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






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






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






4. A type of icing made of boiled sugar syrup that is agitated so that it crystallizes into a mass of extremely small white crystals.






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






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






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






8. Italian ice cream






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






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






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






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






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






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






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






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






17. 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.






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






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






20. (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.






21. The process by which starch granules absorb water and swell in size.






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






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






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






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






26. 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.






27. A mixture of finely ground almonds and sugar






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






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






30. A type of sweet yeast bread with fruit.






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






32. French word for 'sherbet -'






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






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






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






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






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






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






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






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






41. Fruit cooked in a sugar syrup.






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






43. (1) Term referring to cakes and cake formulas mixed by a special method and containing more sugar than flour. (2) The mixing method used for these cakes. (3) Term referring to certain specially formulated ingredients used in these cakes - such as sho






44. 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.






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






46. The process by which yeast changes carbohydrates into carbon dioxide gas and alcohol.






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






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






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






50. A dessert consisting of a ring of baked eclair paste filled with cream.