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






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






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






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






5. To sprinkle thoroughly with sugar or another dry powder.






6. (1) Glazed; coated with icing. (2) Frozen.






7. A light cake made by the chiffon method.






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






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






10. (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.






11. A type of biscuit or biscuitlike bread.






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






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






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






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






17. Eclair paste.






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






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






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






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






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






23. A weak flour used for pastries and cookies.






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






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






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






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






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






29. French word for 'sherbet -'






30. A thick custard sauce containing eggs and starch.






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

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32. French word for 'cake.'






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






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






35. (1) A liquid brushed onto the surface of a product - usually before baking. (2) To apply such a liquid.






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






37. A sponge cake or other yellow cake filled with pastry cream and topped with chocolate fondant or confectioners' sugar.






38. (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.






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






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






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






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






43. A dessert consisting of a ring of baked eclair paste filled with cream.






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






45. 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.






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






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






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






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






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







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