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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. (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.






2. (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.






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






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






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






6. A syrup consisting of sucrose and water in varying proportions.






7. The metric system of temperature measurement - with 0






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






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






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






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






12. (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






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






14. Italian word for 'sherbet.'






15. A type of sweet yeast bread with fruit.






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






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






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






19. A delicate cake or pastry small enough to be eaten in one or two bites.






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






21. The process of melting and cooling chocolate to specific temperatures in order to prepare it for dipping - coating - or molding.






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






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






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






25. A thick custard sauce containing eggs and starch.






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






27. A dessert consisting of ice cream on a sponge-cake base - covered with meringue and browned in the oven.






28. A thick - white foam made of whipped egg whites and sugar.






29. French word for 'sherbet -'






30. 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.






31. Fruit cooked in a sugar syrup.






32. (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.






33. A light vanilla-flavored custard sauce made of milk - sugar - and egg yolks.






34. Unsweetened chocolate - consisting of cocoa solids and cocoa butter.






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






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






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






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






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






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






41. A plastic triangle with toothed or serrated edges; used for texturing icings.






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






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






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






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






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






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






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






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






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