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






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






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






4. The production or incorporation of gases in a baked product to increase volume and to produce shape and texture.






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






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






7. A light cake made by the chiffon method.






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






9. (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.






10. 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.






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






12. Italian word for 'sherbet.'






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






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






15. 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.






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






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






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






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






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






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






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






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






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






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






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






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






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






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






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






31. A cake mixing method based on whipped eggs and sugar.






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






33. To sprinkle thoroughly with sugar or another dry powder.






34. The browning of sugars caused by heat.






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






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






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






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






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






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






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






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






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






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






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






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






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






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






49. (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






50. A type of biscuit or biscuitlike bread.