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






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






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






4. A thick custard sauce containing eggs and starch.






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






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






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






8. (1) A dessert made of a ring of cream puffs set on a short dough base and filled with a type of pastry cream. (2) The cream used to fill this dessert - made of pastry cream and whipped egg whites.






9. 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.






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






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






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


13. (1) A type of dough that is stretched until paper-thin. (2) A baked item consisting of a filling rolled up in a sheet of strudel dough or phyllo dough.






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






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






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






17. French word for 'sherbet -'






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






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






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






21. Boiled sugar made into long - thin threads by dipping wires into the sugar syrup and waving them so that the sugar falls off in fine streams.






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






23. Eclair paste.






24. (1) A yeast-type dough made with a sponge or starter that has fermented so long that it has become very sour or acidic. (2) A bread made with such a dough.






25. Fruit cooked in a sugar syrup.






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






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






28. See Two-Stage Method.






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






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






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






32. A sugar paste used for decorative work - Which becomes very hard when dry.






33. Piercing or perforating pastry dough before baking in order to allow steam to escape and to avoid blistering.






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






35. A cake mixing method involving folding a mixture of flour and sugar into a meringue.






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






37. (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






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






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






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






41. 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.






42. (1) Any fat used in baking to tenderize the product by shortening gluten strands. (2) A white - tasteless - solid fat that has been formulated for baking or deep-frying.






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






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






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






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






47. A rich cream made of sweet chocolate and heavy cream.






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






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






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