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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. The process of melting and cooling chocolate to specific temperatures in order to prepare it for dipping - coating - or molding.






2. A mixture of finely ground almonds and sugar






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






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






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






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






7. 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.






8. The dry powder that remains after cocoa butter is pressed out of chocolate liquor.






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






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






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






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






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






14. The starchy inner portion of grain kernels.






15. French word for 'cake.'






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






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






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






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






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






22. Fruit cooked in a sugar syrup.






23. 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.






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






25. 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.






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






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






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






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






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






31. (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.






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






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






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






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






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






37. Cocoa that has been processed with an alkali to reduce its acidity.






38. A type of sweet yeast bread with fruit.






39. (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.






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






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






42. An elastic substance - formed from proteins present in wheat flours - that gives structure and strength to baked goods.






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






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






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






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






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






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






49. 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.






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