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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 thick custard sauce containing eggs and starch.






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






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






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






5. A coarse - flaky meal made from whole rye grains.






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






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






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






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






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






11. (1) A yeast-type dough made with a sponge or starter that has fermented so long that it has become very sour or acidic. (2) A bread made with such a dough.






12. The starchy inner portion of grain kernels.






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






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






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






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






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






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






19. The metric system of temperature measurement - with 0






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






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






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






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






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






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






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






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






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






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






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






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






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






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






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






35. (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.






36. A type of sweet yeast bread with fruit.






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






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






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






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






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






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






43. Italian ice cream






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






45. A type of biscuit or biscuitlike bread.






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






47. To partly mix two colors of cake batter or icing so that the colors are in decorative swirls.






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






49. A method of molding a piece of dough into a round ball with a smooth surface or skin.






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