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






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






3. A light cake made by the chiffon method.






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






5. Eclair paste.






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






7. A dough high in fat - sugar - and/or eggs.






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






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






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






11. 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.






12. French word for 'sherbet -'






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






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






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






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






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






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






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






20. 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.






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






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






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






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






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






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






27. The metric system of temperature measurement - with 0






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






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






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






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






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






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






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






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






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






37. French word for 'cake.'






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






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






40. 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.






41. A light vanilla-flavored custard sauce made of milk - sugar - and egg yolks.






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






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






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






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






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






47. A thick custard sauce containing eggs and starch.






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






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






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