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






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






3. 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.






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






5. A weak flour used for pastries and cookies.






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






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






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






9. The basic unit of volume in the metric system; equal to slightly more than a quart.






10. A sponge cake made with a batter containing melted butter.






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






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






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






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






15. A light cake made by the chiffon method.






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






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






18. (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.






19. A cake mixing method - beginning with the blending of flour and high-ratio shortening - followed by the addition of liquids. Also called the high-ratio method.






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






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






22. (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






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






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






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






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






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






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






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






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






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






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






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






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






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






36. A thick custard sauce containing eggs and starch.






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


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






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






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






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






42. A mixture of finely ground almonds and sugar






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






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






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






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






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






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






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






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