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 pie with a light - fluffy filling containing egg whites and - usually - gelatin.






2. The starchy inner portion of grain kernels.






3. French word for 'cake.'






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






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






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






7. A type of biscuit or biscuitlike bread.






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






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






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






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






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






13. 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


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






15. (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.






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






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






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






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






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






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






22. (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.






23. Eclair paste.






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






25. Italian ice cream






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






27. (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






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






29. 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.






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






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






32. The browning of sugars caused by heat.






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






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






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






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






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






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






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






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






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






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






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






44. (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.






45. (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.






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






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






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






49. A paper-thin dough or pastry used to make strudels and various Middle Eastern and Greek desserts.






50. Italian word for 'sherbet.'







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