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






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






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






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






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






6. A type of icing made of boiled sugar syrup that is agitated so that it crystallizes into a mass of extremely small white crystals.






7. A mixture of finely ground almonds and sugar






8. A type of biscuit or biscuitlike bread.






9. A weak flour used for pastries and cookies.






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






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






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






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






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






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






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






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






18. 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.






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






20. Italian ice cream






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






22. A process that converts liquid oils to solid fats (shortenings) by chemically bonding hydrogen to the fat molecules.






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






24. Italian word for 'sherbet.'






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






26. (1) Term referring to cakes and cake formulas mixed by a special method and containing more sugar than flour. (2) The mixing method used for these cakes. (3) Term referring to certain specially formulated ingredients used in these cakes - such as sho






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






28. (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.






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






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






31. Fruit cooked in a sugar syrup.






32. A thick custard sauce containing eggs and starch.






33. Weighing - usually of ingredients or of dough's or batters.






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






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






36. (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.






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






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






39. (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.






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






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






42. See Two-Stage Method.






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






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






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






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






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






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






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






50. The starchy inner portion of grain kernels.