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






2. A pie with a light - fluffy filling containing egg whites and - usually - gelatin.






3. A weak flour used for pastries and cookies.






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






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






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






7. (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






8. A coarse - flaky meal made from whole rye grains.






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






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






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






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






13. A thick custard sauce containing eggs and starch.






14. French word for 'cake.'






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






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






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






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






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






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






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






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






23. (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.






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






25. A dessert made of layers of puff pastry filled with pastry cream.






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






27. The browning of sugars caused by heat.






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






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






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






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






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






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






34. A paste or dough made of boiling water or milk - butter - flour - and eggs; used to make eclairs - cream puffs - and similar products.






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






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






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






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






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






40. 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.






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






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






43. 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.






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






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






46. (1) A baked dish containing whipped egg whites - which cause the dish to rise during baking. (2) A still-frozen dessert made in a souffle dish so that it resembles a baked souffle.






47. A mixture of finely ground almonds and sugar






48. A paper-thin dough or pastry used to make strudels and various Middle Eastern and Greek desserts.






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






50. See Two-Stage Method.