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






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






3. A light - cold dessert made of gelatin - whipped cream - and custard sauce or fruit.






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






5. Eclair paste.






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






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






8. A uniform mixture of two or more unmixable substances.






9. A type of biscuit or biscuitlike bread.






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






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






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






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






14. (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.






15. (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






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






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






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

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


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






20. A fruit dessert similar to a pie but without a bottom crust.






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






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






23. See Two-Stage Method.






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






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






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






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






28. An elastic substance - formed from proteins present in wheat flours - that gives structure and strength to baked goods.






29. Prefix in the metric system meaning 'one-thousandth.'






30. A small - dry - finger-shaped sponge cake or cookie.






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






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






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






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






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






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






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






38. The basic unit of length in the metric system; slightly longer than one yard.






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






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






42. A type of sweet yeast bread with fruit.






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






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






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






46. Fruit cooked in a sugar syrup.






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






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






49. A mixture of finely ground almonds and sugar






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







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