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. French word for 'sherbet -'






2. A process that converts liquid oils to solid fats (shortenings) by chemically bonding hydrogen to the fat molecules.






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






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






5. (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






6. Eclair paste.






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






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






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






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






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






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






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






15. 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.






16. Fruit cooked in a sugar syrup.






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






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






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






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






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






22. The starchy inner portion of grain kernels.






23. French word for 'cake.'






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






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






26. (1) A dessert made of a ring of cream puffs set on a short dough base and filled with a type of pastry cream. (2) The cream used to fill this dessert - made of pastry cream and whipped egg whites.






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






28. A mixture of finely ground almonds and sugar






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






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






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






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






33. A type of biscuit or biscuitlike bread.






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






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






36. The chemical name for regular granulated sugar and confectioners' sugar.






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






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






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






40. (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.






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






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






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






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






45. 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.






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






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






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






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






50. A cake mixing method based on whipped eggs 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