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






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






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






4. A small pastry or petit four sec made of rolled - sugared puff pastry cut into slices and baked.






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






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






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






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






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






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






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






12. A small puff made of ?clair paste. Often filled with ice cream and served with chocolate sauce.






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






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






15. A type of biscuit or biscuitlike bread.






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






17. Eclair paste.






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






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






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






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






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






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






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






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






26. A type of sweet yeast bread with fruit.






27. 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.






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






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






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






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






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






33. 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.






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






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






36. A thick custard sauce containing eggs and starch.






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






38. Strong flour - such as patent flour - used for breads.






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






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






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






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






43. The browning of sugars caused by heat.






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






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






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






47. The process by which yeast changes carbohydrates into carbon dioxide gas and alcohol.






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






49. (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.






50. See Two-Stage Method.