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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. (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.






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






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






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






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






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






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






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






10. French word for 'cake.'






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






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






13. A weak flour used for pastries and cookies.






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






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






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






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






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






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






20. A thin sponge cake layer spread with a filling and rolled up.






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






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






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






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






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






26. The metric system of temperature measurement - with 0






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






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






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






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






31. Fruit cooked in a sugar syrup.






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






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






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






35. A type of sweet yeast bread with fruit.






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






37. (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.






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






39. 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.






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






41. Italian word for 'sherbet.'






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






43. (1) Term referring to cakes and cake formulas mixed by a special method and containing more sugar than flour. (2) The mixing method used for these cakes. (3) Term referring to certain specially formulated ingredients used in these cakes - such as sho






44. A pie with a light - fluffy filling containing egg whites and - usually - gelatin.






45. Prefix in the metric system meaning 'one-hundredth.'






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






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






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






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






50. The process of beating fat and sugar together to blend them uniformly and to incorporate air.