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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 basic unit of length in the metric system; slightly longer than one yard.






2. A type of biscuit or biscuitlike bread.






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






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






5. Eclair paste.






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






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






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






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






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






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






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






13. (1) Term referring to cakes and cake formulas mixed by a special method and containing more sugar than flour. (2) The mixing method used for these cakes. (3) Term referring to certain specially formulated ingredients used in these cakes - such as sho






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






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






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






17. A type of cake made of meringue (egg whites and sugar) and flour.






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






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






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






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






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






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






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






25. The starchy inner portion of grain kernels.






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






27. (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.






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






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






30. A rich egg bread - often made as a braided loaf.






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






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






33. The browning of sugars caused by heat.






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






35. 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.






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






37. 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.






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






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






40. French word for 'sherbet -'






41. A mixture of finely ground almonds and sugar






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






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






44. 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.






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






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






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






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






49. (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.






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