42. Prefix in the metric system meaning 'one thousand.'






43. Eclair paste.






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






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






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






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






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






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






50. (1) A type of sundae served in a tall - thin glass. (2) A still-frozen dessert made of egg yolks - syrup - and heavy cream.