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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. Piercing or perforating pastry dough before baking in order to allow steam to escape and to avoid blistering.






2. (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.






3. (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.






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






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






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






7. A uniform mixture of two or more unmixable substances.






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






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






10. The browning of sugars caused by heat.






11. (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.






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






13. A type of biscuit or biscuitlike bread.






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






15. A mixture of finely ground almonds and sugar






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






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






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






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






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






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






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






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






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






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






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






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






28. A light cake made by the chiffon method.






29. A type of cake made by whipping eggs and sugar to a foam - then folding in flour.






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






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






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






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






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






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






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






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






38. Italian ice cream






39. (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.






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






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






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






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






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






45. Fruit cooked in a sugar syrup.






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






47. A type of sweet yeast bread with fruit.






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






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






50. Prefix in the metric system meaning 'one-thousandth.'






Can you answer 50 questions in 15 minutes?



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