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






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






3. Italian ice cream






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






5. (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.






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






7. A thick custard sauce containing eggs and starch.






8. French word for 'sherbet -'






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






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






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






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






13. A type of icing made of boiled sugar syrup that is agitated so that it crystallizes into a mass of extremely small white crystals.






14. A liquid that is thickened or set by the coagulation of egg protein.






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






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






17. The starchy inner portion of grain kernels.






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






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






20. See Two-Stage Method.






21. 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.






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






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






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






25. 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.






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






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






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






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






30. A type of biscuit or biscuitlike bread.






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






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






33. German word for various types of cakes - usually layer cakes.






34. (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.






35. Having a high fat content - which makes the product (such as a cookie or pastry) very crumbly and tender.






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






37. A chocolate cake made with a high percentage of baking soda - which gives the cake a reddish color.

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






39. The browning of sugars caused by heat.






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






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






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






43. Italian word for 'sherbet.'






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






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






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






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






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






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






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







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