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






2. 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.






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






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






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






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






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






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






9. A sugar paste used for decorative work - Which becomes very hard when dry.






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






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






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






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






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






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






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






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






18. A thick custard sauce containing eggs and starch.






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






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






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






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






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






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






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






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






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






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






29. 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.






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






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






32. A type of sweet yeast bread with fruit.






33. A cake mixing method based on whipped eggs and sugar.






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






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






36. (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.






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






38. (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.






39. A thick - white foam made of whipped egg whites and sugar.






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






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






42. (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.






43. (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.






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






45. A mixture of finely ground almonds and sugar






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






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






48. Heat-treated to kill bacteria that might cause disease or spoilage.






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






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







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