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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. A type of biscuit or biscuitlike bread.






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






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






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






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






6. (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.






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






8. See Two-Stage Method.






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






10. (1) A dessert made of a ring of cream puffs set on a short dough base and filled with a type of pastry cream. (2) The cream used to fill this dessert - made of pastry cream and whipped egg whites.






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






12. 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.






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






14. A light cake made by the chiffon method.






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






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






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






18. A fruit or vegetable puree - used as a sauce.






19. Fruit cooked in a sugar syrup.






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






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






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






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






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






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






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






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






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






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






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






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






32. A mixture of finely ground almonds and sugar






33. A thick custard sauce containing eggs and starch.






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






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






36. A type of sweet yeast bread with fruit.






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






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






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






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






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






42. French word for 'cake.'






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






44. Italian ice cream






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






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






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






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






49. Prefix in the metric system meaning 'one thousand.'






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