Test your basic knowledge |

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






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






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






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






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






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






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






8. A foamy dessert or sauce made of egg yolks whipped with wine or liqueur.






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






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






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






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






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






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






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






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






17. A type of sweet yeast bread with fruit.






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






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






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






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






22. (1) A shiny coating - such as a syrup - applied to a food. (2) To make a food shiny or glossy by coating it with a glaze or by browning it under a broiler or in a hot oven.






23. A mixture of finely ground almonds and sugar






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






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






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






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






28. The metric system of temperature measurement - with 0






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






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






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






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






33. A very thin French pancake - often served rolled around a filling.






34. (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






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






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






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






38. French word for 'sherbet -'






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






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






41. Eclair paste.






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






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






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






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






46. Italian word for 'sherbet.'






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






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






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






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