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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. (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.






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






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






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






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






6. A mixing method that begins with the blending of fat and sugar; used for cakes - cookies - and similar items.






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






8. (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.






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






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






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






12. 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.






13. The process by which starch granules absorb water and swell in size.






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






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






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






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






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






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






20. The starchy inner portion of grain kernels.






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






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






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






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






25. 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.






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






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






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






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






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






31. French word for 'cake.'






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






33. A mixture of finely ground almonds and sugar






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






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






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

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






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






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






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






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






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






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






44. The browning of sugars caused by heat.






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






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






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






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






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






50. The chemical name for regular granulated sugar and confectioners' sugar.






Can you answer 50 questions in 15 minutes?



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