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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. Eclair paste.






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






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






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






5. (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.






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






7. A mixture of finely ground almonds and sugar






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






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






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






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






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






13. See Two-Stage Method.






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






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






16. A light cake made by the chiffon method.






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






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






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






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






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






22. A type of sweet yeast bread with fruit.






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






24. Fruit cooked in a sugar syrup.






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






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






27. (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.






28. The browning of sugars caused by heat.






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






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






31. A thick custard sauce containing eggs and starch.






32. Weighing - usually of ingredients or of dough's or batters.






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






34. French word for 'sherbet -'






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






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






37. A type of icing made of boiled sugar syrup that is agitated so that it crystallizes into a mass of extremely small white crystals.






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






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






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






41. A weak flour used for pastries and cookies.






42. (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.






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






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






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






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






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






48. A batter or dough of yeast - flour - and water that is allowed to ferment and is then mixed with more flour and other ingredients to make a bread dough.






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






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