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Advanced Baking Terms

Subject : cooking
Instructions:
  • Answer 50 questions in 15 minutes.
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  • Match each statement with the correct term.
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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. Prefix in the metric system meaning 'one-thousandth.'






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






3. See Two-Stage Method.






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






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






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






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






8. (1) A type of dough that is stretched until paper-thin. (2) A baked item consisting of a filling rolled up in a sheet of strudel dough or phyllo dough.






9. A batter that is too thick to pour but will drop from a spoon in lumps






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






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






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






13. The metric system of temperature measurement - with 0






14. Italian word for 'sherbet.'






15. French word for 'cake.'






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






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






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






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






20. A condition of muffin products characterized by large - elongated holes; caused by over mixing.






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






22. The starchy inner portion of grain kernels.






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






24. Eclair paste.






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






26. A light cake made by the chiffon method.






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






28. Italian ice cream






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






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






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






32. A thick - white foam made of whipped egg whites and sugar.






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






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






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






36. The portion of the grain kernel that is separated into a particular grade of flour. Usually expressed as a percentage.






37. (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.






38. A coarse - flaky meal made from whole rye grains.






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






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






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






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






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






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






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






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






47. French word for 'sherbet -'






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






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






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