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






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






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






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






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






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






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






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






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






10. 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.






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






12. A fruit or vegetable puree - used as a sauce.






13. A crumbly topping for baked goods - consisting of fat - sugar - and flour rubbed together.






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






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






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






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






19. A light cake made by the chiffon method.






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






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






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






23. A light confection - icing - or filling made of meringue and gelatin (or other stabilizers).






24. Italian word for 'sherbet.'






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






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






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






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






29. French word for 'sherbet -'






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






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






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






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






34. See Two-Stage Method.






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






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






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






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






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






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






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






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






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






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






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






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






47. (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.






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






49. The weight of the total contents of a can or package.






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