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Advanced Baking Terms

Subject : cooking
  • Answer 50 questions in 15 minutes.
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  • Match each statement with the correct term.
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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 flaky - buttery yeast roll shaped like a crescent and made from a rolled-in dough.

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

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

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

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

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

7. A fruit or vegetable puree - used as a sauce.

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

9. See Two-Stage Method.

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

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

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

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

14. Eclair paste.

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

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

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

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

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

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

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

22. (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.

23. The browning of sugars caused by heat.

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

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

26. A thick custard sauce containing eggs and starch.

27. 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.

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

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

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

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

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

33. 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.

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

35. 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.

36. An elastic substance - formed from proteins present in wheat flours - that gives structure and strength to baked goods.

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

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

39. The starchy inner portion of grain kernels.

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

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

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

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

44. French word for 'cake.'

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

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

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

48. A mixture of finely ground almonds and sugar

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

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