Test your basic knowledge |

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 crisp cookie made of butter - sugar - and flour.






2. (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.






3. The browning of sugars caused by heat.






4. See Two-Stage Method.






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






6. A weak flour used for pastries and cookies.






7. A form of icing made of confectioners' sugar and egg whites; used for decorating.






8. 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.






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






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






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






12. The starchy inner portion of grain kernels.






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






14. A paste or confection made of almonds and sugar and often used for decorative work.






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






16. Italian ice cream






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






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






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






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






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






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






23. (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.






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






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






26. French word for 'sherbet -'






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






28. A dessert consisting of ice cream on a sponge-cake base - covered with meringue and browned in the oven.






29. A dessert made of layers of puff pastry filled with pastry cream.






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






31. A flaky - buttery yeast roll shaped like a crescent and made from a rolled-in dough.






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






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






34. 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.






35. The weight of the total contents of a can or package.






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






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






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






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






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






41. A confection or flavoring made of nuts and caramelized sugar.






42. A light confection - icing - or filling made of meringue and gelatin (or other stabilizers).






43. Eclair paste.






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






45. The metric system of temperature measurement - with 0






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






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






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






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






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