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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 coarse - flaky meal made from whole rye grains.






2. A mixture of finely ground almonds and sugar






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






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






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






6. A weak flour used for pastries and cookies.






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






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






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






10. (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.






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






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






13. (1) A dessert made of a ring of cream puffs set on a short dough base and filled with a type of pastry cream. (2) The cream used to fill this dessert - made of pastry cream and whipped egg whites.






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






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






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






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






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






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






20. A light cake made by the chiffon method.






21. Italian word for 'sherbet.'






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






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






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






25. (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.






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






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






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






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






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






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






32. A paper-thin dough or pastry used to make strudels and various Middle Eastern and Greek desserts.






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






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






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






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






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






38. (1) An English pudding made of milk - sugar - and cornstarch. (2) A French dessert made of milk - cream - almonds - and gelatin.






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






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






41. French word for 'sherbet -'






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






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






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






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






46. A condition of muffin products characterized by large - elongated holes; caused by over mixing.






47. 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.






48. French word for 'cake.'






49. Having a high fat content - which makes the product (such as a cookie or pastry) very crumbly and tender.






50. 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.