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






2. Italian word for 'sherbet.'






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






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






5. Pulled sugar that is made into thin-walled - hollow shapes by being blown up like a balloon.






6. 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.






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






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






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






10. The metric system of temperature measurement - with 0






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






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






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






14. (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.






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






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






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






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






19. The starchy inner portion of grain kernels.






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






21. A type of sweet yeast bread with fruit.






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






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






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






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






26. 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.






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






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






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






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






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






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






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






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






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






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






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


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






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






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






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






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






43. A weak flour used for pastries and cookies.






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






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






46. A mixture of finely ground almonds and sugar






47. Eclair paste.






48. The process by which yeast changes carbohydrates into carbon dioxide gas and alcohol.






49. A liquid that is thickened or set by the coagulation of egg protein.






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