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






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






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






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






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






6. A light cake made by the chiffon method.






7. 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.






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






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






10. 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.






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






12. The metric system of temperature measurement - with 0






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






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






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






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






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






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






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






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






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






22. Pulled sugar that is made into thin-walled - hollow shapes by being blown up like a balloon.






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






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






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






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






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






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






29. An Italian dessert or sauce made of whipped eggs yolks and Marsala wine.






30. (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.






31. Italian word for 'sherbet.'






32. The process of melting and cooling chocolate to specific temperatures in order to prepare it for dipping - coating - or molding.






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






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






35. (1) A shiny coating - such as a syrup - applied to a food. (2) To make a food shiny or glossy by coating it with a glaze or by browning it under a broiler or in a hot oven.






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






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






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






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






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






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






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






43. A type of sweet yeast bread with fruit.






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






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






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






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






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






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







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