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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. To sprinkle thoroughly with sugar or another dry powder.






2. The browning of sugars caused by heat.






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






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






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






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






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






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






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






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






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






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






13. A thick custard sauce containing eggs and starch.






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






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






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






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






18. A mixture of finely ground almonds and sugar






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






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






21. The starchy inner portion of grain kernels.






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






23. (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.






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






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






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






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






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






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






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






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






32. 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.






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






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






35. A delicate cake or pastry small enough to be eaten in one or two bites.






36. A type of sweet yeast bread with fruit.






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






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






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






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






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






42. A weak flour used for pastries and cookies.






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






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






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






46. (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.






47. A light vanilla-flavored custard sauce made of milk - sugar - and egg yolks.






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






49. (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.






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