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






2. French word for 'sherbet -'






3. A light cake made by the chiffon method.






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






5. Italian ice cream






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






7. 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.






8. A foamy dessert or sauce made of egg yolks whipped with wine or liqueur.






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






10. Prefix in the metric system meaning 'one-tenth.'






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






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






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






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






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






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






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






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






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






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






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






22. French word for 'cake.'






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






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






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






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






27. A crisp cookie made of butter - sugar - and flour.






28. (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.






29. A sponge cake or other yellow cake filled with pastry cream and topped with chocolate fondant or confectioners' sugar.






30. A paste or dough made of boiling water or milk - butter - flour - and eggs; used to make eclairs - cream puffs - and similar products.






31. A light confection - icing - or filling made of meringue and gelatin (or other stabilizers).






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






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






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






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






36. (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.






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






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






39. The browning of sugars caused by heat.






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






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






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






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






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






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






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






47. A plastic triangle with toothed or serrated edges; used for texturing icings.






48. A flavored sugar syrup used to flavor and moisten cakes and other desserts.






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






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






Can you answer 50 questions in 15 minutes?



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