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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 syrup consisting of sucrose and water in varying proportions.






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






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






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






5. See Two-Stage Method.






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






7. The browning of sugars caused by heat.






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






9. (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






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






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






12. An elastic substance - formed from proteins present in wheat flours - that gives structure and strength to baked goods.






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






14. (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.






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






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






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






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






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






20. Eclair paste.






21. A batter or dough of yeast - flour - and water that is allowed to ferment and is then mixed with more flour and other ingredients to make a bread dough.






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






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






24. (1) An English pudding made of milk - sugar - and cornstarch. (2) A French dessert made of milk - cream - almonds - and gelatin.






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






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






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






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






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






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






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






32. 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.






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






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






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






36. A pie with a light - fluffy filling containing egg whites and - usually - gelatin.






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






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






39. Italian word for 'sherbet.'






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






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






42. The colored outer portion of the peel of citrus fruits.






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






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






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






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






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






48. Fruit cooked in a sugar syrup.






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






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