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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 confection or flavoring made of nuts and caramelized sugar.






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






3. Eclair paste.






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






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






6. Fruit cooked in a sugar syrup.






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






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






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






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






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






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






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






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






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






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






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






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






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






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






21. (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.






22. 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.






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






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






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






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






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






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






29. Prefix in the metric system meaning 'one-hundredth.'






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






31. The starchy inner portion of grain kernels.






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






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






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






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






36. A rich custard with a brittle top crust of caramelized sugar. French name means 'burnt cream.'






37. 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.






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






39. A light cake made by the chiffon method.






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






41. A mixture of finely ground almonds and sugar






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






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

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






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






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






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






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






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






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







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