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






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






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






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






5. A thick custard sauce containing eggs and starch.






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

Warning: Invalid argument supplied for foreach() in /var/www/html/basicversity.com/show_quiz.php on line 183


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






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






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






10. A type of icing made of boiled sugar syrup that is agitated so that it crystallizes into a mass of extremely small white crystals.






11. French word for 'sherbet -'






12. Cocoa that has been processed with an alkali to reduce its acidity.






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






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






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






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






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






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






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






20. (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.






21. A cake mixing method involving folding a mixture of flour and sugar into a meringue.






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






23. A deep-fried item made of or coated with a batter or dough.






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






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






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






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






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






29. German word for various types of cakes - usually layer cakes.






30. French word for 'cake.'






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






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






33. 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.






34. 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.






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






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






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






38. A variety of small fancy cakes and other pastries - usually in single-portion sizes.






39. A confection or flavoring made of nuts and caramelized sugar.






40. (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.






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






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






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






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






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






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






47. Fruit cooked in a sugar syrup.






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






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






50. The metric system of temperature measurement - with 0






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