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






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






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






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






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






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






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






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






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






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






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






12. A paste or confection made of almonds and sugar and often used for decorative work.






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






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






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






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






17. (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.






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






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






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






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






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






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






24. French word for 'sherbet -'






25. The metric system of temperature measurement - with 0






26. See Two-Stage Method.






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






28. (1) A cold dessert made of Bavarian cream or other cream in a special mold - usually lined with ladyfingers or other sponge products. (2) A hot dessert made of cooked fruit and baked in a special mold lined with strips of bread.






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






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






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






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






33. 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.






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






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






36. Italian ice cream






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






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






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






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






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






42. French word for 'cake.'






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






44. Italian word for 'sherbet.'






45. A type of sweet yeast bread with fruit.






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






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






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






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






50. (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.