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Advanced Baking Terms

Subject : cooking
Instructions:
  • Answer 50 questions in 15 minutes.
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  • Match each statement with the correct term.
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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 elastic substance - formed from proteins present in wheat flours - that gives structure and strength to baked goods.






2. A cookie made of eggs (usually whites) and almond paste or coconut






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

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






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






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






7. See Two-Stage Method.






8. 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.






9. A light vanilla-flavored custard sauce made of milk - sugar - and egg yolks.






10. (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.






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






12. The metric system of temperature measurement - with 0






13. 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.






14. (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






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






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






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






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






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






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






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






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






23. A sponge cake made with a batter containing melted butter.






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






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






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






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






28. The browning of sugars caused by heat.






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






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






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






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






33. (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.






34. 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.






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






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






38. (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.






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






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 the folding of whipped egg whites into a batter made of flour - egg yolks - and oil.






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






43. A weak flour used for pastries and cookies.






44. A rich cream made of sweet chocolate and heavy cream.






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






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






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






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






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






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







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