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






2. A mixture of finely ground almonds and sugar






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






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






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






6. A type of biscuit or biscuitlike bread.






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






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






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






10. Italian ice cream






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






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






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






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






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






16. A sponge cake or other yellow cake filled with pastry cream and topped with chocolate fondant or confectioners' sugar.






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






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






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






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






21. Heat-treated to kill bacteria that might cause disease or spoilage.






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






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






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






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






26. (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






27. A light - cold dessert made of gelatin - whipped cream - and custard sauce or fruit.






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






29. A rich egg bread - often made as a braided loaf.






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






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






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






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






34. A custard baked in a mold lined with caramelized sugar - then unmolded.






35. The metric system of temperature measurement - with 0






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






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






38. A weak flour used for pastries and cookies.






39. (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.






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






41. The dry powder that remains after cocoa butter is pressed out of chocolate liquor.






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






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






44. A thin sponge cake layer spread with a filling and rolled up.






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






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






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






48. A thick custard sauce containing eggs and starch.






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






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