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






2. A sponge cake made with a batter containing melted butter.






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






4. A cake mixing method - beginning with the blending of flour and high-ratio shortening - followed by the addition of liquids. Also called the high-ratio method.






5. The process of whipping eggs - with or without sugar - to incorporate air.






6. Italian ice cream






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






8. A thick custard sauce containing eggs and starch.






9. (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.






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






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






12. A type of cake made by whipping eggs and sugar to a foam - then folding in flour.






13. (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.






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






15. A mixture of finely ground almonds and sugar






16. (1) Any fat used in baking to tenderize the product by shortening gluten strands. (2) A white - tasteless - solid fat that has been formulated for baking or deep-frying.






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






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






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






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






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






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






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






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






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






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






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






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






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






30. (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






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






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






33. The process of beating fat and sugar together to blend them uniformly and to incorporate air.






34. French word for 'sherbet -'






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






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






37. Eclair paste.






38. The metric system of temperature measurement - with 0






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






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






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






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






43. (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.






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






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






46. The browning of sugars caused by heat.






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






48. A type of biscuit or biscuitlike bread.






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






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