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






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






3. The starchy inner portion of grain kernels.






4. French word for 'cake.'






5. A mixture of finely ground almonds and sugar






6. (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.






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






8. German word for various types of cakes - usually layer cakes.






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






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






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


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






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






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






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






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






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






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






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






20. Prefix in the metric system meaning 'one-thousandth.'






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






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






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






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






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






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






27. Sucrose that is ground to a fine powder and mixed with a little cornstarch to prevent caking.


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






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






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






31. French word for 'sherbet -'






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






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






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






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






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






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






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






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






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






41. Eclair paste.






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






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






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






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






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






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






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






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






50. A light cake made by the chiffon method.