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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 sponge cake made with a batter containing melted butter.






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






3. (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.






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






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






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






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






8. The starchy inner portion of grain kernels.






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






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






11. Italian word for 'sherbet.'






12. A rich custard with a brittle top crust of caramelized sugar. French name means 'burnt cream.'






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






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






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






16. The process of beating fat and sugar together to blend them uniformly and to incorporate air.






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






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






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






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






21. (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.






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






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






24. 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.






25. A crisp cookie made of butter - sugar - and flour.






26. The metric system of temperature measurement - with 0






27. 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.






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






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






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






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






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






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






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






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






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






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






38. Strong flour - such as patent flour - used for breads.






39. 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.






40. (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.






41. A weak flour used for pastries and cookies.






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






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






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






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






46. (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.






47. Prefix in the metric system meaning 'one-hundredth.'






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






49. The dry powder that remains after cocoa butter is pressed out of chocolate liquor.






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