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






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






3. See Two-Stage Method.






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






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






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






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






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






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






10. The browning of sugars caused by heat.






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






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






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






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






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






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






17. (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.






18. Italian word for 'sherbet.'






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






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






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






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






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






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






25. The starchy inner portion of grain kernels.






26. A method of molding a piece of dough into a round ball with a smooth surface or skin.






27. A condition of muffin products characterized by large - elongated holes; caused by over mixing.






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






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






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






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






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






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






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






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






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






37. Strong flour - such as patent flour - used for breads.






38. 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.






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






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






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






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






43. Prefix in the metric system meaning 'one-thousandth.'






44. Fruit cooked in a sugar syrup.






45. A small pastry or petit four sec made of rolled - sugared puff pastry cut into slices and baked.






46. French word for 'cake.'






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






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






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






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