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






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






3. A deep-fried item made of or coated with a batter or dough.






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






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






6. (1) A cold dessert made of Bavarian cream or other cream in a special mold - usually lined with ladyfingers or other sponge products. (2) A hot dessert made of cooked fruit and baked in a special mold lined with strips of bread.






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






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






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






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






11. A type of biscuit or biscuitlike bread.






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






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






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






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






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






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






18. 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.






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






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






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






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






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






24. A light cake made by the chiffon method.






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






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






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






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






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






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






31. French word for 'cake.'






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






33. 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.






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






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






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






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






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






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






40. A pie with a light - fluffy filling containing egg whites and - usually - gelatin.






41. 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.






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






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






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. (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.






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






47. (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.






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






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






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