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






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






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






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






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






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






7. A delicate cake or pastry small enough to be eaten in one or two bites.






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






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






10. 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.






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






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






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






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






15. A weak flour used for pastries and cookies.






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






17. (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.






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






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






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






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






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






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






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






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






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






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






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






29. A type of biscuit or biscuitlike bread.






30. The browning of sugars caused by heat.






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






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






33. Pulled sugar that is made into thin-walled - hollow shapes by being blown up like a balloon.






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






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






36. A chocolate cake made with a high percentage of baking soda - which gives the cake a reddish color.

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37. A dough high in fat - sugar - and/or eggs.






38. A light cake made by the chiffon method.






39. (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






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






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






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






43. Fruit cooked in a sugar syrup.






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






45. Eclair paste.






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






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






48. French word for 'sherbet -'






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






50. (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.






Can you answer 50 questions in 15 minutes?



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