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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.
  • 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. Having a high fat content - which makes the product (such as a cookie or pastry) very crumbly and tender.






2. 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.






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






4. French word for 'sherbet -'






5. A light cake made by the chiffon method.






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






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






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






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






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






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






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






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






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






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






16. A type of sweet yeast bread with fruit.






17. The starchy inner portion of grain kernels.






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






19. An elastic substance - formed from proteins present in wheat flours - that gives structure and strength to baked goods.






20. A food made into a smooth pulp - usually by being ground or forced through a sieve.






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






22. A fruit or vegetable puree - used as a sauce.






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






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






25. 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.






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






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






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






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






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






31. (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.






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






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






34. See Two-Stage Method.






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






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






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






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






39. (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.






40. (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






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






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






43. Fruit cooked in a sugar syrup.






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






45. A mixture of finely ground almonds and sugar






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






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






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






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






50. The metric system of temperature measurement - with 0