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






3. To sprinkle thoroughly with sugar or another dry powder.






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






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






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






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






8. (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.






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






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






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






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






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






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






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






16. 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.






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






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






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






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






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






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






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






24. Sucrose that is ground to a fine powder and mixed with a little cornstarch to prevent caking.

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






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






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






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






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






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






31. 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.






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






33. (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.






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






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






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






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






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






39. Italian word for 'sherbet.'






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






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






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






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






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






45. A mixture of finely ground almonds and sugar






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






47. Italian ice cream






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






49. The weight of the total contents of a can or package.






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






Can you answer 50 questions in 15 minutes?



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