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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 type of sweet yeast bread or coffee cake.






2. A type of biscuit or biscuitlike bread.






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






4. The browning of sugars caused by heat.






5. See Two-Stage Method.






6. A light - cold dessert made of gelatin - whipped cream - and custard sauce or fruit.






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






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






9. (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






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






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






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






13. 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.






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






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






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






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






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






19. Italian word for 'sherbet.'






20. 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.






21. A type of sweet yeast bread with fruit.






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






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






24. Eclair paste.






25. 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.






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






27. A chocolate cake made with a high percentage of baking soda - which gives the cake a reddish color.

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






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






30. (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.






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






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






33. A weak flour used for pastries and cookies.






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






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






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






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






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






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






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






41. Italian ice cream






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






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






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






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






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






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






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






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






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







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