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






2. The starchy inner portion of grain kernels.






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






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






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






6. 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.






7. A rich egg bread - often made as a braided loaf.






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






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






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






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






12. A thick custard sauce containing eggs and starch.






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






14. French word for 'cake.'






15. A type of biscuit or biscuitlike bread.






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






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






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






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






20. A mixture of finely ground almonds and sugar






21. A batter or dough of yeast - flour - and water that is allowed to ferment and is then mixed with more flour and other ingredients to make a bread dough.






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






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






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






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






26. (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






27. The browning of sugars caused by heat.






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






29. (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.






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






31. Fruit cooked in a sugar syrup.






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






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






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






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






36. 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.






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






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






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






40. A uniform mixture of two or more unmixable substances.






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






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






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






44. (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.






45. Eclair paste.






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






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






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






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






50. French word for 'sherbet -'







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