Test your basic knowledge |

Advanced Baking Terms

Subject : cooking
Instructions:
  • Answer 50 questions in 15 minutes.
  • If you are not ready to take this test, you can study here.
  • 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. The process of whipping eggs - with or without sugar - to incorporate air.






2. The browning of sugars caused by heat.






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






4. A paste or dough made of boiling water or milk - butter - flour - and eggs; used to make eclairs - cream puffs - and similar products.






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






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






7. A food made into a smooth pulp - usually by being ground or forced through a sieve.






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






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






10. See Two-Stage Method.






11. Eclair paste.






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






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






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






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






16. (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






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






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






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






20. 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.






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






22. A type of sweet yeast bread with fruit.






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






24. A crumbly topping for baked goods - consisting of fat - sugar - and flour rubbed together.






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






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






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






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






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






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






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






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






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






34. The starchy inner portion of grain kernels.






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






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






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






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






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






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






41. The metric system of temperature measurement - with 0






42. (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.






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






44. Italian word for 'sherbet.'






45. 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.






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






47. To partly mix two colors of cake batter or icing so that the colors are in decorative swirls.






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






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






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







Sorry!:) No result found.

Can you answer 50 questions in 15 minutes?


Let me suggest you:

Browse all subjects

Browse all tests

Most popular tests



Major Subjects

Tests & Exams


AP
CLEP
DSST
GRE
SAT
GMAT

Browse all subjects

Browse all tests

Most popular tests