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






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






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






4. A small puff made of ?clair paste. Often filled with ice cream and served with chocolate sauce.






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






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






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






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






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






10. A type of biscuit or biscuitlike bread.






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






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






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






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






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






16. See Two-Stage Method.






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






18. 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.






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






20. 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.






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






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






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






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






25. A light cake made by the chiffon method.






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






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






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






29. 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.






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






31. The browning of sugars caused by heat.






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






33. (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.






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






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






36. French word for 'sherbet -'






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






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






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






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






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






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






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






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






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






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






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






48. Italian ice cream






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






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