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






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






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






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






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






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






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






8. (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.






9. Italian ice cream






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






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






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






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






14. A chocolate cake made with a high percentage of baking soda - which gives the cake a reddish color.






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






16. A weak flour used for pastries and cookies.






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






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






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






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






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






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






23. 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.






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






25. The browning of sugars caused by heat.






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






27. French word for 'sherbet -'






28. Having a high fat content - which makes the product (such as a cookie or pastry) very crumbly and tender.






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






30. 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.






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






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






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






34. (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.






35. (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.






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






37. (1) A type of sundae served in a tall - thin glass. (2) A still-frozen dessert made of egg yolks - syrup - and heavy cream.






38. A thick custard sauce containing eggs and starch.






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






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






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






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






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






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






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






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






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






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






49. Fruit cooked in a sugar syrup.






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