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






2. An icing made of butter and/or shortening blended with confectioners' sugar or sugar syrup and sometimes other ingredients.






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






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






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






7. (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.






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






9. 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.






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






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






12. 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.






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






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






15. Prefix in the metric system meaning 'one-hundredth.'






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






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






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






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






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






21. Fruit cooked in a sugar syrup.






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






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






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






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






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






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






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






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






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






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






32. (1) A baked dish containing whipped egg whites - which cause the dish to rise during baking. (2) A still-frozen dessert made in a souffle dish so that it resembles a baked souffle.






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






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






35. Prefix in the metric system meaning 'one-thousandth.'






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






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






38. A mixture of finely ground almonds and sugar






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






40. A weak flour used for pastries and cookies.






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






42. The basic unit of weight in the metric system; equal to about one-thirtieth of an ounce.






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






44. Italian word for 'sherbet.'






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






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






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






48. A Greek or Middle Eastern dessert made of nuts and phyllo dough and soaked with syrup.






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






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