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. 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.






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






3. (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.






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






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






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






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






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






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






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






11. (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.






12. French word for 'cake.'






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






14. 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.






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






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






17. (1) A liquid brushed onto the surface of a product - usually before baking. (2) To apply such a liquid.






18. A type of biscuit or biscuitlike bread.






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






20. A light cake made by the chiffon method.






21. Italian word for 'sherbet.'






22. A mixture of finely ground almonds and sugar






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






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






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






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






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






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






29. A type of sweet yeast bread with fruit.






30. Pulled sugar that is made into thin-walled - hollow shapes by being blown up like a balloon.






31. (1) A yeast-type dough made with a sponge or starter that has fermented so long that it has become very sour or acidic. (2) A bread made with such a dough.






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






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






34. A Greek or Middle Eastern dessert made of nuts and phyllo dough and soaked with syrup.






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






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






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






38. See Two-Stage Method.






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






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






41. (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.






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






43. The metric system of temperature measurement - with 0






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






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






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






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






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






49. A thick custard sauce containing eggs and starch.






50. The starchy inner portion of grain kernels.