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






2. See Two-Stage Method.






3. Italian word for 'sherbet.'






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






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






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






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






8. Eclair paste.






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






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






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






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






13. A type of sweet yeast bread with fruit.






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






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






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






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






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






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






20. (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.






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






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






23. A weak flour used for pastries and cookies.






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






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






27. A rich custard with a brittle top crust of caramelized sugar. French name means 'burnt cream.'






28. The portion of the grain kernel that is separated into a particular grade of flour. Usually expressed as a percentage.






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






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






31. (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.






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






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






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






35. 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.






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






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






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






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






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






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






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






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






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






45. (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.






46. Italian ice cream






47. (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.






48. The basic unit of weight in the metric system; equal to about one-thirtieth of an ounce.






49. (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.






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







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