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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 uniform mixture of two or more unmixable substances.






2. (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.






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






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






5. (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.






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






7. (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.






8. A type of biscuit or biscuitlike bread.






9. A thick custard sauce containing eggs and starch.






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






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






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






13. (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.






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






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






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






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






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






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






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






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






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






23. A light cake made by the chiffon method.






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






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






26. The starchy inner portion of grain kernels.






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






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






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






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






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






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






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






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






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






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






37. Eclair paste.






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






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






40. (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.






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






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






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






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






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






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






47. A variety of small fancy cakes and other pastries - usually in single-portion sizes.






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






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






50. Italian word for 'sherbet.'