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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 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.






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






3. The metric system of temperature measurement - with 0






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






5. A light - cold dessert made of gelatin - whipped cream - and custard sauce or fruit.






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






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






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






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






10. Boiled sugar made into long - thin threads by dipping wires into the sugar syrup and waving them so that the sugar falls off in fine streams.






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






12. Prefix in the metric system meaning 'one-thousandth.'






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






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






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






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






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






18. Italian word for 'sherbet.'






19. A mixture of finely ground almonds and sugar






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






21. Fruit cooked in a sugar syrup.






22. A rich cream made of sweet chocolate and heavy cream.






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






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






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






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






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






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






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






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






31. A thick custard sauce containing eggs and starch.






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






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






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






35. (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






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






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






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

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

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






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






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






43. (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.






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






45. See Two-Stage Method.






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






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






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






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






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







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