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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 cake mixing method based on whipped eggs and sugar.






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






3. 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.






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






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






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






7. (1) A type of dough that is stretched until paper-thin. (2) A baked item consisting of a filling rolled up in a sheet of strudel dough or phyllo dough.






8. A type of sweet yeast bread with fruit.






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






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






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






12. French word for 'cake.'






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






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






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






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






17. A light cake made by the chiffon method.






18. The process by which starch granules absorb water and swell in size.






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






20. (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






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






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






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






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






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






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






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






28. A type of biscuit or biscuitlike bread.






29. (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.






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






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






32. See Two-Stage Method.






33. A cookie made of eggs (usually whites) and almond paste or coconut






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






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






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






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






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






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






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






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






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






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






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






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






46. A dessert consisting of ice cream on a sponge-cake base - covered with meringue and browned in the oven.






47. 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.






48. Italian ice cream






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






50. A weak flour used for pastries and cookies.