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






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






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






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






5. A method of molding a piece of dough into a round ball with a smooth surface or skin.






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






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






8. (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.






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






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






11. (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.






12. A thin sponge cake layer spread with a filling and rolled up.






13. Sucrose that is ground to a fine powder and mixed with a little cornstarch to prevent caking.

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






15. A cake mixing method involving the folding of whipped egg whites into a batter made of flour - egg yolks - and oil.






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






17. A mixture of finely ground almonds and sugar






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






19. Sugar that is boiled to the hard-crack stage - allowed to harden slightly - then pulled or stretched until it develops a pearly sheen.






20. 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.






21. A syrup consisting of sucrose and water in varying proportions.






22. A coarse - flaky meal made from whole rye grains.






23. The process of beating fat and sugar together to blend them uniformly and to incorporate air.






24. 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.






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






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






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






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






29. A weak flour used for pastries and cookies.






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






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






32. A type of biscuit or biscuitlike bread.






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






34. Fruit cooked in a sugar syrup.






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






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






37. (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.






38. (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.






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

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40. See Two-Stage Method.






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






42. (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.






43. Eclair paste.






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






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






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






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






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






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






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






Can you answer 50 questions in 15 minutes?



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