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






2. 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.






3. French word for 'cake.'






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






5. Italian word for 'sherbet.'






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






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






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






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






10. Eclair paste.






11. Italian ice cream






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






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






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






15. A light cake made by the chiffon method.






16. (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.






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






18. Fruit cooked in a sugar syrup.






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






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






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






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






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






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






25. A type of biscuit or biscuitlike bread.






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






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






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






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






30. A type of sweet yeast bread with fruit.






31. Cocoa that has been processed with an alkali to reduce its acidity.






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






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






34. A very light - flaky pastry made from a rolled-in dough and leavened by steam.






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






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






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






38. A very thin French pancake - often served rolled around a filling.






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






40. 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.






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






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






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






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






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






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






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






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






49. A thick custard sauce containing eggs and starch.






50. (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







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