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






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






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






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






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






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






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






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






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






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






11. The metric system of temperature measurement - with 0






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






13. French word for 'cake.'






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






15. 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.






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






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






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






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






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






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






22. A weak flour used for pastries and cookies.






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






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






25. Fruit cooked in a sugar syrup.






26. The portion of the grain kernel that is separated into a particular grade of flour. Usually expressed as a percentage.






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






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






29. A light cake made by the chiffon method.






30. A type of biscuit or biscuitlike bread.






31. (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.






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






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






34. 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.






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






36. A mixture of finely ground almonds and sugar






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






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






39. (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.






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






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






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






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






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






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






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






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






48. The production or incorporation of gases in a baked product to increase volume and to produce shape and texture.






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






50. Italian ice cream