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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.
  • 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 rich egg bread - often made as a braided loaf.






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






3. A thin sponge cake layer spread with a filling and rolled up.






4. A mixing method that begins with the blending of fat and sugar; used for cakes - cookies - and similar items.






5. Italian ice cream






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






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






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






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






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






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






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






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






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






15. Fruit cooked in a sugar syrup.






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






17. An Italian dessert or sauce made of whipped eggs yolks and Marsala wine.






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






19. The process of beating fat and sugar together to blend them uniformly and to incorporate air.






20. A thick custard sauce containing eggs and starch.






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






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






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






24. (1) A type of sundae served in a tall - thin glass. (2) A still-frozen dessert made of egg yolks - syrup - and heavy cream.






25. French word for 'sherbet -'






26. The starchy inner portion of grain kernels.






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






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






29. 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.






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






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






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






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






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






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






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






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






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






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






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






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






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






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






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






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






46. Italian word for 'sherbet.'






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






48. A type of sweet yeast bread with fruit.






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






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







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