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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. (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.






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






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






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






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






6. The starchy inner portion of grain kernels.






7. (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.






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






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






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






11. A light cake made by the chiffon method.






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






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






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






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






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






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






18. 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.






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






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






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






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






23. (1) A yeast-type dough made with a sponge or starter that has fermented so long that it has become very sour or acidic. (2) A bread made with such a dough.






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






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






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






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






28. Prefix in the metric system meaning 'one-tenth.'






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






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






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






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






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






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






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

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






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






38. 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.






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






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






41. A weak flour used for pastries and cookies.






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






43. A type of sweet yeast bread with fruit.






44. A mixture of finely ground almonds and sugar






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






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






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






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






49. French word for 'sherbet -'






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







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