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Advanced Baking Terms

Subject : cooking
  • 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. Eclair paste.

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

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

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

5. (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.

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

7. A mixture of finely ground almonds and sugar

8. A sponge cake made with a batter containing melted butter.

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

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

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

12. A condition of muffin products characterized by large - elongated holes; caused by over mixing.

13. See Two-Stage Method.

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

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

16. A light cake made by the chiffon method.

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

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

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

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

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

22. A type of sweet yeast bread with fruit.

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

24. Fruit cooked in a sugar syrup.

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

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

27. (1) A yeast-type dough made with a sponge or starter that has fermented so long that it has become very sour or acidic. (2) A bread made with such a dough.

28. The browning of sugars caused by heat.

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

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

31. A thick custard sauce containing eggs and starch.

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

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

34. French word for 'sherbet -'

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

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

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

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

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

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

41. A weak flour used for pastries and cookies.

42. (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.

43. A small - dry - finger-shaped sponge cake or cookie.

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

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

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

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

48. 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.

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

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