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






2. A fruit dessert similar to a pie but without a bottom crust.






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






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






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






6. A foamy dessert or sauce made of egg yolks whipped with wine or liqueur.






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






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






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






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






11. The metric system of temperature measurement - with 0






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






13. 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.






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






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






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






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






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






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






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






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






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






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






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






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






27. Italian ice cream






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






29. The colored outer portion of the peel of citrus fruits.






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






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






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






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






34. (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.






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






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






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






38. A type of cake made by whipping eggs and sugar to a foam - then folding in flour.






39. (1) A dessert made of a ring of cream puffs set on a short dough base and filled with a type of pastry cream. (2) The cream used to fill this dessert - made of pastry cream and whipped egg whites.






40. A plastic triangle with toothed or serrated edges; used for texturing icings.






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






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






43. A mixture of finely ground almonds and sugar






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






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

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






47. A soft or creamy dessert that is made light by the addition of whipped cream - egg whites - or both.






48. (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






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






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







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