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






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






3. Fruit cooked in a sugar syrup.






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






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






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






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






8. A condition of muffin products characterized by large - elongated holes; caused by over mixing.






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






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






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






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






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






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






15. French word for 'sherbet -'






16. Italian ice cream






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






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






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






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






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






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






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






24. Italian word for 'sherbet.'






25. A cookie made of eggs (usually whites) and almond paste or coconut






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






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






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






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






30. See Two-Stage Method.






31. 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.






32. The weight of the total contents of a can or package.






33. 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.






34. A mixture of finely ground almonds and sugar






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






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






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






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






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






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






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






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






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






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






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






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






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






48. A small - dry - finger-shaped sponge cake or cookie.






49. The metric system of temperature measurement - with 0






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







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