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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. The browning of sugars caused by heat.






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






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






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






6. Prefix in the metric system meaning 'one thousand.'






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






8. A paper-thin dough or pastry used to make strudels and various Middle Eastern and Greek desserts.






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






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






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






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






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






14. A type of sweet yeast bread with fruit.






15. An Italian dessert or sauce made of whipped eggs yolks and Marsala wine.






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






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






18. See Two-Stage Method.






19. (1) A dessert made of a ring of cream puffs set on a short dough base and filled with a type of pastry cream. (2) The cream used to fill this dessert - made of pastry cream and whipped egg whites.






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






21. The starchy inner portion of grain kernels.






22. A thick custard sauce containing eggs and starch.






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






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






25. A mixture of finely ground almonds and sugar






26. (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






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






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






29. Italian ice cream






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






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






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






33. French word for 'sherbet -'






34. Italian word for 'sherbet.'






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






36. Prefix in the metric system meaning 'one-tenth.'






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






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






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






40. Fruit cooked in a sugar syrup.






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






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






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






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






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






46. Piercing or perforating pastry dough before baking in order to allow steam to escape and to avoid blistering.






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






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






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






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