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






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






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






4. A small puff made of ?clair paste. Often filled with ice cream and served with chocolate sauce.






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

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






7. A type of yeast bread or cake that is soaked in syrup.






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






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






10. French word for 'cake.'






11. (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






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






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






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






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






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






17. 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.






18. A thick custard sauce containing eggs and starch.






19. Italian ice cream






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






21. A type of yeast bread or cake that is soaked in syrup.






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






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






24. (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.






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






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






27. 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.






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






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






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






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






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






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






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






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






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






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






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






39. Fruit cooked in a sugar syrup.






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






41. A mixture of finely ground almonds and sugar






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






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






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. (1) A cold dessert made of Bavarian cream or other cream in a special mold - usually lined with ladyfingers or other sponge products. (2) A hot dessert made of cooked fruit and baked in a special mold lined with strips of bread.






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






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






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






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







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