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






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






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






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






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






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






8. Heat-treated to kill bacteria that might cause disease or spoilage.






9. French word for 'cake.'






10. (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.






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






12. A condition of muffin products characterized by large - elongated holes; caused by over mixing.






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






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






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






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






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






18. A mixture of finely ground almonds and sugar






19. A weak flour used for pastries and cookies.






20. A light cake made by the chiffon method.






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






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






23. A type of biscuit or biscuitlike bread.






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






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






26. (1) A cold dessert made of Bavarian cream or other cream in a special mold - usually lined with ladyfingers or other sponge products. (2) A hot dessert made of cooked fruit and baked in a special mold lined with strips of bread.






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






28. (1) Glazed; coated with icing. (2) Frozen.






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






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






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






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






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






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






35. 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.






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






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






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






39. (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.






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






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






42. (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






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






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






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






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






47. 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.






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






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






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