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






2. Heat-treated to kill bacteria that might cause disease or spoilage.






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






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






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

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






7. (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.






8. The metric system of temperature measurement - with 0






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






10. A weak flour used for pastries and cookies.






11. The process of melting and cooling chocolate to specific temperatures in order to prepare it for dipping - coating - or molding.






12. Italian ice cream






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






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






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






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






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






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






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






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






21. 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.






22. Eclair paste.






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






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

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






26. Italian word for 'sherbet.'






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






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






29. (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.






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






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






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






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






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






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






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






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






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






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






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






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






42. (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






43. A custard baked in a mold lined with caramelized sugar - then unmolded.






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






45. French word for 'cake.'






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






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






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






49. French word for 'sherbet -'






50. A thick custard sauce containing eggs and starch.