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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 weak flour used for pastries and cookies.






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






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






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






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






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






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






8. (1) A baked dish containing whipped egg whites - which cause the dish to rise during baking. (2) A still-frozen dessert made in a souffle dish so that it resembles a baked souffle.






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






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






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






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






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






14. A mixing method that begins with the blending of fat and sugar; used for cakes - cookies - and similar items.






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






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






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






18. The browning of sugars caused by heat.






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






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






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






22. The metric system of temperature measurement - with 0






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






24. See Two-Stage Method.






25. A thick custard sauce containing eggs and starch.






26. (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.






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






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






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






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






31. (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.






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






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






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. (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






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






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






38. French word for 'sherbet -'






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






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






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






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






43. The basic unit of length in the metric system; slightly longer than one yard.






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






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






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






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






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






49. Italian word for 'sherbet.'






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