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






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






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






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






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






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






7. A cookie made of eggs (usually whites) and almond paste or coconut






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






9. (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.






10. 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.






11. A type of sweet yeast bread with fruit.






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






13. French word for 'sherbet -'






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






15. The metric system of temperature measurement - with 0






16. A variety of small fancy cakes and other pastries - usually in single-portion sizes.






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






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






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






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






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






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






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






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






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






26. (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.






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






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






29. A weak flour used for pastries and cookies.






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






31. A process that converts liquid oils to solid fats (shortenings) by chemically bonding hydrogen to the fat molecules.






32. A light cake made by the chiffon method.






33. The browning of sugars caused by heat.






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






35. The starchy inner portion of grain kernels.






36. Fruit cooked in a sugar syrup.






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






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






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






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






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






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






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






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






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






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






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






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






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






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