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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 condition of muffin products characterized by large - elongated holes; caused by over mixing.






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






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






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






5. A thick custard sauce containing eggs and starch.






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






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






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






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






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






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






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






13. (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.






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






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






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






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






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






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






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






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






22. The metric system of temperature measurement - with 0






23. Fruit cooked in a sugar syrup.






24. The weight of the total contents of a can or package.






25. A cake mixing method involving the folding of whipped egg whites into a batter made of flour - egg yolks - and oil.






26. Eclair paste.






27. See Two-Stage Method.






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






29. French word for 'sherbet -'






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






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






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






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






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






35. Italian word for 'sherbet.'






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






37. An icing made of butter and/or shortening blended with confectioners' sugar or sugar syrup and sometimes other ingredients.






38. A mixture of finely ground almonds and sugar






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






40. A Greek or Middle Eastern dessert made of nuts and phyllo dough and soaked with syrup.






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






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






43. A dessert consisting of ice cream on a sponge-cake base - covered with meringue and browned in the oven.






44. The colored outer portion of the peel of citrus fruits.






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






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






47. A type of sweet yeast bread with fruit.






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






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






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







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