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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 method of molding a piece of dough into a round ball with a smooth surface or skin.






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






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






4. A fruit or vegetable puree - used as a sauce.






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






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






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






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






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






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






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






12. The metric system of temperature measurement - with 0






13. (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






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






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






16. (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.






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






18. A type of sweet yeast bread with fruit.






19. Italian word for 'sherbet.'






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






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






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






23. A rich custard with a brittle top crust of caramelized sugar. French name means 'burnt cream.'






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






25. (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.






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






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






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






29. 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.






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






31. See Two-Stage Method.






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






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






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






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






36. A mixture of finely ground almonds and sugar






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






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






39. A semi liquid mixture containing flour or other starch - used for the production of such products as cakes and breads and for coating products to be deep-fried.






40. A thick custard sauce containing eggs and starch.






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






42. French word for 'sherbet -'






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






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






45. The production or incorporation of gases in a baked product to increase volume and to produce shape and texture.






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






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






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






49. Fruit cooked in a sugar syrup.






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