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






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






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






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






5. (1) An English pudding made of milk - sugar - and cornstarch. (2) A French dessert made of milk - cream - almonds - and gelatin.






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






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






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






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






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






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






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






13. (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.






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






15. A custard baked in a mold lined with caramelized sugar - then unmolded.






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






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






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






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






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






21. (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.






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






23. French word for 'cake.'






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






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






26. The browning of sugars caused by heat.






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






28. 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.






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






30. The metric system of temperature measurement - with 0






31. A coarse - flaky meal made from whole rye grains.






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






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






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






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






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






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






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






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






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






42. Italian ice cream






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






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






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






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






47. Fruit cooked in a sugar syrup.






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

Warning: Invalid argument supplied for foreach() in /var/www/html/basicversity.com/show_quiz.php on line 183


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






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







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