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






2. A thin sponge cake layer spread with a filling and rolled up.






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






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






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






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






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






8. A coarse - flaky meal made from whole rye grains.






9. A weak flour used for pastries and cookies.






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






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






12. The browning of sugars caused by heat.






13. (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.






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






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






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






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






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






19. French word for 'cake.'






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






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






22. (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.






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






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






25. (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






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






27. A confection or flavoring made of nuts and caramelized sugar.






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






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






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






31. Italian word for 'sherbet.'






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






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






34. A mixture of finely ground almonds and sugar






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






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






37. 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.






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






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






40. French word for 'sherbet -'






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






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






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






44. (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.






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






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






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






48. A paste or confection made of almonds and sugar and often used for decorative work.






49. 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.






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







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