Test your basic knowledge |

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






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






3. See Two-Stage Method.






4. Italian ice cream






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






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






7. Fruit cooked in a sugar syrup.






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






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






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

Warning: Invalid argument supplied for foreach() in /var/www/html/basicversity.com/show_quiz.php on line 183


11. (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.






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






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






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






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






16. The starchy inner portion of grain kernels.






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






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






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






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






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






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






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






24. 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.






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






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






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






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






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






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






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 metric system of temperature measurement - with 0






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






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






35. Italian word for 'sherbet.'






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






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






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






39. (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.






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






41. French word for 'sherbet -'






42. A very light - flaky pastry made from a rolled-in dough and leavened by steam.






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






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






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






46. 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.






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






48. 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.






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






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







Sorry!:) No result found.

Can you answer 50 questions in 15 minutes?


Let me suggest you:

Browse all subjects

Browse all tests

Most popular tests



Major Subjects

Tests & Exams


AP
CLEP
DSST
GRE
SAT
GMAT

Browse all subjects

Browse all tests

Most popular tests