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






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






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






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






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






6. French word for 'sherbet -'






7. A deep-fried item made of or coated with a batter or dough.






8. The metric system of temperature measurement - with 0






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






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






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






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






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






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






15. A uniform mixture of two or more unmixable substances.






16. The browning of sugars caused by heat.






17. (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.






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






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






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






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






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






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






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






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






26. 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.






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






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






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






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






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






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






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






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






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






36. A mixture of finely ground almonds and sugar






37. Eclair paste.






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






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






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






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






42. A weak flour used for pastries and cookies.






43. (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.






44. (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.






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






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






47. 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.






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






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






50. Italian word for 'sherbet.'