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






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






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






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






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






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






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






8. 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.






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






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






11. The browning of sugars caused by heat.






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






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






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






15. A liquid that is thickened or set by the coagulation of egg protein.






16. (1) Glazed; coated with icing. (2) Frozen.






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






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






19. (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.






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






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






22. Italian ice cream






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






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






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






26. The starchy inner portion of grain kernels.






27. To sprinkle thoroughly with sugar or another dry powder.






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






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






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






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






32. (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.






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






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






35. Italian word for 'sherbet.'






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






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






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






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






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






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






42. The basic unit of volume in the metric system; equal to slightly more than a quart.






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






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






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






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






47. French word for 'cake.'






48. 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.






49. Eclair paste.






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