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






2. French word for 'cake.'






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






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






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






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






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






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






9. A weak flour used for pastries and cookies.






10. 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.






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






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






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






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






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

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16. 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.






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






18. A thick custard sauce containing eggs and starch.






19. A method of molding a piece of dough into a round ball with a smooth surface or skin.






20. (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






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






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






23. French word for 'sherbet -'






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






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






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






27. The metric system of temperature measurement - with 0






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






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






30. (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.






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






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






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






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






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






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






37. A rich egg bread - often made as a braided loaf.






38. A mixture of finely ground almonds and sugar






39. (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.






40. A type of sweet yeast bread with fruit.






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






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






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






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






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






46. The process of whipping eggs - with or without sugar - to incorporate air.






47. Italian ice cream






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






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






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







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