Test your basic knowledge |

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 thick custard sauce containing eggs and starch.






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






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






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






5. Eclair paste.






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






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






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






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






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






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






12. See Two-Stage Method.






13. A batter or dough of yeast - flour - and water that is allowed to ferment and is then mixed with more flour and other ingredients to make a bread dough.






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






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






16. (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






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






18. (1) A shiny coating - such as a syrup - applied to a food. (2) To make a food shiny or glossy by coating it with a glaze or by browning it under a broiler or in a hot oven.






19. A food made into a smooth pulp - usually by being ground or forced through a sieve.






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






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






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






23. A very light - flaky pastry made from a rolled-in dough and leavened by steam.






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






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






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






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






28. (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.






29. A weak flour used for pastries and cookies.






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






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






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






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






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






35. (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.






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






37. A sponge cake made with a batter containing melted butter.






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






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






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






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






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






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






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






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






46. (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.






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






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






49. A mixture of finely ground almonds and sugar






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