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. See Two-Stage Method.






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






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






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






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






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






7. A deep-fried item made of or coated with a batter or dough.






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






9. Italian ice cream






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






11. A coarse - crystalline frozen dessert made of water - sugar - and fruit juice or another flavoring.






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






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






14. (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.






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






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






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






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






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






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






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






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






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






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






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






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






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






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






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






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






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






32. The process of whipping eggs - with or without sugar - to incorporate air.






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






34. (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.






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


36. French word for 'sherbet -'






37. A very light - flaky pastry made from a rolled-in dough and leavened by steam.






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






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






40. A type of sweet yeast bread or coffee cake.






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






42. 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.






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






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






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






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






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






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






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






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